My Creamed Chicken In Rice Ring Recipes

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CREAMY CHICKEN AND RICE



Creamy Chicken and Rice image

When my mom asked me to prepare a speedy supper to feed our family, I used leftover chicken to create this casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. I recently got married, and my husband, Doug, loves it, too. -Jennifer Biggs Cassel, Mediapolis, Iowa

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

4 cups cooked rice
1/2 cup butter, divided
1/4 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 to 5 cups cubed cooked chicken
12 ounces Velveeta, cubed
2 cups sour cream
1-1/4 cups crushed butter-flavored crackers (about 32)

Steps:

  • Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. , In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. , Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.

Nutrition Facts : Calories 723 calories, Fat 43g fat (24g saturated fat), Cholesterol 169mg cholesterol, Sodium 1164mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 1g fiber), Protein 36g protein.

CREAMY CHICKEN AND RICE



Creamy Chicken and Rice image

This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!

Provided by JANETFORAUBURN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 13

4 cups cooked white rice
¼ cup butter
¼ cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon powder
1 teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
5 cups cooked, shredded chicken breast meat
12 ounces processed cheese food (eg. Velveeta), cubed
2 cups sour cream
½ cup butter
2 cups crushed buttery round crackers

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread rice in the bottom of a 9x13 inch baking dish; set aside.
  • In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
  • Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.

Nutrition Facts : Calories 973.4 calories, Carbohydrate 59.9 g, Cholesterol 215 mg, Fat 56.3 g, Fiber 1 g, Protein 55.1 g, SaturatedFat 31.8 g, Sodium 1796.4 mg, Sugar 10.2 g

CREAMY CHICKEN IN RICE



Creamy Chicken in Rice image

This recipe was one of the 'usuals' at my house when I was little- Even so, we never got tired of it! It is a super easy recipe, and you can play around with it: For the soup, you can either use two cans of cream of mushroom, or one can each of cream of mushroom and cream of celery. For the chicken, you can use boneless skinless chicken breasts, or chicken legs. I truly hope you enjoy!

Provided by BeccaB3c

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 (10 3/4 ounce) cans cream of mushroom soup (Or can cream of mushroom and 1 can of cream of celery)
1 cup long grain rice (Not minute rice)
1/2 cup 1% low-fat milk
0.5 (1 1/4 ounce) envelope dry onion soup mix
4 boneless skinless chicken breasts (chicken legs or other kinds work as well)
salt
pepper

Steps:

  • Rinse off chicken pieces.
  • Mix rice and cans of soup together.
  • Add 1/2 cup of milk, if you wish.
  • Place the chicken on top of rice mixture.
  • Sprinkle 1/2 of the dry onion soup mix on top of the chicken, or just sprinkle salt and pepper as desired.
  • Cover with foil and bake at 350 degrees for one hour.
  • Remove foil for the last 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 458.6, Fat 12.7, SaturatedFat 3, Cholesterol 77, Sodium 1578.1, Carbohydrate 51.6, Fiber 0.9, Sugar 4.1, Protein 32.2

CREAMY CHICKEN AND RICE BAKE



Creamy Chicken and Rice Bake image

Everyone loves chicken and rice. This is quick and filling, easy and tasty to make when you're in a rush. You can add different spices (chili, curry) for a different taste.

Provided by majakete

Categories     Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

12 ounces evaporated milk
4 ounces cream cheese, softened
1 (10 ounce) can cream of chicken soup
1/2 cup water
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
10 ounces frozen broccoli carrots cauliflower mix, thawed
2 cups cubed cooked chicken
1 1/2 cups uncooked instant rice
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350° F.
  • Grease 13 x 9-inch baking dish.
  • Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth.
  • Add soup, water, garlic powder and black pepper; mix well.
  • Add vegetables, chicken and rice.
  • Cover tightly with foil.
  • Bake for 35 minutes.
  • Remove cover and top with cheese.
  • Continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly.
  • Let stand 5 minutes before serving.
  • Enjoy!

ONE DISH CHICKEN AND RICE BAKE



One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

  • Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
  • Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

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