Easy Chicken Pilaf Casserole Recipes

CHICKEN & RICE PILAF CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Season the chicken pieces with salt and pepper.
• Heat a large skillet.
• When hot, add enough of the oil to cover the bottom of the pan.
• Heat the oil to almost smoking.
• Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
• As the chicken browns, transfer the finished pieces to 2 large baking pans.
• Drizzle liberally with lemon juice.
• If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
• Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
• Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
• Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
• Stir in the broth and water and bring to a boil.
• (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
• Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
• Remove from oven and let rest, still covered, at least 10 minutes before serving.

EASY CHICKEN PILAF CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart casserole dish.
• In a saucepan, melt butter; whisk in flour and fresh garlic (if using), and whisk for 1 minute.
• Gradually stir in half and half cream and chicken broth; bring to a light boil, and simmer for 2 minutes, until thickened; add in grated Parmesan cheese (you can use as much as you desire) salt and pepper.
• Fold in the cooked chicken, rice, mushrooms, peppers and parsley.
• transfer to a prepared casserole dish.
• Cover, and bake for 40-45 minutes, or until the rice is done, and the casserole is bubbly.
• Note: cooked brown rice is great also.

CHICKEN RICE PILAF

Steps:

• Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent.
• Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes, until the celery and carrots soften a bit.
• Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
• Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked.
• Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper.
• Serve warm sprinkled with Parmesan cheese if preferred.

CHICKEN & RICE PILAF CASSEROLE

Steps:

• Cook chicken breast in water until done.
• Set aside 2 cups of chicken broth for later.
• Cook rice pilaf according to directions on box.
• Cut chicken into bite size pieces.
• Mix chicken& rice pilaf in a 13x9 pan.
• Melt the margarine in medium size pan.
• Blend in the flour.
• Add the chicken broth& mix well.
• Add the half& half.
• Stir over medium heat until mixture thickens.
• Pour over casserole.
• Bake at 350 degrees for 20-30 minutes.