Tomato Rice And Chicken Thigh Casserole Recipes

BAKED CHICKEN WITH RICE AND TOMATOES

Steps:

• Preheat oven to 400 degrees
• Mix all the ingredients except the chicken together and spread in a 9×12 baking dish.
• Add chicken on top and sprinkle with a little additional salt, pepper and parsley.
• Cover tightly with foil and bake for 40 minutes.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

EASIEST CHICKEN RICE & VEGGIE CASSEROLE

Steps:

• In a baking dish, mix together everything except the chicken.
• Place chicken on top. Sprinkle with additional paprika and pepper if desired.
• Bake uncovered at 375 for 1 hour.

EASY CHICKEN & MINUTE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees (see baking instructions for alternate methods).
• Mix the 2 cans of soup, 1 can milk, and 1 cup of uncooked rice together. Add salt & pepper to taste.
• Pour above mixture into a 13x9x2 casserole dish.
• Cut the chicken into strips (about the width of a chicken tender/finger).
• Push the chicken strips down into the soup & rice mixture in the casserole dish so they are completely emerged.
• Sprinkle top with lemon pepper/salt/black pepper.
• Bake at 350 degrees 35-40 minutes or until chicken is finished. NOTE that cooking time will vary depending on how you choose to cut up the chicken. If using whole chicken breasts cook at 375 degrees for 45 minutes, or until finished.
• You may also choose to make this in a crock pot, if so, cook on low 7-8 hours.
• My family loves this recipe and it is SOOOO easy to make, plus I usually have all of these ingredients on hand which makes for a quick meal.
• I love the flavors of the rice so much that sometimes I will make it without the chicken as a quick and easy side dish!

TOMATO, RICE, AND CHICKEN THIGH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
• Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
• Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
• Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
• Bake, covered tightly, in the preheated oven for 45 minutes.
• When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
• Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let rest for at least 15 minutes before serving.

TOMATO BEEF AND RICE CASSEROLE

Steps:

• In a large bowl, combine all ingredients. Place in a greased 2-qt. baking dish. Cover and bake at 400° for 1-1/2 hours, stirring once or twice. Uncover during the last 15 minutes to brown.

CHICKEN RICE CASSEROLE WITH VEGGIES

Steps:

• In a large skillet, brown chicken in oil for 4 minutes on each side or until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil., Transfer to an 11x7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley.