Ez Creamy Chicken Rice With Vegetables Recipes

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CREAMY CHICKEN AND RICE



Creamy Chicken and Rice image

Easy dinner in under 30 minutes. This creamy chicken and rice with veggies takes only one pan and is a entree the whole family will enjoy.

Provided by Julie Clark

Categories     Main Dish

Number Of Ingredients 12

1 cup diced yellow onion ((about 1 medium onion))
2 tablespoons salted butter
2 chicken breasts ((cut into 1-2" pieces))
1 cup long grain white rice ((uncooked))
½ teaspoon garlic powder
½ teaspoon dried thyme or fresh thyme
½ teaspoon salt
3 cups low-sodium chicken broth
8 ounces frozen mixed vegetables
3/4 cup sour cream
1 cup sharp cheddar cheese ((shredded))
parsley ((optional garnish))

Steps:

  • Add butter and onion into a skillet over medium high heat and cook until onions are translucent, about 3 minutes.
  • Add in chicken and cook until chicken is opaque, about 3 more minutes. It's okay if chicken is not cooked through yet. It will continue cooking later on.
  • Stir in rice, garlic powder, thyme, salt, and chicken broth. Bring to a boil.
  • Once boiling, turn down heat, and cover. Simmer for 15 minutes.
  • Stir in frozen mixed vegetables, cover, and let cook for an additional 3-5 minutes until vegetables are cooked though.
  • Take pan off heat and stir in sour cream and cheese. Return the pan to stove and over low heat, let the mixture cook until cheese is melted, about 1-2 minutes.
  • Garnish with parsley, optional and serve. Enjoy!

Nutrition Facts : Calories 627 kcal, Carbohydrate 52 g, Protein 41 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 139 mg, Sodium 766 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

EASIEST CHICKEN RICE & VEGGIE CASSEROLE



Easiest Chicken Rice & Veggie Casserole image

Even though I can't eat chicken, this recipe is so ridiculously easy that sometimes I make it for my husband and daughter when I'm tired. It takes 10 minutes to throw together and has all the important food groups in it! If you use chicken thighs, its SUPER CHEAP too. Feel free to sub whatever "Cream of..." soup you like, we just happen to like mushrooms. Update: I think people were missing the part of the instructions that called for the 2 soup-can-fulls of water so I'm adding it into the recipe. This recipe is intentionally on the bland side, making it kid friendly or open to whatever spices and seasonings you prefer!

Provided by piranhabriana

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 chicken breasts or 4 -6 chicken thighs
2 (15 ounce) cans cream of mushroom soup
2 (15 ounce) cans water (just use the cream of mushroom soup cans!)
8 ounces frozen mixed vegetables (something with broccoli is yummy)
2 cups uncooked rice
1/2-1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a baking dish, mix together everything except the chicken.
  • Place chicken on top. Sprinkle with additional paprika and pepper if desired.
  • Bake uncovered at 375 for 1 hour.

VEGGIE CHICKEN RICE CASSEROLE



Veggie Chicken Rice Casserole image

Chicken Casserole with rice and veggies - easy to prepare. Great to use with leftover chicken. My family says it has a flavor similar to chicken pot pie.

Provided by Jennifer

Categories     Main Dish Recipes     Casserole Recipes     Rice

Yield 6

Number Of Ingredients 6

2 (10.75 ounce) cans condensed cream of chicken soup
1 whole cooked chicken, cut into pieces
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups cooked rice
⅔ cup water
½ cup crushed buttery round crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

Nutrition Facts : Calories 591 calories, Carbohydrate 35.3 g, Cholesterol 129.7 mg, Fat 29.2 g, Fiber 3.3 g, Protein 45 g, SaturatedFat 8 g, Sodium 864.6 mg, Sugar 0.9 g

EZ CREAMY CHICKEN & RICE WITH VEGETABLES



Ez Creamy Chicken & Rice With Vegetables image

Good for using leftover chicken and/or rice. This is super easy and you probably already have the ingredients on hand! Quick meal for a small family. Can be doubled for a larger one. Your kids will even like this one! My picky husband, who will not eat any casseroles or items he knows has cream of anything in it, even likes this.

Provided by CarahsMama

Categories     One Dish Meal

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

2 -3 chicken breasts, cubed
2 cups Minute Rice, cooked
1 cup frozen peas and carrot
2/3 cup sour cream
1 (10 1/2 ounce) can cream of chicken soup (or mushroom soup)
1 cup milk
1 tablespoon paula deen's house seasoning, divided (Paula Deen's House Seasoning Mix)
1 tablespoon dry ranch dressing mix
1 tablespoon olive oil

Steps:

  • Saute chicken seasoned with 1/2 tbsp of house seasoning in olive oil for a few minutes until brown and let cool slightly.
  • Mix chicken, remaining house seasoning and other ingredients in a medium bowl.
  • Pour into an 8x8 Pyrex dish and bake at 425 degrees for 20-25 minutes or until bubbly and beginning to brown.
  • Serve this with SmHerndon's Easy Does It Rolls (#121562) and a green salad with italian dressing for a 30 minute meal. This is easily suited to your tastes by changing the veggies or even the meat.

Nutrition Facts : Calories 711.5, Fat 33, SaturatedFat 12.8, Cholesterol 107.8, Sodium 881.5, Carbohydrate 69.7, Fiber 2.8, Sugar 2.4, Protein 32.8

CREAMY CHICKEN AND VEGETABLES



Creamy Chicken and Vegetables image

I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves
3 tablespoons butter or margarine, divided
1 each medium green pepper, sweet red pepper and onion, julienned
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) frozen cut broccoli, thawed and drained
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed

Steps:

  • In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Nutrition Facts :

CREAMY CHICKEN-VEGETABLE RICE MEDLEY



Creamy Chicken-Vegetable Rice Medley image

Creamy Neufchatel and a medley of vegetables elevate this skillet chicken dish into something special. Serve over hot cooked rice and enjoy!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
2 cups hot cooked long-grain white rice

Steps:

  • Cook and stir chicken in skillet on medium heat 8 to 10 min. or until done. Stir in broth; cook 2 to 3 min. or until heated through.
  • Add Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add vegetables; stir gently.
  • Let stand, covered, 5 min. Serve over rice.

Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g

CREAMY CHICKEN WITH VEGETABLE RICE



Creamy Chicken with Vegetable Rice image

What if you could have all the flavors of your fave chicken rice casserole, but without the bake time? With this dreamy half-hour chicken skillet, you can.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 boneless skinless chicken breasts (1 lb.)
2 Tbsp. flour
1 Tbsp. butter
1-3/4 cups fat-free reduced-sodium chicken broth, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup water
2 cups (1/2 of 16-oz. bag) frozen vegetable blend (broccoli, carrots and cauliflower)
2 cups MINUTE White Rice, uncooked
1 Tbsp. chopped fresh parsley

Steps:

  • Coat chicken in flour. Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until cooked through (170°F). Remove chicken to plate; cover to keep warm.
  • Add 3/4 cup of the broth to skillet; stir with wooden spoon to scrape up browned bits from bottom of skillet. Add cream cheese; cook until melted, stirring constantly. Simmer 2 min. until sauce thickens slightly. Return chicken to skillet. Cook until heated through, turning chicken over to coat with sauce.
  • Meanwhile, bring remaining broth and water to boil in medium saucepan on high heat. Add vegetables; simmer, uncovered, 3 min. or until vegetables are crisp-tender. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed. Spoon chicken and sauce over rice mixture; sprinkle with parsley.

Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 470 mg, Carbohydrate 42 g, Fiber 3 g, Sugar 2 g, Protein 34 g

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