Orange Chickenrice Casserole Recipes

ORANGE CHICKEN/RICE CASSEROLE

Orange Chicken/Rice Casserole image

Make and share this Orange Chicken/Rice Casserole recipe from Food.com.

Provided by mfl666

Categories One Dish Meal

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup uncooked long grain rice
4 uncooked boneless chicken breast halves (or chicken pieces; e.g. legs)
1 can condensed cream of mushroom soup
1 cup orange juice
1 can sliced mushrooms
1 envelope Lipton Onion Soup Mix
garlic
celery salt (or seanonings of choice)

Steps:

Place uncooked rice in an ungreased baking dish, then place chicken pieces over rice; top with sliced mushrooms.
Mix Cream of Mushroom soup and orange juice and pour over chicken.
Season as desired, then sprinkle onion soup mix evenly over casserole.
Cover with foil and bake for 2 1/2 hours at 325 degrees F.

BAKED ORANGE CHICKEN AND BROWN RICE

Baked Orange Chicken and Brown Rice image

This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.

Provided by Food Network Kitchen

Categories main-dish

Time 2h5m

Yield Serves 4

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 3/4 cups low-sodium chicken broth
1 cup brown basmati rice
Zest and juice of 2 navel oranges
Kosher salt
Four 6-ounce boneless, skinless chicken thighs
Freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted pine nuts

Steps:

Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

CHICKEN THIGH CASSEROLE WITH ORANGE

Chicken Thigh Casserole With Orange image

Based on a recipe from Ken Hom's cookbook, Quick & Easy Chinese Cooking. His introduction to the recipe says, "This is an 'overnighter.' My mother used to make it the night before and simply reheat it at dinner time. She used dried orange peels but I like the clean taste of fresh oranges. The easiest way to remove the orange zest is with a vegetable peeler. Then pile the resulting pieces of zest on top of each other and cut into thin strips with a sharp knife. Prepare this dish the day before you need it, when you have some time, then just reheat this rich and delicious treat - a perfect meal for a cold winter's eve." My picky DH and I LOVE this recipe! Fermented black beans last FOREVER -- I'm not kidding you! In Maine it's difficult to find black bean paste, so we make do with what we can find. This dish is WORTH it!

Provided by mersaydees

Categories Chicken Thigh & Leg

Time 44m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs chicken thighs
1 1/2 tablespoons peanut oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
2 tablespoons preserved black beans
2 teaspoons orange zest, strips
2/3 cup orange juice
2 tablespoons light soy sauce
2 teaspoons chili bean paste

Steps:

Heat a large, heavy, flameproof casserole, then add the oil. Add chicken thighs and brown on both sides. Push the thighs to the side of the casserole, then add the garlic, ginger, black beans, and orange zest. Stir for 30 seconds.
Add the orange juice, soy sauce, and chili bean paste.
Bring mixture to a boil, then lower the heat to a simmer.
Cover the casserole tightly and continue to cook for about 20 minutes.
Serve immediately.

Nutrition Facts : Calories 574.5, Fat 40, SaturatedFat 10.6, Cholesterol 191, Sodium 676.9, Carbohydrate 9.8, Fiber 1.2, Sugar 3.8, Protein 42

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