Full Of Flavor Chicken And Rice Casserole Recipes
MAMAW'S CHICKEN AND RICE CASSEROLE
I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Provided by katiefbenham
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
- Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g
TEXAN CHICKEN AND RICE CASSEROLE
Transform a chicken and rice casserole into a one-skillet meal with the addition of fire-grilled vegetables and beans seasoned to bring out the flavors of Texas and with the crunchiness of crispy tortilla strips.
Provided by Jennifer Aleman
Categories Trusted Brands: Recipes and Tips Knorr®
Time 21m
Yield 6
Number Of Ingredients 10
Steps:
- Season chicken with seasoning blend. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully cooked and no longer pink inside, about 6 minutes. Transfer chicken to a bowl.
- Stir vegetable blend, beans and half of the tomatoes into the same skillet. Cook until coated with oil and vegetables begin to soften, about 3 minutes. Transfer mixture to the bowl with chicken.
- Stir together Knorr® Fiesta Sides™ - Spanish Rice and 2 cups water in the same skillet. Bring to a boil; stir. Reduce heat to low; cover and cook until rice is tender, about 7 minutes. Stir in chicken and vegetables. Cook until heated through. Season with salt and pepper.
- Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and serve immediately.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 24.2 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 8.6 g, Protein 18.1 g, SaturatedFat 0.7 g, Sodium 163.5 mg, Sugar 0.8 g
CHICKEN AND RICE CASSEROLE FOIL PACKS
We took our favorite casserole and turned it into a light and easy foil pack dinner, filled with classic flavors and fresh vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
- Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken broth and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers.
- Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast; evenly top with bacon.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.
Nutrition Facts : Calories 540, Carbohydrate 55 g, Cholesterol 120 mg, Fat 2, Fiber 2 g, Protein 47 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g, TransFat 0 g
FULL OF FLAVOR CHICKEN AND RICE CASSEROLE
My favorite chicken and rice casserole by far. I always make two batches at once, cooking in separate baking dishes. (The reason being the one time I doubled the recipe and baked it all in a larger dish, it did not come out). If you really like bell peppers (like me) feel free to double the amount. Adapted from a TOH recipe.
Provided by kindcook
Categories Chicken Breast
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet heat butter.
- Add chicken, onion, and green pepper; cook and stir until the chicken is cooked through.
- In a 1-1/2 qt baking dish mix mushroom soup, water, and spices.
- Add rice and chicken veggie mixture and stir.
- Cover and bake at 375 F for 55 minutes. Stir well before serving.
Nutrition Facts : Calories 395.5, Fat 12.2, SaturatedFat 4.4, Cholesterol 58.6, Sodium 1236.5, Carbohydrate 48.7, Fiber 2.4, Sugar 3.3, Protein 21.5
CHICKEN AND RICE CASSEROLE
This is so incredibly delicious, you will want to double the recipe for leftovers!! It is a family favorite. You can opt to add broccoli if you desire. Enjoy!
Provided by HisMonie
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- (Preheat oven to 375 degrees).
- In a large bowl, combine all of the above.
- Mix well.
- Pour into 8 x 8 baking dish/pan, cover with aluminum foil.
- Bake at 375 degrees for one hour.
- Incredibly delicious!
Nutrition Facts : Calories 291.2, Fat 10.6, SaturatedFat 2.7, Cholesterol 43.9, Sodium 1139.7, Carbohydrate 30.3, Fiber 0.5, Sugar 1.5, Protein 17.4
BROCCOLI CHICKEN AND RICE BAKE
With this creamy, cheesy, full of flavor, broccoli chicken and rice bake, you cannot go wrong! This casserole has all of the things you need for dinner in one dish. Whether you are eating at home or bring it to an event, you will be having people asking for seconds.
Provided by Six Sisters' Stuff
Categories Dinner
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Stir the soup, water, rice, broccoli, onion powder, and garlic powder in 9 x 13 inch baking dish.
- Place the chicken on top of rice mixture and season with salt and pepper (I also sprinkled some more onion powder and garlic powder on top of the chicken as well).
- Sprinkle the breadcrumbs evenly on the top of the chicken and rice. Cover the pan with foil.
- Bake at 375 degrees for 45 minutes or until chicken is fully cooked (internal temperature of 165 degrees).
- Remove pan from oven and remove foil. Top with cheese and cover again with the foil. Let the casserole sit for 5 minutes to allow the cheese to melt.
Nutrition Facts : Servingsize 1 serving, Calories 1509 kcal, Fat 43 g, SaturatedFat 22 g, Cholesterol 519 mg, Sodium 1928 mg, Carbohydrate 88 g, Sugar 16 g, Protein 209 mg
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