Chicken Rice Hot Dish Recipes

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CHICKEN RICE HOT DISH



Chicken Rice Hot Dish image

"My mother used to make this comforting main dish to serve to a group," recalls Laurie Hobart of Wisconsin Rapids, Wisconsin. "When she became widowed, she converted the recipe to serve just herself. I often fix this simple stovetop supper when I'm eating alone."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 1 serving.

Number Of Ingredients 10

1/4 cup thinly sliced celery
3 tablespoons chopped onion
2 tablespoons butter
1 cup chicken broth
1 medium carrot, halved and thinly sliced
1/3 cup uncooked long grain rice
1/4 teaspoon salt
Dash pepper
1/2 cup cubed cooked chicken
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 618 calories, Fat 29g fat (16g saturated fat), Cholesterol 124mg cholesterol, Sodium 1865mg sodium, Carbohydrate 60g carbohydrate (8g sugars, Fiber 4g fiber), Protein 28g protein.

CHICKEN RICE HOT DISH



Chicken Rice Hot Dish image

Make and share this Chicken Rice Hot Dish recipe from Food.com.

Provided by chelele

Categories     One Dish Meal

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 4

6 boneless skinless chicken breasts
3 cups uncooked rice
1 lb frozen peas
2 cups chicken broth

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.

Nutrition Facts : Calories 551.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 416.8, Carbohydrate 88, Fiber 4.5, Sugar 4.3, Protein 39.2

EASY CHICKEN AND WILD RICE HOT DISH



Easy Chicken and Wild Rice Hot Dish image

The original recipe was prepared by Amy Thielen, in the October issue of Food Network magazine. I have substituted some ingredients due to unavailability and high cost. Green onions for leeks, evaporated milk and water for whole milk, sour cream for fresh cream and Rice a Roni Long Grain & Wild Rice for natural wild rice. This substitution saves time.

Provided by Montana Heart Song

Categories     One Dish Meal

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 (4 1/3 ounce) package rice a roni long grain and wild rice blend
6 tablespoons butter or 6 tablespoons margarine
1 2/3 cups water
1 bay leaf
2 teaspoons chicken base
4 green onions, chopped including tops
3 stalks celery, chopped
1/4 teaspoon black pepper
1/4 teaspoon salt
3 tablespoons flour
3/4 cup evaporated milk
3/4 cup water
1 cup sour cream
1/2 teaspoon ground thyme
1/4 teaspoon ground nutmeg
2 cups chopped cooked chicken
1 1/2 cups shredded cheddar cheese
2 cups coarsely broken Ritz crackers
2 tablespoons olive oil

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.

Nutrition Facts : Calories 568.3, Fat 43.1, SaturatedFat 21.7, Cholesterol 124.3, Sodium 674.2, Carbohydrate 21.7, Fiber 1.2, Sugar 3.8, Protein 23.9

CHICKEN 'N' RICE HOT DISH



Chicken 'n' Rice Hot Dish image

"This is one of those lovely, simple dishes that needs only a salad and some bread to make a complete meal," says Faye Labatt of Minneapolis, Minnesota. "It gets rave reviews whenever I serve it."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup uncooked instant brown rice
1/4 cup boiling water
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon butter
3 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon salt
Dash pepper
Dash garlic powder
3/4 cup reduced-sodium chicken broth
3/4 cup fat-free milk
1/4 cup reduced-fat mayonnaise
3 cups cubed cooked chicken breast
1/3 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 325 calories, Fat 13g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 659mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

CLASSIC CHICKEN AND WILD RICE HOTDISH



Classic Chicken and Wild Rice Hotdish image

Provided by Amy Thielen

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 cup natural wild rice
Fine sea salt
1 bay leaf
6 tablespoons salted butter, plus more for the baking dish
2 leeks, white and light green parts, diced
3 stalks celery, diced
Freshly ground black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole milk
2/3 cup heavy cream
3/4 cup low-sodium chicken stock
3/4 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1/4 teaspoon grated nutmeg
2 cups roughly chopped cooked chicken
4 ounces aged Gouda or aged cheddar cheese, grated (about 1 1/2 cups)
2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)
2 tablespoons extra-virgin olive oil

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.

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