Chicken And Rice Casserole Ii Recipes

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE

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!

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat., Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.

CHICKEN AND RICE CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
• Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.

MAMAW'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

CHICKEN AND RICE DINNER

Steps:

• Preheat oven to 350°. Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat. , In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken. , Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.

CHICKEN AND RICE CASSEROLE

Steps:

• Coat the bottom of a large, heavy bottom saucepan with the vegetable oil.
• Add the onion, garlic, red pepper and zucchini to the pan.
• Cook over low heat, stirring occasionally, until the vegetables are very soft, about 5 minutes.
• Add the chicken and turn the heat up to medium high.
• Stir until the chicken is cooked lightly on all sides.
• Add the tomatoes, rice, chicken broth and salt.
• Bring the broth to a boil and then adjust the heat to maintain a slow simmer.
• Let the casserole simmer until the rice is tender, about 45 minutes.
• Stir in the pepper and the parsley and serve.

EASY CREAMY CHICKEN AND RICE CASSEROLE

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.

SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
• Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
• Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
• Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
• Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

CHICKEN AND RICE CASSEROLE

Steps:

• Warm up soups and milk slightly and pour over top of rice in a 9X13 pan.
• Lift up the rice slightly, don't stir.
• On top of the rice, lay out chicken pieces.
• Mix dry onion soup mix with sour cream and pour on top.
• Cover with foil and bake at 325 for 2 1/2 hours.

CHICKEN AND RICE CASSEROLE

Steps:

• 1 Preheat oven to 375°F Heat 2 Tbsp olive oil in a large sauté pan on high or medium high heat (hot enough to brown but not burn). Sprinkle a little salt on the bottom of the pan. Sprinkle salt and pepper all over the chicken pieces. Working in batches, brown the chicken pieces on 2 sides, about 1-2 minutes per batch. Add a little more salt (and more olive oil if needed) after every batch. This will help prevent sticking. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.
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• 2 In the same pan add 1 tablespoon olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow casserole dish (9x13x2).
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• 3 Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add oil or butter), allowing them to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
• 4 Deglaze the pan with 1/4 cup dry sherry or dry white wine. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, cream, sour cream, sherry mixture over the rice. Add the poultry and Italian seasonings (or fresh herbs) and paprika to the dish. Stir the rice, mushrooms, onion, herb mixture so that they are evenly distributed in the casserole dish.
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• 5 Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded together). Cover tightly with aluminum foil. Bake in 375°F oven for 45 minutes. Remove foil. If the casserole is too liquidy, let it cook several minutes more uncovered, until the excess liquid has evaporated away.
• Sprinkle with fresh parsley before serving.
• Serves 6 (with leftovers).