Melissas Chicken Rice Casserole Recipes

MEXICAN SALSA CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
• In a medium-size skillet over medium-high heat, saute the diced onion and poblano pepper in a couple of drizzles of olive oil. Cook for about 5 minutes until softened and beginning to brown then remove from the heat.
• In a stand blender whip together the soup, milk and cream cheese until smooth.
• In a large mixing bowl, mix together the cooked rice, onion and pepper, blended sauce, chicken, pinto beans, salsa and seasonings. Mix well then pour into the baking dish.
• Top with the shredded cheese. Bake for 35-40 minutes until bubbly.
• Rest for 10 minutes before serving with pico de gallo and a dollop of sour cream. .

CHICKEN WILD RICE CASSEROLE

Steps:

• Prepare the rice per the package directions leaving slightly undercooked. Set aside to cool.
• Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray.
• In a medium saucepan, saute the diced onion and portabella mushrooms in 4 Tbsp of butter. Add seasoned salt and black pepper. Saute until the onions and mushrooms are softened and beginning to brown, Add the minced garlic. Saute for 1 minute longer. Remove from the stovetop.
• In a large mixing bowl, combine the cooked onions and mushrooms, rice, chicken soup, celery soup, broth, mayonnaise, Parmesan and Mrs Dash, Mix well, then add chicken, pour evenly into the baking dish.
• In a small bowl, mix together melted butter, Panko, Parmesan and Mrs Dash seasoning. Sprinkle on top of the casserole.
• Bake for 35-40 minutes or until golden and bubbly.

MAMAW'S CHICKEN AND RICE CASSEROLE

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.

MEXICAN CHICKEN AND RICE CASSEROLE

Steps:

• preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.

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!

CREAMY CHICKEN AND RICE CASSEROLE

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.

THE BEST CHICKEN RICE CASSEROLE

Steps:

• Melt butter in a large dutch oven over medium heat and cook onions, celery and carrots until soft but not brown. Add garlic, seasoned salt, pepper and chile powders and cook until very fragrant. Add flour and mix well. Cook until starting to color.
• Whisk milk and stock into vegetable flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice to sauce and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally. Will take about 20 minutes.
• Preheat oven to 400 degrees. Add raw chicken to the rice and sauce mixture. Cut green beans into 1 inch lengths and stir into the mixture as well. Cook approximately 4 minutes or until the chicken is no longer pink on the outside. Stir in cheese.
• Pour mixture into a 9 x 13 inch casserole, or two 8x8 inch casseroles.
• Combine bread crumbs, cheese and garlic powder and sprinkle evenly over top of the casserole. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.
• You really should cool for 10 minutes before cutting. You could garnish with parsley and lemon wedges. Or not :).

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F. Spray a 13 x 9 inch deep baking dish with cooking spray.
• To the baking dish add uncooked rice, chicken stock, soups, melted butter, mayonnaise, rice, chicken noodle soup mix, garlic salt, lemon pepper and onion. Whisk together until fully combined. (Alternately you may do this in a mixing bowl and pour the mixture into the baking dish.)
• Arrange cubed chicken breasts on top gently pressing into the mixture. Dot the top with 2 tablespoons butter.
• Cover with foil and bake for 1 1/2 hours. Uncover and sprinkle with grated Parmesan cheese. Continue to cook for 30 mintues or just until rice is tender and liquid absorbed. (You can also top it with 1 cup shredded cheddar cheese at this point)
• Garnish top with parsley and serve.

MELISSA'S CHICKEN & RICE CASSEROLE

Steps:

• In a casserole dish, combine rice, soups, water, soy sauce, pepper and salt.
• Mix.
• Add chicken.
• Cover and bake at 350°F for 1 hour.
• Sprinkle paprika on top and serve.