Nicks Famous Fluffy Rice And Chicken Casserole Recipes
NICK'S FAMOUS FLUFFY RICE AND CHICKEN CASSEROLE
It was my fault for not taking the package of chicken out of the freezer in the morning before I went to work and THEN at 4:30 actually thinking, "this will get done in time for supper." Still, dinner would've turned out well (delicious, even) if only a certain "someone" (who shall remain nameless, except for the recipe title!) could've waited another half-hour for the meat to cook through and the rice to get fluffy. :rofl: Instead, that long-ago dinner was a concoction of bloody-bone chicken and molar-tingling crunchy-hard rice in a soupy mess. Now...if THIS description doesn't inspire you, I don't know WHAT will!? .......Honestly, this is a very wonderful comfort food recipe.....just don't start with completely frozen chicken and think that it will be done in the one-hour baking!
Provided by Debber
Categories One Dish Meal
Time 1h30m
Yield 1 13x9 pan, 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mix soup and milk, reserving one cup; pour remainder into UNgreased 13x9 cake or casserole pan.
- Add rice, mushrooms and minced onion to the soup-milk, mixing well.
- Lay chicken pieces over rice-soup-milk mixture, pour reserved milk over the top of the chicken.
- Cover with foil, sealing edges TIGHTLY.
- Bake for one hour; uncover and bake until golden & bubbly (about 15-20 more minutes).
Nutrition Facts : Calories 287.3, Fat 4.8, SaturatedFat 2.2, Cholesterol 11.4, Sodium 45.3, Carbohydrate 52.7, Fiber 2.4, Sugar 1.1, Protein 8.2
EASY FLUFFY RICE AND CHICKEN CASSEROLE
I've been making this recipe for years, and decided to post it here for safe keeping, because the recipe card is getting very tattered. It's one of a series of recipe cards I would get in the mail from General Mills, many years ago. I usually used chicken thighs ( I prefer the dark meat) but would have to extend the cooking time by about 15 minutes or so. My family loved it and I still make it on occassion.
Provided by arroz241_11561377
Categories Poultry
Time 1h30m
Yield 4-6 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Mix soup and milk together, reserve 1/2 cup of the mixture.
- Mix together, remaining soup, the rice,mushrooms (with their liquid) and 1/2 the onion soup mix.
- Pour mixture into ungreased 11x7" baking dish.
- Place chicken breasts on top.
- Pour reserved soup mixture over chicken and sprinkle with the rest of the dry onion soup mix.
- Cover with aluminum foil and bake for 1 hour, uncover, and bake for additional 15 minutes.
FLUFFY RICE AND CHICKEN
This is a dish that has a nice strong and intense flavor. It's easy to prepare. Just serve a side vegetable with it and dinner is done. Hope you enjoy!
Provided by teresas
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees.
- Mix mushroom soup and milk; reserve 1/2 cup of mixture.
- Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix.
- Pour into ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches.
- Place chicken breasts on top.
- Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix.
- Cover with aluminum foil; bake 1 hour.
- Uncover; bake 15 minutes longer.
MAMAW'S CHICKEN AND RICE CASSEROLE
I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Provided by katiefbenham
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g
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