Moms Chicken Rice Casserole Recipes

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

Ingredients

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

CHICKEN AND RICE CASSEROLE

Chicken and Rice Casserole image

This old-fashioned Chicken and Rice Casserole comes together in just 10 minutes!

Provided by Blair Lonergan

Categories Dinner

Time 40m

Number Of Ingredients 10

Ingredients

3 cups cooked, diced chicken
3 cups cooked rice
¾ cup mayonnaise
1 (10.5 oz) can condensed cream of chicken soup, NOT diluted (or use cream of mushroom or cream of celery soup)
1 cup chicken broth
1 small onion, diced
1 cup diced celery
½ cup slivered or sliced almonds
1 sleeve Ritz crackers, coarsely crushed (about 30 crackers or 1 ½ cups crumbs)
4 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery and almonds. Transfer to the prepared baking dish.
In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
Bake, uncovered, for 25-30 minutes (or until hot, bubbly, and golden brown on top).

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 366.6 kcal, Carbohydrate 31.6 g, Protein 16.5 g, Fat 19.7 g, SaturatedFat 5.7 g, Cholesterol 54.6 mg, Sodium 657.3 mg, Fiber 2 g, Sugar 2.1 g, UnsaturatedFat 9.7 g

MOM'S CHICKEN & RICE

Mom's Chicken & Rice image

Old-fashioned chicken and rice, lightened up for the perfect Sunday dinner.

Provided by Star @ the skinny-ish dish

Number Of Ingredients 7

Ingredients

1 10.5 oz 98% Fat Free Cream Of Chicken Soup
1 10.5 oz Can of Water ((just fill the cream of chicken soup can with water))
1 cup Long Grain White Rice (Plain White rice- do NOT use Instant or Minute Rice)
1 ½ lbs Chicken Breast, raw
1 Packet of Lipton Recipe Secrets Onion Soup Mix
Cooking Spray
Salt & Pepper

Steps:

Preheat oven to 350 degrees.
Cut the chicken breast into small, uniform bite-size pieces.
In a large bowl, add chicken breast, soup mix, cream of chicken soup, water, and rice. Mix well until combined.
In a lightly sprayed casserole dish, add the chicken and rice mixture. Cover tightly with tin foil.
Place into the oven for 1 hour.
After removing from the oven, fluff the rice with a fork. Serve and enjoy!

MOM'S CHICKEN

Mom's Chicken image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
2 teaspoons chile flakes
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 cloves garlic, smashed
One 4- to 6-pound chicken, cut into 8 pieces

Steps:

In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

BUSY MOM CHICKEN & RICE CASSEROLE

Busy Mom Chicken & Rice Casserole image

I think this one came from the first cookbook my mom ever bought me, I've made it ever since I was about ten years old. Easy, cheap, and good tasting. You can substitute onion soup for the celery soup, and use onion salt instead of soup mix if you want and it'll taste just fine (discovered that when I was out of them).

Provided by Felix4067

Categories One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups Minute Rice, uncooked
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of celery soup
1/2 cup milk
1 frying chicken, cut into pieces
1 package dry onion and mushroom soup mix

Steps:

Preheat oven to 325F.
Grease a 9x13-inch baking dish.
Sprinkle rice over bottom of dish, spreading evenly.
Pour soups and milk into a saucepan, and heat over medium heat until heated through (do not boil), stirring occasionally.
Pour soup mixture over rice, and stir until rice is completely coated.
Lay pieces of chicken over rice, skin sides up.
Sprinkle dry soup mix over chicken pieces, cover tightly with aluminum foil, and bake for 2 hours and 15 minutes, or until juices run clear from chicken when pierced with a fork.

Nutrition Facts : Calories 378, Fat 17.9, SaturatedFat 5.1, Cholesterol 65.9, Sodium 779.4, Carbohydrate 34, Fiber 0.9, Sugar 1.4, Protein 18.9

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