Kristis Chicken And Rice Casserole Recipes

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CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 13

Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cook the long-grain and wild rice mixes according to the package directions. Set aside.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
  • In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
  • Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

CHICKEN CASSEROLE WITH RICE KRISPIES



Chicken Casserole With Rice Krispies image

Found the recipe in Pit Stop in a Southern Kitchen. I had the chicken, soups and a box of Rice Krispies so I thought I would try it. I did add a few things to fit our taste buds,,,mainly garlic.

Provided by mama smurf

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 cups cooked rice
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can celery soup
2 cups chicken, cooked and diced
1 (5 ounce) can water chestnuts
1 garlic clove, minced
1 cup mayonnaise
1/8 cup chicken broth
1/2 cup butter
1 cup slivered toasted almond
3 cups Rice Krispies

Steps:

  • Filling: Mix all ingredients together.
  • Topping: Melt butter and pour over almonds and rice krispies. Spread topping over casserole and bake approximately 30 minutes (more if necessary) at 375 degrees.

Nutrition Facts : Calories 1070.5, Fat 70.4, SaturatedFat 21.3, Cholesterol 82.4, Sodium 1800.8, Carbohydrate 97.9, Fiber 5.7, Sugar 10.6, Protein 16.8

MAMAW'S CHICKEN AND RICE CASSEROLE



Mamaw's Chicken and Rice Casserole image

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

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

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

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE



Easy and Delicious Chicken and Rice Casserole image

This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!

Provided by J. Saunders

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 5

Number Of Ingredients 5

1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 ⅞ cups water
1 (1 ounce) package dry onion soup mix
4 skinless, boneless chicken breast halves

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!

Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g

CAMPBELL'S® CHEESY CHICKEN AND RICE CASSEROLE



Campbell's® Cheesy Chicken and Rice Casserole image

So many favorite flavors and ingredients--chicken, Cheddar cheese, and vegetables--are in this one easy casserole.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 6

Number Of Ingredients 7

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 ⅓ cups water
¾ cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
½ teaspoon onion powder
4 skinless, boneless chicken breasts
½ cup shredded Cheddar cheese

Steps:

  • Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.
  • Top with chicken. Season chicken as desired. Cover.
  • Bake at 375 degrees F for 45 minutes or until done. Top with cheese.

CRISPY CHICKEN & RICE CASSEROLE



Crispy Chicken & Rice Casserole image

This recipe is absolutley delicious! It is not only tasty but has a wonderful crunchy texture with the almonds, water chestnuts & cornflakes cereal. Recipe is from Southern Living, SEPTEMBER 2003

Provided by JoiD7337

Categories     One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 (10 1/2 ounce) cans cream of chicken soup or 2 (10 1/2 ounce) cans cream of celery soup
1 (8 ounce) can sliced water chestnuts, drained
1 (3 1/2 ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
1/2 cup sliced almonds
1 tablespoon lemon juice
1 teaspoon salt
1 cup crushed corn flakes cereal
chopped fresh parsley, for garnish

Steps:

  • Cook rice according to package directions.
  • Stir together cooked rice and next 10 ingredients in a bowl.
  • Spoon into a lightly greased 13- x 9-inch baking dish.
  • Sprinkle evenly with cereal.
  • Bake at 350?
  • for 30 minutes (I bake it longer) or until golden and bubbly.
  • Garnish, if desired.
  • Note: Freeze casserole up to 1 month, if desired.
  • Thaw casserole in refrigerator overnight.
  • Bake, covered with aluminum foil, at 350?
  • for 45 minutes.
  • Remove foil, and bake 15 minutes more or until thoroughly heated.

CREAMY CHICKEN AND RICE CASSEROLE



Creamy Chicken and Rice Casserole image

This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 12

3 tablespoons olive oil, divided
4 cups sliced mixed mushrooms (10 ounces)
2 shallots, minced
Salt and pepper
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 cups shredded chicken, from a small rotisserie chicken
2 cups cooked rice (white or brown)
1/2 cup frozen peas
1/2 cup fresh parsley, chopped
1/2 cup reduced-fat sour cream
1 cup fresh breadcrumbs

Steps:

  • Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
  • Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
  • Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

Nutrition Facts : Calories 616 g, Fat 42 g, Fiber 3 g, Protein 23 g, SaturatedFat 11 g

CHICKEN, RICE, AND BISCUIT CASSEROLE



Chicken, Rice, and Biscuit Casserole image

If you love rice, cream of chicken soup, and biscuits, this is the casserole for you. I remember when I was younger and my mother had made something similar to this from a kit. I decided to try to remake it without a kit to how I remember it. It's perfect for those cool rainy days.

Provided by Kristi Brown

Categories     Chicken Breasts

Time 50m

Yield 5

Number Of Ingredients 8

2 cups water
1 cup rice
4 skinless, boneless chicken breast halves, cut into bite-size pieces
1 pinch salt and freshly ground black pepper to taste
1 (26 ounce) can cream of chicken soup
1 cup milk
1 cup shredded Mexican blend cheese
1 (10 ounce) can refrigerated flaky-style biscuit dough, separated

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour just enough water into a large skillet to cover the bottom in a shallow layer; add chicken pieces in a single layer. Season chicken with salt and pepper. Turn heat to medium-high and cook chicken until no longer pink in the center and the juices run clear, adding water as needed to keep pan wet, 7 to 10 minutes; drain liquid.
  • Stir cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese together in a casserole dish. Smooth the top of the mixture with the back of a spoon. Arrange biscuit dough over the rice and chicken mixture, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
  • Bake in the preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.

Nutrition Facts : Calories 679.8 calories, Carbohydrate 67.5 g, Cholesterol 95.8 mg, Fat 28.2 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 11.7 g, Sodium 1831.7 mg, Sugar 7.3 g

KRISTI'S CHICKEN AND RICE CASSEROLE



Kristi's Chicken and Rice Casserole image

Provided by My Food and Family

Categories     Home

Time 45m

Number Of Ingredients 6

3-4 chicken breasts
2 cups Minute Rice
1 can cream of chicken soup
1 cup milk
Salt and pepper to taste
1 cup chicken broth

Steps:

  • Cook chicken and cut up into 1 inch squares. Cook rice (follow instructions on box).
  • Add all ingredients to a casserole dish.
  • Preheat oven to 350°F and cook 30 to 40 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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