Chicken Rice Hot Dish Recipes

CHICKEN RICE HOT DISH

Steps:

• In a small saucepan, saute celery and onion in butter. Add broth, carrot, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Stir in chicken and parsley. Cover and simmer 5-10 minutes longer or until the rice and vegetable are tender.

CHICKEN RICE HOT DISH

Steps:

• Place chicken in 9x11 pan, then top with broth, rice and peas.
• Bake at 350°F for 2.5 hours or till chicken is done.

EASY CHICKEN AND WILD RICE HOT DISH

Steps:

• Empty contents of Rice a Roni box, 2 tblsps. butter, seasoning packet,.
• 1 2/3 cup water, bay leaf and chicken broth base into large frying pan. Bring to a boil, stir and cover. Turn heat to low. Cook 25 minutes.
• Remove bay leaf.
• Pour into large bowl and cover. Set aside.
• Preheat oven 375*.
• In frying pan, heat 2 tblsp. butter. Add chopped green onions, celery, salt and pepper. Saute until slightly golden.
• Stir in flour, evaporated milk, water. Wisk until mixed and creamy, about five minutes. Take off heat.
• Add sour cream, thyme, nutmeg. Mix.
• Add vegetable cream, chicken, half of the cheese to bowl.
• Coat 9 X 13 pan with remaining butter. Pour rice chicken cheese mix into.
• pan. Top with remaining cheese. Bake 25 minutes.
• Shake crackers in bag with olive oil.rack.
• Take out of oven, add crackers to the top. Bake 15 minutes until golden.
• Note: This dish can be baked without crackers. Then reheated with crackers on top, until hot and browned.

CHICKEN 'N' RICE HOT DISH

Steps:

• Combine rice and water; transfer to an 11x7-in. baking dish coated with cooking spray. Top with spinach. , In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, curry, salt, pepper and garlic powder until blended. Gradually whisk in broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; whisk in mayonnaise until blended. Pour half of the sauce over spinach. Top with chicken and remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until heated through and rice is tender.

CLASSIC CHICKEN AND WILD RICE HOTDISH

Steps:

• Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
• Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
• Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
• Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
• Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
• Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
• Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.