Julies Chicken And Rice Casserole Recipes

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Prepare wild rice according to package directions
• In a large mixing bowl mix together sour cream, cream of chicken soup. onion flakes, garlic salt and pepper. Stir in chicken and prepared wild rice. Put in a greased 8 in x 8 in baking dish.
• Bake at 350 degrees for 30 minutes.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
• Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

JULIE'S BAKED CHICKEN KORMA & RICE

Steps:

• Preheat oven to 375 degrees F.
• In a large saucepan sauté the chopped onion and sliced mushrooms (if using) in butter and olive oil until onions are opaque.
• Add spices and the remaining sauce ingredients except for one of the cans of broth (or half of your homemade); simmer for 5 minutes.
• Turn off heat and add cubed chicken; stir.
• Put uncooked rice in the bottom a large lightly-oiled lasagne pan and carefully pour the chicken/sauce mixture over (the pan will be pretty darn full).
• (You can also just mix the rice into the sauce and pour into the pan, but if you do so make sure you evenly distribute the rice on the bottom of the pan.) Bake in 375 degree oven for 30 minutes, add the remaining can of chicken broth into the pan and stir well, then bake for an additional 30 minutes until rice is cooked through.
• Makes about 10-12 potluck servings.

JULIE'S CHICKEN AND RICE CASSEROLE

Steps:

• Mix ingredients in the order given.
• Spray a 9x13-inch cake pan with Pam. Pour mixture in cake pan evenly.
• Bake at 350°F for 1 1/2 hours. Keep covered with foil while baking.
• When it's done, I stir it a little and sprinkle with shredded cheddar cheese. Serve.

JULIE'S CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Mix together all the filling ingredients.
• Layer the bottom of a 9x13 inch baking dish with 1/3 of the tortilla strips.
• Top with 1/3 chicken filling and 1/3 cheddar cheese.
• Repeat layering with remaining ingredients.
• Then for the topping: pour can of enchilada sauce over all and sprinkle with grated Monterey jack cheese.
• Bake for 30 minutes then let stand about 10 minutes (if you can keep everybody away from it, that is).
• Enjoy!

JULIE'S CHICKEN AND STUFFING CASSEROLE

Steps:

• Mix stuffing, margarine and water/chicken broth. Toss and blend. Spray 9 x 13 pan with Pam or like product. Place 1/2 stuffing mixture in pan. Mix chicken, onion, celery, and mayo. Spread over mixture in pan. Top with remaining stuffing mix.
• Beat eggs. Add milk. Pour over the top of the mixture. Pour soup undiluted over mixture. Sprinkle with cheese. Can be refrigerated overnight.
• Bake 1 hour at 325 - 350°F uncovered. May add mixed vegetable if desired. Enjoy!

JULIE'S CHICKEN SALAD

Steps:

• In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.