Tugboat Chicken And Rice Recipes

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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

TUGBOAT CHICKEN AND RICE



Tugboat Chicken and Rice image

This is a creamy chicken and rice recipe that I cook on the tugboat for the crew. The chicken should be moist and tender when done.

Provided by Mitch Smith

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

2 (10 3/4 ounce) cans cream of mushroom soup
2 (10 3/4 ounce) cans cream of chicken soup
2 cups water
2 cups long grain rice (Not minute rice)
1 cup 2% low-fat milk
1 (1 1/4 ounce) envelope dry onion soup mix
6 boneless skinless chicken breasts

Steps:

  • Cut off fat and rinse off chicken pieces.
  • Mix rice, water, cans of soup and milk together in a baking pan.
  • Place the chicken on top of rice mixture.
  • Sprinkle the dry onion soup mix on top of the chicken, or just use salt and pepper as desired.
  • Cover with foil and bake at 350 degrees for one hour.
  • Remove foil for the last 10 minutes.

Nutrition Facts : Calories 570, Fat 14.8, SaturatedFat 4.1, Cholesterol 80.1, Sodium 1893.6, Carbohydrate 68.9, Fiber 1.2, Sugar 5.3, Protein 37.5

EASY TEX-MEX CHICKEN AND RICE



Easy Tex-Mex Chicken and Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving

Steps:

  • In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
  • Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
  • Sprinkle over the cilantro and serve.

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