Skinny Creamy Chicken And Rice Recipes
CREAMY CHICKEN AND RICE
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
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.
SKINNY CHICKEN AND RICE CASSEROLE
Easy Skinny Chicken and Rice Casserole using NO cream soups and made in about 30 minutes!
Provided by Jenn
Categories Main
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Spray a 2 quart casserole dish with cooking spray.
- In a skillet, heat oil. Add green onions and mushrooms. Cook until tender.
- Add chicken. Sprinkle with flour. Cook for one minute, stirring constantly. Stir in milk, bring to a boil and cook for 3 minutes, or until thick and bubbly.
- Add brown rice. Fold in Greek yogurt, mayo and salt and pepper. Pour into prepared casserole dish.
- Top with cheese and bake for 20 minutes, or until cheese melts and it's bubbly around the edges.
CREAMY CHICKEN AND RICE
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
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
EASY CREAMY CHICKEN AND RICE CASSEROLE
Quick to put together and super delicious. My family loves this easy chicken recipe and everyone I have made it for asks for it!
Provided by Tiffany J Brooks
Categories Main Dish Recipes Casserole Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
- Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
- Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
- Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 36.4 g, Cholesterol 115.3 mg, Fat 32.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 16.3 g, Sodium 1533.3 mg, Sugar 1.9 g
SKINNY CREAMY CHICKEN AND RICE
44% less sat fat • 50% more dietary fiber than the original recipe. Ideal for potlucks and family gatherings, this cracker-topped casserole uses cooked chicken, frozen vegetables, and convenience products to keep the prep time to about 20 minutes.
Provided by www.bettycrocker.com
Time 20m
Yield 1
Number Of Ingredients 12
Steps:
- For complete instructions, visit the original site at http://www.bettycrocker.com/recipes/skinny-creamy-chicken-and-rice/5df46256-690e-45de-8ddf-a224a3152525?utm_source=Email_newsletter
Nutrition Facts : ServingSize serving, Sugar 32 g, Sodium 6068 mg, Cholesterol 488 mg, SaturatedFat 47 g, Calories 3989 kcal, Carbohydrate 305 g, Protein 217 mg, Fat 219 g
EZ CREAMY CHICKEN & RICE WITH VEGETABLES
Good for using leftover chicken and/or rice. This is super easy and you probably already have the ingredients on hand! Quick meal for a small family. Can be doubled for a larger one. Your kids will even like this one! My picky husband, who will not eat any casseroles or items he knows has cream of anything in it, even likes this.
Provided by CarahsMama
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Saute chicken seasoned with 1/2 tbsp of house seasoning in olive oil for a few minutes until brown and let cool slightly.
- Mix chicken, remaining house seasoning and other ingredients in a medium bowl.
- Pour into an 8x8 Pyrex dish and bake at 425 degrees for 20-25 minutes or until bubbly and beginning to brown.
- Serve this with SmHerndon's Easy Does It Rolls (#121562) and a green salad with italian dressing for a 30 minute meal. This is easily suited to your tastes by changing the veggies or even the meat.
Nutrition Facts : Calories 711.5, Fat 33, SaturatedFat 12.8, Cholesterol 107.8, Sodium 881.5, Carbohydrate 69.7, Fiber 2.8, Sugar 2.4, Protein 32.8
CREAMY CHEESY CHICKEN & RICE
Recipe I got several years ago from Quick Cooking. One of my DH favorite dishes. He loves anything with chicken, cheese and rice! Very flavorful comfort food for those cold winter days.
Provided by Jen Andrews
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Spread rice into a greased 13x9x2 inches dish, set aside.
- In a large sauce pan, melt 1/4 cup butter; stir in flour until smooth.
- Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
- Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Reduce heat; add velvetta, chicken and sour cream.
- Stir until cheese is melted.
- Pour over rice.
- Melt remaining butter.
- Toss with crackers.
- Sprinkle over casserole.
- Baked uncovered at 425 degrees for 10-15 minutes or until heated through.
CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE
Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.
Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
SKINNY CHICKEN, RICE, AND BEANS BAKE
91% less sat fat • 46% less cholesterol than the original recipe. Shave 20 grams of fat and a third of the calories and sodium by making a few simple adjustments, such as skinning the chicken pieces, that don't sacrifice flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. In a large resealable plastic bag, combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add half of the chicken pieces. Seal bag; shake to coat. Repeat with remaining chicken pieces.
- In a very large skillet, brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings in skillet. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.
- Bake, covered, for 45 to 50 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and rice is tender.
Nutrition Facts : Calories 420, Carbohydrate 49 g, Cholesterol 65 mg, Fat 1/2, Fiber 8 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 1/3 cups, Sodium 390 mg, Sugar 3 g, TransFat 0 g
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