Easy Chicken And Rice Casserole Recipes Recipe For Stuffed

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KATHY'S EASY CHILE CHICKEN AND RICE



Kathy's Easy Chile Chicken and Rice image

Simple one-dish, make-ahead meal with stuff you can find in your pantry and freezer.

Provided by KathCook

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1 cup uncooked long grain white rice
1 (4 ounce) can diced green chile peppers, drained
2 skinless, boneless chicken breast halves - chopped
salt and pepper to taste
1 cup shredded Cheddar cheese
1 cup frozen peas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  • Mix the soup, milk, rice, and chile peppers into the casserole dish. Place chicken in the dish. Season with salt and pepper, and top with cheese.
  • Bake covered 1 hour in the preheated oven. Mix in the peas. Let stand covered 5 minutes before serving.

Nutrition Facts : Calories 518.4 calories, Carbohydrate 54.5 g, Cholesterol 81.4 mg, Fat 18.3 g, Fiber 2.5 g, Protein 32 g, SaturatedFat 9.6 g, Sodium 1149.1 mg, Sugar 6.4 g

EASY CHICKEN AND WILD RICE CASSEROLE



Easy Chicken and Wild Rice Casserole image

A terrific recipe from a family cookbook. It's great when you make it, but it's even better the next day!

Provided by cathiebakes

Categories     Main Dish Recipes     Casserole Recipes

Time 3h15m

Yield 20

Number Of Ingredients 12

2 (3 pound) fryer chickens
water to cover
1 cup dry sherry
1 onion, sliced
½ cup sliced celery
1 ½ teaspoons salt
½ teaspoon curry powder
½ cup butter
1 pound fresh mushrooms
2 (16 ounce) packages long grain and wild rice mix
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream

Steps:

  • Place chicken in a deep pot and cover with water; add sherry, onion, celery, salt, and curry powder. Bring liquid to a boil, cover pot, reduce heat to medium-low, and simmer until chicken is no longer pink near the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Strain broth from chicken mixture into a bowl and transfer chicken to a work surface to cool until easily handled. Pull meat from the bones and cut into bite-size pieces. Discard bones, onion, and celery.
  • Heat butter in a skillet over medium-high heat; saute mushrooms until golden brown, about 10 minutes.
  • Bring reserved chicken broth and wild rice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine chicken, rice, and about 1/2 of the mushrooms in a 4-quart casserole dish. Mix mushroom soup and sour cream together in a bowl and stir into chicken-rice mixture. Arrange remaining mushrooms in a circle on top of the casserole.
  • Bake in the preheated oven until bubbling, about 1 hour.

Nutrition Facts : Calories 539 calories, Carbohydrate 40.3 g, Cholesterol 65.6 mg, Fat 33.7 g, Fiber 1.2 g, Protein 17.4 g, SaturatedFat 11.8 g, Sodium 1095.6 mg, Sugar 2.6 g

EASY AND CHEESY- GREEN CHILE, CHICKEN AND RICE CASSEROLE



Easy and Cheesy- Green Chile, Chicken and Rice Casserole image

Provided by Jamie

Time 45m

Yield 6

Number Of Ingredients 13

2 tbs olive oil
1 small onion, minced
1 yellow bell pepper chopped
1/2 cup milk
1 egg
1/2 cup sour cream
2 4 oz cans diced green chiles, drained well
10 oz diced, pre-cooked chicken
Pinch cayenne pepper
1 tablespoon cumin
Plenty of salt and pepper
2 cups shredded cheese (I used a combo of white cheddar and pepper jack, but Monterey Jack is really good too.)
4 cups cooked rice

Steps:

  • Preheat oven to 350 degrees F. rub olive oil on the sides and bottom of a large casserole dish.
  • In a large pan over medium-high heat, saute onions and bell peppers with olive oil until they begin to brown. Set aside.
  • Combine the rice, chicken, 1 1/2 cup of the cheese, green chilies, sour cream, cumin, cayenne, salt, pepper and onion mixture to the casserole dish and combine well. (Give the mixture a taste to make sure you have enough salt, pepper and cayenne.)
  • In a separate bowl, whisk together milk and egg. Add milk and egg to the rice mixture
  • Top the casserole with remaining shredded cheese and bake for 30 to 35 minutes.

EASY CHICKEN RICE CASSEROLE



Easy Chicken Rice Casserole image

Chicken pieces and rice baked slowly in milk and cream of chicken soup. A simple, creamy casserole. You can also use a whole (2 to 3 pound) chicken, cut into pieces. The choice is yours so choose and choose well! Then enjoy!

Provided by VET2B01

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breast halves, cut into bite size pieces
2 cups milk
2 cups uncooked white rice
2 (10.75 ounce) cans condensed cream of chicken soup
1 teaspoon seasoned salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
  • Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

Nutrition Facts : Calories 516.8 calories, Carbohydrate 67 g, Cholesterol 81.8 mg, Fat 10.7 g, Fiber 0.6 g, Protein 34.3 g, SaturatedFat 3.6 g, Sodium 910.7 mg, Sugar 5.3 g

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