Bakedchickenandricedelight Recipes

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BAKED CHICKEN AND RICE DELIGHT



Baked Chicken and Rice Delight image

This is an old old old recipe. I make it when I'm home on rainy Saturday afternoons, and then heat it up for work lunches. Comfort food without the cream of mushroom soup!

Provided by AlaskaStephanie

Categories     Chicken

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 -5 cups cooked chicken (or turkey)
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1 1/2 teaspoons dried rosemary
1 cup raw rice
2 -3 cups chicken broth
3 tablespoons butter
1 onion
1 cup evaporated milk

Steps:

  • Place meat in a greased casserole dish (approximately 9 x 13 inches).
  • Sprinkle with salt and herbs (I never measure; I just sprinkle from the jar).
  • Saute onions in butter until clear.
  • Arrange onion over chicken.
  • Sprinkle rice evenly over the top and add chicken broth to cover.
  • Cover pan tightly with aluminum foil and bake at 350 degrees for one and a half hours.
  • Add evaporated milk. Cover again and bake another thirty minutes. Don't stir.

Nutrition Facts : Calories 598.3, Fat 23.7, SaturatedFat 11.2, Cholesterol 146.2, Sodium 764.4, Carbohydrate 47.7, Fiber 1.9, Sugar 1.5, Protein 45.3

CHICKEN BURRITOS



Chicken Burritos image

This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. -Sonya Nightingale, Burley, Idaho.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 17

6 tablespoons butter
1 large onion, chopped
1/4 cup chopped green pepper
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons chopped jalapeno pepper, optional
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 flour tortillas (6 inches), warmed
6 cups shredded Colby-Monterey Jack cheese
Salsa, optional

Steps:

  • Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

Nutrition Facts : Calories 760 calories, Fat 44g fat (23g saturated fat), Cholesterol 177mg cholesterol, Sodium 1608mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.

BAKED CHICKEN AND RICE



Baked Chicken and Rice image

My family loves this recipe I got from my Mom when I got married. It's one of my favorites. I usually double or triple the rice part of this recipe my kids love it and there's not enough of it if I don't. Hope you love it as much as we do!

Provided by DeeMiddleton

Categories     Chicken Breast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 -6 chicken breasts
1/4 cup vegetable oil (approximately)
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 teaspoon garlic salt
2 chicken bouillon cubes
1 3/4 cups water
1/3 cup chopped onion
1 teaspoon parsley flakes
1/2 bay leaf
2/3 teaspoon salt
10 drops food coloring (for appearence only)
3/4 cup long grain rice

Steps:

  • Place chicken breast, skinned and rinsed and patted dry into 13x9 pan.
  • Brush tops and bottoms of chicken well with vegetable oil and place chicken meaty side up in pan. Discard remaining oil.
  • Sprinkle with 3/4 tsp salt, 1/3 tsp garlic salt and 1/4 tsp pepper.
  • Bake uncovered at 350 degrees for 30 minutes.
  • In a sauce pan combine 1 3/4 cup water, 2 chicken bouilion cubes, 1/3 cup chopped onion, 1 tsp parsley flakes, 1/2 bay leaf, 2/3 tsp salt and 10 drops yellow food coloring.
  • Bring just to a boil.
  • Remove chicken from pan, dump sauce pan ingredients into pan with chicken drippings. Sprinkle 3/4 cup long grain rice evely over broth mixture.
  • Place chicken on top of rice with meaty side down this time and cover tightly with foil.
  • Bake at 350 for 40 minutes. Remove bay leaf and discard. Enjoy!

Nutrition Facts : Calories 503, Fat 27.3, SaturatedFat 5.7, Cholesterol 92.8, Sodium 919.6, Carbohydrate 29.2, Fiber 0.8, Sugar 0.6, Protein 33

SIMPLE BAKED CHICKEN BREASTS



Simple Baked Chicken Breasts image

Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.

Provided by Always Cooking Up Something

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
1 tablespoon water, or as needed

Steps:

  • Preheat convection oven to 400 degrees F (200 degrees C).
  • Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
  • Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg

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