Chicken And Rice Casserole Foil Packs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE



Easy and Delicious Chicken and Rice Casserole image

This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!

Provided by J. Saunders

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 5

Number Of Ingredients 5

1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 ⅞ cups water
1 (1 ounce) package dry onion soup mix
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
  • Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g

CHICKEN AND RICE CASSEROLE



Chicken and Rice Casserole image

This old-fashioned Chicken and Rice Casserole comes together in just 10 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 40m

Number Of Ingredients 10

3 cups cooked, diced chicken
3 cups cooked rice
¾ cup mayonnaise
1 (10.5 oz) can condensed cream of chicken soup, NOT diluted (or use cream of mushroom or cream of celery soup)
1 cup chicken broth
1 small onion, diced
1 cup diced celery
½ cup slivered or sliced almonds
1 sleeve Ritz crackers, coarsely crushed (about 30 crackers or 1 ½ cups crumbs)
4 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery and almonds. Transfer to the prepared baking dish.
  • In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
  • Bake, uncovered, for 25-30 minutes (or until hot, bubbly, and golden brown on top).

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 366.6 kcal, Carbohydrate 31.6 g, Protein 16.5 g, Fat 19.7 g, SaturatedFat 5.7 g, Cholesterol 54.6 mg, Sodium 657.3 mg, Fiber 2 g, Sugar 2.1 g, UnsaturatedFat 9.7 g

NO PEEK CHICKEN AND RICE CASSEROLE



No Peek Chicken and Rice Casserole image

No Peek Chicken and Rice Casserole is full of comfort and tender, fall apart chicken overtopping a flavorful rice that makes this meal a family favorite! Baking to perfection with the warm, steam cooking the chicken and rice to perfection.

Provided by Alyssa Rivers

Categories     Main Course

Time 1h20m

Number Of Ingredients 7

2 cups long grain rice
1 10 ounce can cream of mushroom soup
1 10 ounce can cream of chicken soup
1 14 ounce can chicken broth
4 boneless chicken breasts
salt and pepper
1 package onion soup mix

Steps:

  • Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. In a medium sized bowl add the rice, cream of mushroom, cream of chicken, and chicken broth and mix. Pour into the baking pan.
  • Place the chicken on top of the rice mixture and salt and pepper. Sprinkle the onion soup on top. Cover with aluminum foil and bake for 1 hour and 15 minutes or until the chicken is cooked throughout and no longer pink. No Peeking!

Nutrition Facts : Carbohydrate 56 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 769 mg, Fiber 1 g, Sugar 1 g, Calories 254 kcal, ServingSize 1 serving

HEALTHY GRILLED CHICKEN-AND-RICE FOIL PACKS



Healthy Grilled Chicken-and-Rice Foil Packs image

If you're looking to grill something besides burgers and dogs on your next campout, this low-fat chicken dinner will do the trick. Be sure to use converted rice instead of regular for this recipe (each grain contains tiny pinholes so it cooks faster than conventional rice). If you're in the wilderness, wash out your pie dish after dinner and use it to pan for gold.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 boneless, skinless chicken thighs, cut into 1/2-inch chunks
One 15-ounce can black beans, drained and rinsed
1 cup converted rice
1 cup salsa
2 tablespoons pickled jalapeno slices, finely chopped
1 tablespoon tomato paste
1 teaspoon chili powder
1/4 teaspoon turmeric
Kosher salt
2 cups low-sodium chicken broth
2 scallions, thinly sliced

Steps:

  • Prepare a grill for medium heat.
  • Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
  • Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.
  • Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.

Nutrition Facts : Calories 370 calorie, Fat 3.5 grams, SaturatedFat 1 grams, Cholesterol 55 milligrams, Sodium 970 milligrams, Carbohydrate 58 grams, Fiber 4 grams, Protein 25 grams, Sugar 11 grams

SOUTHWESTERN CHICKEN & RICE FOIL PACKETS



Southwestern Chicken & Rice Foil Packets image

Provided by Layla

Time 40m

Number Of Ingredients 11

3 4 oz chicken breasts, boneless skinless
1 cup quick brown rice (or white)
1 cup water
2 tablespoons taco seasoning (1 packet, see note below)
1/3 cup salsa
1/2 cup mozzarella or cheddar cheese
1 cup bell pepper (sliced into thin strips)
1/4 cup onion (sliced into thin strips)
1/2 cup black beans
1 tablespoon olive oil
1 lime cut into wedges (optional)

Steps:

  • Pre-heat oven to 400F. Line a baking sheet with 3 sheets of foil (about 6-8 inches) and set aside.
  • Combine the brown rice, water and 2 tablespoons taco seasoning in a medium bowl and soak for 5 minutes. DIvide rice (and it's water) into 3 sheets of foil.
  • Pound chicken with a meat tenderizer or a rolling-pin until they are even. Seasoning each chicken breast generously with the reaming taco seasoning. Place the chicken on the rice. Top each chicken with a few tablespoons of salsa and a sprinkle of cheese. Add the veggies and beans on the sides of the chicken. Drizzle each packet with olive oil and fold the sides of the foil over the chicken, covering completely; seal the packets closed.
  • Bake for 30-35 minutes, or until chicken's internal temperature reaches 165F. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes. Squeeze fresh lime juice on each packet, garnish with cilantro and sour-cream if desired and serve.

VEGGIE CHICKEN PACKET



Veggie Chicken Packet image

Cooking doesn't get much easier than this tasty recipe submitted by Teresa Stough of Augusta, Georgia. An aluminum foil "boat" holds a chicken breast, rice, veggies and seasonings for baking. There's little cleanup and no leftovers.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 1 serving.

Number Of Ingredients 9

2 tablespoons uncooked instant rice
1 bone-in chicken breast half
1/4 cup sliced carrot
2 onion slices, separated into rings
1/4 cup julienned green and sweet red pepper
1 tablespoon water
1 tablespoon Worcestershire sauce
2 to 3 teaspoons soy sauce
1 tablespoon butter

Steps:

  • Place rice in the center of a piece of heavy-duty foil (about 14 in. square); top with chicken and vegetables. Combine the water, Worcestershire sauce and soy sauce; pour over vegetables. Dot with butter. Fold foil around the chicken and vegetables and seal tightly., Place in a baking pan. Bake at 350° for 65-75 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 453 calories, Fat 22g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1002mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.

HONEY-SRIRACHA CHICKEN FOIL PACKS



Honey-Sriracha Chicken Foil Packs image

This quick and easy sweet-spicy chicken will 'WOW' at your next dinner party!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

1/2 cup uncooked instant brown rice
1/2 cup water
1 box (7 oz) healthy weight frozen vegetables (sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce), thawed
4 boneless skinless chicken breasts (from 20-oz package)
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon Sriracha sauce
1 tablespoon chopped fresh cilantro

Steps:

  • Heat oven to 350°F. In small bowl, mix rice and water. Soak 5 minutes; drain. Stir in thawed vegetables.
  • Cut 4 (10x12-inch) sheets of heavy-duty foil. Spray center of one side of each with cooking spray. Spoon one-fourth of the rice mixture on center of each sheet. Top each with 1 chicken breast.
  • In small bowl, mix honey, lime juice and Sriracha sauce. Spoon evenly over chicken.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.
  • Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 326.2, Carbohydrate 34.2 g, Cholesterol 103.5 mg, Fat 1/2, Fiber 2.9 g, Protein 35.4 g, SaturatedFat 1.0 g, ServingSize 1 Serving, Sodium 185.3 mg, Sugar 8.8 g, TransFat 0 g

CHICKEN AND RICE CASSEROLE FOIL PACKS



Chicken and Rice Casserole Foil Packs image

We took our favorite casserole and turned it into a light and easy foil pack dinner, filled with classic flavors and fresh vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

1 can (10 1/2 oz) condensed cream of chicken soup
1 1/2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
3 teaspoons Montreal chicken seasoning
2 cups uncooked instant white rice
1/2 cup shredded carrot
1 cup halved, seeded and sliced mini sweet peppers
4 boneless skinless chicken breasts (6 oz each)
4 slices cooked bacon, coarsely chopped
2 green onions, sliced

Steps:

  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken broth and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers.
  • Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast; evenly top with bacon.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.

Nutrition Facts : Calories 540, Carbohydrate 55 g, Cholesterol 120 mg, Fat 2, Fiber 2 g, Protein 47 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g, TransFat 0 g

SUNDAY CHICKEN RICE BAKE



Sunday Chicken Rice Bake image

Make and share this Sunday Chicken Rice Bake recipe from Food.com.

Provided by LexingtonMom

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 3/4 ounce) can cream of mushroom soup
1 cup milk
1 (7/8 ounce) envelope dry onion soup mix
1 (4 ounce) can mushroom pieces
1 cup rice
1 (10 ounce) bag frozen peas and carrots
2 1/2-3 lbs chicken, cut up
paprika

Steps:

  • Stir together cream of mushroom soup, milk, dry soup mix, and undrained mushrooms.
  • Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture.
  • Turn rice mixture into a 13x9 baking dish. Arrange chicken pieces atop.
  • Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika.
  • Cover tightly with foil. Bake at 375 degrees until rice is tender, about 1-1/4 to 1-1/2 hours.

Nutrition Facts : Calories 712.8, Fat 33.7, SaturatedFat 10.1, Cholesterol 138.2, Sodium 1195.6, Carbohydrate 59.2, Fiber 3.8, Sugar 2.8, Protein 42.3

BETTY GIVAN'S PARMESAN CHICKEN CASSEROLE WITH WILD RICE



Betty Givan's Parmesan Chicken Casserole With Wild Rice image

Betty Given demonstrates recipes on YouTube. When she demonstrated this recipe she praised it so highly, I had to copy it down. She calls this her go-to recipe and she uses it whenever she takes a meal to a neighbor for whatever reason.

Provided by Lorraine of AZ

Categories     Chicken Breast

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs uncooked chicken breasts
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can condensed cream of chicken soup
2 cups milk
1/4 lb butter (1 stick, cut into chunks)
1 (6 ounce) box uncle ben's long grain and wild rice blend (fast cooking recipe)
grated parmesan cheese, to taste
cooking spray, if desired

Steps:

  • Preheat oven to 350 degrees F.
  • Mix the three cans of soup with 2 cups of milk and the stick of butter in a saucepan. Place the saucepan over low heat as you work on the chicken, being sure to stir the soup mixture occasionally.
  • Remove any extra fat, skin, and gristle from the chicken and discard it. Cut the uncooked chicken breast meat into bite-sized chunks (or cubes).
  • When the soup mixture is hot and smooth, start assembling your casserole. Use a large oven proof (pyrex) casserole dish, about 14" x 10" x2". If you don't have a dish this large, make two small casseroles and cook for a shorter time. Spray baking dish with cooking spray, if desired. This is not a necessary step, however, though it might make serving a little easier.
  • Pour 1/2 of soup mixture into bottom of baking dish. Lightly and evenly sprinkle the long grain and wild rice over the top of the soup mixture. Reserve the seasoning pack for another use. Next, place the chunks of uncooked chicken evenly over the top of the rice. Now pour the remaining soup mixture over the top of the chicken chunks. Finish off the casserole by generously sprinkling the top with grated Parmesan cheese. You may grate fresh Parmesan cheese or use Kraft's. It is important that you sprinkle plenty of the Parmesan cheese. Betty uses 1/2 of the large Kraft can.
  • Cover the casserole with aluminum foil and bake in the preheated oven for about 1 hour. Remove the foil and brown the top for about 15 minutes. If you bake the casserole uncovered for 1 hour 15 minutes, it won't be quite as saucy. Serve while hot.

Nutrition Facts : Calories 573.4, Fat 40.5, SaturatedFat 17.7, Cholesterol 158.6, Sodium 1245.2, Carbohydrate 14.4, Fiber 0.3, Sugar 1.7, Protein 37.1

EASY BURRITO CASSEROLE



Easy Burrito Casserole image

Casseroles are comfort and this Burrito Casserole is no different. Make this baked version of your favorite chicken burrito for dinner this week and your family will love you for it!

Provided by Wanda Abraham

Categories     Entree     Dinner     Ingredient

Time 1h5m

Yield 6

Number Of Ingredients 22

1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon ground cumin
3/4 teaspoon salt, plus more to taste
1 pound boneless, skinless chicken breasts
2 tablespoons plus 1 teaspoon olive oil, divided
1 cup uncooked long-grain white rice
2 cups low-sodium chicken stock, plus more as needed
1/4 cup canned diced green chilis
1 tablespoon tomato paste
1 1/2 cups store-bought or homemade salsa verde
3 (10-inch) flour tortillas
1 (15-ounce) can pinto beans, rinsed and drained
2 cups shredded Colby jack cheese
Optional toppings
Sour cream
Chopped cilantro
Shredded lettuce
Diced avocados
Chopped tomatoes

Steps:

  • Preheat the oven to 350°F.

Nutrition Facts : Calories 743 kcal, Carbohydrate 76 g, Cholesterol 99 mg, Fiber 8 g, Protein 47 g, SaturatedFat 11 g, Sodium 1742 mg, Sugar 4 g, Fat 27 g, UnsaturatedFat 0 g

CHICKEN AND CHORIZO RICE



Chicken and Chorizo Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 skinless, boneless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 1/2 cups sliced dried chorizo (about 7 ounces)
3 tablespoons tomato paste
2 cups converted rice
3 tablespoons capers packed in brine
3 1/2 cups fat-free low-sodium chicken broth
1 cup frozen peas
Lemon wedges, for serving

Steps:

  • Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.

CHICKEN AND RICE CASSEROLE FOIL PACKS



Chicken and Rice Casserole Foil Packs image

We took our favorite casserole and turned it into a light and easy foil pack dinner, filled with classic flavors and fresh vegetables.

Provided by @MakeItYours

Number Of Ingredients 9

1 can (10 1/2 oz) condensed cream of chicken soup
1 1/2 cups Progresso™ unsalted chicken stock (from 32-oz carton)
3 teaspoons Montreal chicken seasoning
2 cups uncooked instant white rice
1/2 cup shredded carrot
1 cup halved, seeded and sliced mini sweet peppers
4 boneless skinless chicken breasts (6 oz each)
4 slices cooked bacon, coarsely chopped
2 green onions, sliced

Steps:

  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken stock and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers.
  • Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast; evenly top with bacon.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.

More about "chicken and rice casserole foil packs recipes"

BEST SALSA VERDE CHICKEN & RICE FOIL PACKS RECIPE - …
best-salsa-verde-chicken-rice-foil-packs image
2020-04-19 In a large bowl, combine salsa verde, cumin, chili powder, oregano, and garlic. Add chicken and toss until covered. Marinate for 20 minutes or up …
From delish.com
3/5 (1)
Total Time 50 mins
  • Heat grill (or grill pan). Cut 8 large sheets of foil, then double them up on top of one another to make 4 thick pieces.


FOIL PACK CHICKEN RICE AND BROCCOLI | GIMME DELICIOUS
foil-pack-chicken-rice-and-broccoli-gimme-delicious image
2018-02-18 This chicken, rice, and broccoli foil pack is a complete dinner that’s packed with protein and nutrition. For the greens, I used broccoli but …
From gimmedelicious.com
5/5 (13)
Estimated Reading Time 3 mins
Servings 4
Total Time 55 mins
  • Pre-heat oven to 400F. Line a baking sheet with 4 sheets of foil (about 6-8 inches) and set aside.
  • Combine the brown rice, and water in a medium bowl and soak for 5 minutes. DIvide rice (and it's water) into 4 sheets of foil.
  • Pound chicken breasts with a meat tenderizer or a rolling pin until they are even. Place the chicken breasts and broccoli florets on the rice. Seasoning each chicken breast generously with 1 teaspoon of chili powder, Italian seasoning, black pepper, and salt to taste. Drizzle each packet with olive oil and fold the sides of the foil over the chicken, covering completely; seal the packets closed.
  • Bake for 40-45 minutes, or until chicken's internal temperature reaches 165F. Remove from oven and carefully open up the foils. Serve immediately.


SALSA CHICKEN FOIL PACKS RECIPE - PILLSBURY.COM
salsa-chicken-foil-packs-recipe-pillsburycom image
2017-05-11 Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 11 minutes longer or until juice of …
From pillsbury.com
  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • In medium bowl, mix chicken broth and instant rice; stir and let stand about 20 minutes or until most of liquid is absorbed. Stir in corn, bell pepper, melted butter and oregano.
  • Divide rice mixture evenly among foil pieces (about 1 1/4 cups on each piece). Place chicken breast on rice. Sprinkle salt and pepper evenly over chicken. Top each chicken breast with 1/4 cup salsa.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.


CHICKEN AND RICE CASSEROLE RECIPES | ALLRECIPES
chicken-and-rice-casserole-recipes-allrecipes image
Salsa Chicken Rice Casserole. Rating: 4.36 stars. 1690. Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite …
From allrecipes.com


9 RECIPES FOR CHICKEN FOIL PACKETS | TASTE OF HOME
9-recipes-for-chicken-foil-packets-taste-of-home image
2019-09-12 Foil Pack Italian Chicken and Veggies. This recipe from Chelsea’s Messy Apron is full of tender chicken, fresh vegetables and big Italian flavors. Just toss in the ingredients and pop on the grill. Top with Parmesan cheese to …
From tasteofhome.com


SOUTHWESTERN CHICKEN AND RICE FOIL PACKETS | 12 TOMATOES
2020-10-13 Place chicken on top of rice. Top each chicken breast with a bit of salsa, and shredded cheese. Add bell pepper and onions to one side of chicken and beans to the other. …
From 12tomatoes.com
3.9/5 (13)
Category Dinner
Servings 4
Estimated Reading Time 3 mins
  • In a medium bowl, stir together the rice, water, and 2 tablespoons of taco seasoning and let rest 5 minutes. Spoon rice (and water) evenly onto the 4 sheets of foil.
  • Pound out chicken so breasts are even and season liberally with remaining taco seasoning and salt and pepper. Place chicken on top of rice.
  • Top each chicken breast with a bit of salsa, and shredded cheese. Add bell pepper and onions to one side of chicken and beans to the other.


CHICKEN AND RICE CASSEROLE RECIPE - PILLSBURY.COM
2019-06-12 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Evenly spread rice in bottom of dish. Sprinkle half of contents of seasoning mix packet over …
From pillsbury.com
4/5 (36)
Category Entree
Servings 4
Total Time 1 hr 10 mins
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Evenly spread rice in bottom of dish. Sprinkle half of contents of seasoning mix packet over rice.
  • Arrange chicken over rice. Sprinkle remaining seasoning mix over chicken. Pour soup and water over chicken and rice. Cover tightly with foil.
  • Bake 1 hour or until juice of chicken is clear when center of thickest part is cut (180°F) and rice is tender. Sprinkle with parsley.


CHICKEN AND RICE CASSEROLE {WITH MUSHROOM SOUP} - THE ...
2021-09-24 Sauté mushrooms, onion and celery in butter. Stir in chicken, rice, cream of mushroom soup, sour cream and herbs. Transfer the filling to a greased 9 x 13-inch baking dish. Stir together the topping and sprinkle over the casserole. Cover the dish and bake in a 350°F oven for 20 minutes. Remove the cover and continue baking until the top is ...
From theseasonedmom.com
Cuisine American
Total Time 55 mins
Category Dinner
Calories 521 per serving


CHICKEN BACON RANCH CASSEROLE RECIPE (WITH RICE) | KITCHN
2021-12-13 Season the chicken all over with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the chicken, half of the crumbled bacon, and half of the cheese to the baking dish, and stir to combine. Pour in the sauce and stir to coat. Spread into an even layer. Cover the baking dish tightly with aluminum foil.
From thekitchn.com


10 BEST CHICKEN INSTANT RICE CASSEROLE RECIPES | YUMMLY
The Best Chicken Instant Rice Casserole Recipes on Yummly | Chicken Florentine Rice Casserole, Taco Rice Casserole, Chicken And Rice Casserole
From yummly.com


MEXICAN CASSEROLE USING TORTILLAS CHICKEN RECIPES
More about "mexican tortilla chicken casserole recipes" MEXICAN TORTILLA CASSEROLE RECIPE - FOOD.COM. From food.com 2014-10-29 · Brown ground beef and onion and then drain the grease. Add taco seasonings and cook according to package directions. Heat refried beans to … 5/5 (6) Total Time 1 hr 15 mins. Category Meat. Calories 1417 per serving ...
From find-best-recipes.info


10 BEST CHICKEN POTATO RICE CASSEROLE RECIPES | YUMMLY
chicken, chicken broth, dried oregano, garlic, egg whites, chicken pieces and 12 more Chicken Florentine Rice Casserole Knorr shredded cheddar cheese, water, Knorr® Vegetable recipe mix, rotisserie chicken and 5 more
From yummly.com


THE TOP 24 IDEAS ABOUT CHICKEN WITH RICE CASSEROLE – BEST ...
2021-05-26 This Cheesy Ground Beef as well as Rice Casserole does not require to be covered with aluminum foil to bake. I actually like the top and sides to get a really mild quality as it adds so much taste as well as appearance to this burger and rice casserole. 13. Hash Brown Breakfast Casserole with Bacon and Sausage. Best Chicken With Rice Casserole from …
From reticenciando.com


CHICKEN BREAST RICE MUSHROOM RECIPES - ALL INFORMATION ...
Mushroom Soup Chicken & Rice Casserole - The Kitchen Magpie great www.thekitchenmagpie.com. Cover with foil and cook for 55-75 minutes until the rice is tender and the chicken has reached a temperature of 165°F for the breast pieces or 185°F for legs and thighs. Depending on the type of rice you are using, the time can take longer. Remove from …
From therecipes.info


Related Search