Old Fashioned Chicken And Rice Oamc Recipes

OLD SCHOOL CHICKEN AND RICE CASSEROLE

Steps:

• Move oven rack to the middle position and preheat oven to 350 degrees F.
• Lightly spray a 13x9 baking dish with nonstick cooking spray.
• In a medium pan over medium heat, melt butter.
• Add diced onions and celery and cook until soft, about 4-5 minutes. Remove from heat.
• In a large bowl combine rice, broth, and soup.
• Add cooked onions and celery.
• Pour the mixture into the prepared baking dish.
• Lay the chicken breaste on top of rice mixture.
• Bake for 45-60 minutes or until rice is tender and chicken is cooked through.
• Serve immediately

OLD-FASHIONED CHICKEN AND RICE SOUP

Steps:

• In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
• Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
• Sprinkle with flour. Cook 3 to 4 min, browning lightly.
• Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
• Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
• Variation.
• For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
• If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.

MAMAW'S CHICKEN AND RICE CASSEROLE

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.