Interchangeable Chicken Rice Casserole Recipes

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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

CHICKEN AND RICE CASSEROLE



Chicken and Rice Casserole image

Everyone loves this dish-I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. -Myrtle Matthews, Marietta, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

4 cups cooked white rice or a combination of wild and white rice
4 cups diced cooked chicken
1/2 cup slivered almonds
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
3/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt
2 cups crushed potato chips
Paprika

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.

Nutrition Facts : Calories 439 calories, Fat 26g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 804mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

Looking for a chicken and rice casserole everyone will love? Count on this easy chicken recipe to do the trick! Because it's rich and creamy, this casserole recipe will please most picky eaters. Our chicken and wild rice casserole is ready for the oven in just 30 minutes, so it will make the cook happy, too.

Provided by BHG Test Kitchen

Time 1h5m

Number Of Ingredients 10

1 6 ounce package long grain and wild rice mix
1 medium onion, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
2 tablespoon butter
1 10.5-10.75 ounce can condensed chicken with white and wild rice soup or cream of chicken soup
0.5 cup sour cream
0.333 cup dry white wine or chicken broth
2 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 cup shredded cooked chicken or turkey
0.333 cup finely shredded Parmesan cheese

Steps:

  • Prepare rice mix according to package directions.
  • Meanwhile, preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.
  • Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.

Nutrition Facts : Calories 468 kcal, Carbohydrate 43 g, Cholesterol 98 mg, Protein 29 g, SaturatedFat 9 g, Sodium 1339 mg, Sugar 3 g, Fat 19 g, UnsaturatedFat 7 g

CHICKEN RICE CASSEROLE



Chicken Rice Casserole image

Our easy one-dish meal recipe for chicken rice casserole uses only seven ingredients and turns plain drumsticks into a delicious dinner.

Provided by Linda Larsen

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 14

2 1/2 pounds chicken drumsticks or thighs
1/3 cup flour
Salt and pepper (to taste)
3 tablespoons olive oil
1-1/2 cups uncooked long-grain rice
1 onion (minced)
2 cloves garlic (minced)
2 cups carrots (sliced)
3 stalks celery (cut into chunks)
1 red bell pepper (chopped)
3 cups homemade or boxed chicken broth (heated to boiling)
3 tablespoons butter (melted)
2 bay leaves
1/2 cup grated Parmesan cheese

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F.
  • Combine the flour, salt, and pepper on a shallow plate and mix. Roll the drumsticks in the flour mixture to coat.
  • Heat the oil in a large skillet over medium heat and brown the drumsticks in several batches, turning each several times, about 5 to 6 minutes. The drumsticks will be ready to turn when they release easily from the skillet.
  • Meanwhile, place the rice, more salt and pepper, onion, and garlic in a 13 x 9-inch glass baking dish . Add the carrots, celery, red bell pepper, and hot chicken broth along with melted butter to the rice mixture in the dish and stir well. Make sure that the rice is completely covered with the liquid. Place the bay leaves on top of the rice mixture.
  • Arrange the browned chicken drumsticks on top of the rice mixture and sprinkle with the cheese.
  • Cover the baking dish and bake at 350 F for 45 minutes. Then uncover and bake for 15 to 20 minutes longer or until the chicken is thoroughly cooked to 165 F as measured with a meat thermometer, and the rice is tender.
  • Remove and discard the bay leaves. Serve the chicken with the rice mixture.
  • Enjoy!

Nutrition Facts : Calories 503 kcal, Carbohydrate 20 g, Cholesterol 200 mg, Fiber 2 g, Protein 38 g, SaturatedFat 10 g, Sodium 849 mg, Sugar 3 g, Fat 31 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

INTERCHANGEABLE CHICKEN & RICE CASSEROLE



Interchangeable Chicken & Rice Casserole image

This is such an easy recipe to prepare, and there are many variations (see directions). I hope you enjoy it as much as my family does.

Provided by Happy Hippie

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

10 3/4 ounces Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup long-grain white rice, uncooked
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups frozen mixed vegetables
4 boneless skinless chicken breast halves
1/2 cup cheddar cheese, shredded

Steps:

  • Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
  • Top with the chicken. Season the chicken as desired. Cover.
  • Bake at 375°F for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
  • Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining parmesan cheese.
  • Trim It Down: Use Campbell's 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
  • Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
  • Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
  • Let stand 10 minutes prior to serving.

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