One Pot Cheesy Chicken And Rice Casserole Recipes

ONE POT BROCCOLI, CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
• Turn stove DOWN to medium. Add flour and stir for 1 minute.
• Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
• Add broth, rice, thyme and a just pinch of salt and pepper.
• Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
• Remove lid - there should still be liquid on the surface. Working quickly, add broccoli, push down so it's partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
• Preheat grill/broiler. Remove lid and stir through half the cheese - don't worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
• Serve immediately, garnished with parsley if desired.

ONE POT CHICKEN DISH OVER CHEESY RICE

Steps:

• In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.
• Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.

ONE POT CHICKEN ENCHILADA RICE CASSEROLE

Steps:

• Heat olive oil over medium high heat in large skillet.
• Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
• Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
• Add bell peppers and cook for a further 2 minutes.
• Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
• Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
• Meanwhile, shred or roughly chop chicken.
• When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
• Serve, garnished with fresh cilantro/coriander if desired.

ONE-POT CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, thyme, and 1/2 teaspoon salt, and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Add rice and garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Add broth, milk, and remaining 1 1/2 teaspoons of salt. Season with pepper.
• Bring to a boil, stirring occasionally so that rice doesn't stick to the pot. Add chicken, stir to combine, and bring back to a boil. Reduce heat to medium-low, cover, and simmer until all liquid is absorbed and rice is tender, about 15 minutes. Add more water if the rice absorbs it all before becoming tender.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove pot from heat. Stir in peas and 1 cup Cheddar cheese. Taste and season with more salt to taste. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Place under the broiler and cook until cheese turns golden brown in spots, 3 to 5 minutes. Serve immediately.

CHEESY CHICKEN AND RICE RECIPE

Steps:

• Season the chicken liberally on both sides with salt and pepper.
• Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
• Remove the chicken and place on a foil tented plate to keep warm.
• Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.
• Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.
• Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165F.
• Serve and enjoy!

ONE POT CHEESY CHICKEN BROCCOLI RICE

Steps:

• In a 12-inch skillet pan (make sure it has a lid) over medium-high heat, add the olive oil, chicken, salt, and pepper.Cook 4-6 minutes, stirring frequently, until chicken is mostly non-pink in the middle. Chicken should be white on the outside. Drain the excess liquid and oil from the chicken.
• Add rice and chicken broth. Bring to a boil. Once boiling, cover with lid, and reduce heat to medium-low. Simmer for 15 minutes or until water is absorbed and rice is cooked.
• While rice and chicken is simmering, cook the microwaveable broccoli in the microwave following the instructions on package. Once done, chop up the broccoli into smaller pieces, if wanted.
• When rice is done cooking, add broccoli and 1 cup of the cheese into the skillet pan. Stir together. Top with the remaining 1 cup shredded cheese and cover with the lid. Let cook for about 2 more minutes or until cheese is melted.
• Serve immediately.

VELVEETA® ONE-POT CHEESY CHICKEN AND BROCCOLI RICE

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
• Stir in chicken broth; stir. Bring to boil.
• Add rice, VELVEETA and broccoli; stir. Cover. Remove from heat. Let stand 10 min.
• Stir until VELVEETA is completely melted and mixture is well blended.

ONE POT CHEESY CHICKEN BROCCOLI AND RICE CASSEROLE

Steps:

• Heat olive oil in a large skillet. Add chopped onion, garlic and cubed chicken. Cook on medium heat for a few minutes until chicken start to brown a bit. Season with salt and pepper to taste.
• Add rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed until rice is fully cooked, add more. Cook over medium heat until rice is fully cooked, should take about 10 minutes or so. Taste for seasoning and adjust as necessary.
• Add half the cheese and the broccoli florets and continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place skillet under broiler for a couple minutes, just until it melts and starts to brown a bit.