Old Orchard Chicken And Rice Recipes

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MAMAW'S CHICKEN AND RICE CASSEROLE



Mamaw's Chicken and Rice Casserole image

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

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

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

OLD-FASHIONED CHICKEN AND RICE (OAMC)



Old-Fashioned Chicken and Rice (Oamc) image

This is from the Cook for a Day, Eat for a Month Cookbook. It was easy to make, and it's simple flavor makes it yummy for the whole family.

Provided by kfoisy

Categories     One Dish Meal

Time 35m

Yield 1 9X13 pan, 6 serving(s)

Number Of Ingredients 9

2 1/2 cups chicken broth
1 1/2 lbs chicken, skinless, boneless breasts, cut into 1-inch pieces
1 1/2 cups long-grain rice, uncooked
1 cup chopped onion
1/4 cup minced parsley, fresh
6 garlic cloves, minced
1 small red bell pepper, sliced into thin strips
1 (6 ounce) jar sliced mushrooms (with liquid)
1 teaspoon poultry seasoning

Steps:

  • In large Dutch oven, bring broth to a boil. Add remaining ingredients. Mix well and return to boil. Reduce heat to medium; cover tightly and cook 20 minutes or until chicken is no longer pink and rice is tender.
  • To Freeze: Place in labeled freezer bags; freeze.
  • To Serve: Place into large skillet; heat over med heat until heated through. Serve.

Nutrition Facts : Calories 359.9, Fat 11.5, SaturatedFat 3.3, Cholesterol 51.8, Sodium 373.1, Carbohydrate 43, Fiber 1.7, Sugar 2.5, Protein 19.7

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