Bleu Baked Chicken And Rice Recipes

CHICKEN AND RICE CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350F (180C).
• Spray a 2-quart casserole dish with cooking spray and set aside.
• In a large bowl, combine first 7 ingredients.
• Place chicken mixture in prepared casserole dish and top with shredded cheese.
• Bake, uncovered, for 30 minutes (or until heated through and bubbly).

OVEN BAKED CHICKEN AND RICE

Steps:

• Preheat oven to 350°F/180°C.
• To a large mixing bowl, whisk the oil and seasonings, then add the chicken thighs and mix so that the chicken thighs are well coated. Marinate for 15-30 minutes if the time allows.
• To a baking dish, add onion, garlic, olive oil, butter, hot vegetable stock, hot water, rice, salt, and pepper. And give everything a quick mix.
• Place the chicken over the rice.
• Cover with foil and bake covered for 30 minutes.
• Uncover, spray the chicken with oil and bake for 30 more minutes. Broil for a few minutes to give the chicken golden and crisp edges and crust.
• Remove from the oven, and allow the chicken and rice to rest for 10 minutes. Fluff the rice (remove the chicken if needed then put it back in), garnish with fresh herbs and serve.

CHICKEN AND RICE CORDON BLEU

Steps:

• Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Mix rice, contents of seasoning packets and water in baking dish. Place ham over rice. Place chicken tenders over ham. Spoon pasta sauce over each chicken tender; sprinkle with paprika.
• Cover with aluminum foil and bake 40 minutes. Uncover and bake about 20 minutes longer or until rice is tender and chicken is no longer pink in center. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with parsley.

CHICKEN CORDON BLEU RICE CASSEROLE

Steps:

• Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
• In 10-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion; cook until tender and translucent, stirring occasionally. Add flour; stir to make a roux. Cook roux 1 to 2 minutes or until lightly golden. Gradually beat in broth with whisk, followed by milk, and simmer until slightly thickened into a gravy.
• In large bowl, mix chicken, gravy, ham, rice and 1 cup of the cheese. Spread evenly in baking dish.
• In another bowl, mix bread crumbs and butter to coat well. Add remaining 1/2 cup cheese. Top casserole with bread crumb mixture; bake about 20 minutes or until top is crisp and golden and casserole is bubbling.

CHICKEN CORDON BLEU AND RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. In baking dish, stir together carrots, butter and rice mix and water. Arrange chicken on rice mixture. Top each breast with ham.
• Cover tightly with foil; bake 55 to 60 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
• Place cheese on ham. Bake uncovered 3 to 4 minutes longer or until cheese is melted.

CHICKEN CORDON BLEU OVER RICE

Steps:

• Place ham and chicken in bottom for greased 3-quart casserole dish.
• Mix soup,sour cream and cheese and pour over meat.
• Bake at 350°F for 35-4o minutes.
• Remove from oven and top with bread crumbs.
• Bake another 5 minutes.
• Serve over cooked rice.