EASY CHEESY CHICKEN AND RICE
Delicious for the whole family!
Provided by KVines3
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
- Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.
Nutrition Facts : Calories 793.5 calories, Carbohydrate 89.9 g, Cholesterol 123.6 mg, Fat 26.3 g, Fiber 1.8 g, Protein 45.7 g, SaturatedFat 12.3 g, Sodium 2217.6 mg, Sugar 1.5 g
CHICKEN AND WILD RICE CASSEROLE
Chicken & wild rice casserole is a creamy & cheesy casserole that everyone loves.
Provided by Holly Nilsson
Categories Casserole Chicken Dinner Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Line a 9x13 qt baking dish with Reynolds Wrap® Heavy Duty Foil.
- Cook onion and mushrooms in a saucepan over medium heat until slightly softened.
- Add rice to the saucepan along with the water required on the package and cook according to package directions.
- While the rice is cooking, toss chicken with basil, thyme, and salt & pepper to taste. Brown chicken over medium heat in a skillet until all sides are browned and chicken is almost cooked through.
- Combine the cooked rice and browned chicken with mushroom soup, sour cream, chicken broth, and ½ cup of cheddar cheese. Toss well to combine.
- Spread into the prepared pan and cover with Reynolds Wrap® Heavy Duty Foil. Bake 20 minutes.
- Remove foil and top with remaining ½ cup cheese. Bake an additional 5-7 minutes or until bubbly and the cheese is melted.
- Rest 10 minutes before serving.
Nutrition Facts : Calories 299 kcal, Carbohydrate 8 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 90 mg, Sodium 496 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving
MUST LOVE CHEESE! CHICKEN & WILD RICE SOUP
This is one of the best tasting soups I ever had but it isn't for everyone. If you are one of those people who likes cheese on their cheese then this recipe is for you. ;)
Provided by FDADELKARIM
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tenderloins into bite size pieces then sprinkle with salt & pepper. Spray a large pot with cooking spray & cook the chicken until no longer pink.
- Pour the broth & water in the pot then add the rice & seasoning packet. Bring to a boil then lower heat & simmer for 20 minutes, covered.
- Note: If using quick cooking rice the time will be lowered to 10 minutes.
- Mix the salt, pepper, & half-and-half in with the broth. Then add the Velveeta & shredded cheese to the pot. Stir until the cheese is melted.
- Mix the cornstarch & a small amount of water in a cup to form a running paste. Pour this into the broth, stirring until it thickens.
Nutrition Facts : Calories 278.3, Fat 12.6, SaturatedFat 7.7, Cholesterol 39.7, Sodium 786.5, Carbohydrate 29.3, Fiber 2, Sugar 2.6, Protein 12.6
CHEESY CHICKEN WITH WILD RICE
This is something a little different, and a little familiar. Its actually a combination of two recipes my mom used to make growing up, Sour Cream Chicken and Chicken Broccoli Casserole. Now as an adult, these being my favorite recipes as a child, naturally wanted to make them for my husband. However, he doesnt like broccoli. and he didnt like the 'soft' texture of baked bacon, nor the dried beef found in the sour cream chicken recipe (nor the sour cream, for that matter) SO I decided to omit the broccoli, sour cream, and beef, and rather than wrap chicken breasts in a bacon strip I cut the bacon into small teeny bits. Since there was no need for a whole chicken breast now I cut them into bit sized bits like in the chicken broccoli recipe, and slapped it all together and this is what I got! He loves it, By the way, and so do the kids :D
Provided by Elijon
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil Chicken breasts (they should be at least half way cooked, but do not need to be completely done).
- preheat oven to 350 Degrees.
- Soften cream cheese in a large microwavable mixing bowl for around 15-30 seconds in the microwave, depending on your wattage. when soft, mix the cream of chicken soup, mayonnaise, cheese, garlic powder, onion powder, and pepper until smooth.
- CUT the uncooked strips of bacon into small 1/4 inch squares ( I use my cooking shears, it goes much faster than using a knife) Add the bacon pieces to the soup mixture and stir in well.
- CUT or tear the boiled chicken breasts into bite sized pieces and place in a 9x11 glass baking dish, or a glass dish of similar size (with at least 2 inches depth) Its ok if you need to do more than one layer of chicken.
- Pour the soup mixture over the chicken and smooth until even.
- Bake at 350 for about 30 minuets or until top is bubbly and cheese is melted.
- Begin cooking your Wild Rice once the casserole is in the oven (PLEASE NOTE: Cook times and water measurements will vary depending on your altitude and the type of rice you buy, be sure to consult the package for proper measurements and instructions) Rice may take between 20 and 30 minuets to cook.
- Serve over wild rice and enjoy!
Nutrition Facts : Calories 569.7, Fat 38.2, SaturatedFat 13.2, Cholesterol 138.3, Sodium 1555.3, Carbohydrate 16.3, Sugar 1.1, Protein 38.8
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- Preheat the oven to 400 degrees F. Place the wild rice, carrots, onion, bell pepper, celery, garlic, and 1 teaspoon cajun seasoning in a 9x13 inch baking dish. Pour 4 cups chicken broth in the baking dish and stir. Cover tightly with foil and bake for 80 minutes.
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- Once the rice comes out of the oven, take the foil off and toss the chicken, shredded cheese, and cream cheese cubes into the baking dish. There will still be a little broth at the bottom of the baking dish. Toss well, so the cream cheese can turn the broth into a creamy sauce.
- Sprinkle the sliced almonds over the top and place the casserole back into the oven for 20-25 minutes, until the almonds are toasted and the chicken pieces are cooked through. Garnish with chopped parsley and serve warm.
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- Preheat the oven to 350F, rack in the middle. Spray the Emile Henry 13×9 Rectangular Baker with cooking spray. Set aside.
- To the bottom of the baker, add the rice in an even layer. Use a 1/3rd each of the salt and pepper and sprinkle over the rice. In a bowl, whisk together the stock and cream/milk and pour over the rice. Next add the broccoli, cubed cheese and butter. Sprinkle with another 1/3rd of the salt and pepper over top. Lay the chicken on top, sprinkle with the rest of the salt and pepper.
- Cover tightly with foil and bake for 1 hour and 15 minutes. Remove the pan from the oven, carefully remove the cover and check the temp of the chicken. Chicken (it should be 165F).
- Remove the chicken and set aside. Gently fluff/stir the rice with a fork. If adding the additional cheese, add the chicken back on top, sprinkle the remaining 1 cup of shredded cheddar and bake until the cheese is melted ~10 minutes.
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