Chicken Breasts On Rice Recipes

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ONE DISH CHICKEN AND RICE BAKE



One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

  • Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
  • Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

BAKED CHICKEN BREASTS AND RICE



Baked Chicken Breasts and Rice image

I received this recipe years ago from a coworker. It remains one of our all time favorite chicken recipes and I love that the rice gets cooked at the same time in the same pan. I have never made this recipe without skin on and bone in chicken breasts so if you decide to use skinless, boneless the taste may be very different.

Provided by looneytunesfan

Categories     One Dish Meal

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups uncooked white rice (not instant)
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup sherry wine
1/2 cup slivered almonds
8 chicken breasts
1/2 cup butter, melted
salt
parmesan cheese
paprika

Steps:

  • Wash and dry chicken breasts.
  • Place the uncooked rice in the bottom of a 9X11 baking pan.
  • Mix soups, sherry and butter together and pour a little over the rice to moisten it.
  • Salt the chicken breasts and place the salted chicken breasts on the rice.
  • (It is okay if they overlap some).
  • Pour the rest of the liquid on the breasts.
  • Sprinkle parmesan cheese, almonds and paprika on top.
  • Note: Do not add any moisture to the soups.
  • The only liquid is the wine.
  • Bake 2 1/2 hours uncovered at 275 degrees.

Nutrition Facts : Calories 643.3, Fat 34.7, SaturatedFat 13, Cholesterol 130.5, Sodium 961.4, Carbohydrate 38.6, Fiber 2, Sugar 1.9, Protein 36.2

CHICKEN BREASTS ON RICE



Chicken Breasts on Rice image

Make and share this Chicken Breasts on Rice recipe from Food.com.

Provided by jswinks

Categories     One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 1/2 ounce) can cream of mushroom soup
1 (1 1/4 ounce) package dry onion soup mix, separated
1 (10 1/2 ounce) can milk
3/4 cup long grain rice
1 (4 ounce) can mushroom pieces, undrained
4 chicken breasts or 4 -6 chicken thighs

Steps:

  • Mix together soup and milk, reserve 1/2 cup.
  • Stir together soup mixture, rice, 1/2 package onion soup mix, and mushroom pieces.
  • Pour into baking dish.
  • Lay chicken pieces on top.
  • Pour 1/2 cup reserved soup mixture over chicken, and sprinkle remaining 1/2 package soup mix over all.
  • Cover and bake at 350 for 1 hour. (NOTE: takes longer when using brown rice).
  • Uncover and bake additional 15-30 minutes (Stir rice when uncovering.).

Nutrition Facts : Calories 522.7, Fat 21.1, SaturatedFat 6.8, Cholesterol 104, Sodium 1367.6, Carbohydrate 43.1, Fiber 1.3, Sugar 2.1, Protein 38.1

CHICKEN BREAST AND RICE CASSEROLE



Chicken Breast and Rice Casserole image

This chicken casserole became a family favorite after originating from one of those "what to make for dinner" nights. Nuts and wild rice add a lot.

Provided by Krista Willard

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 8

Number Of Ingredients 15

3 cups water, divided
1 cup uncooked white rice
½ cup uncooked wild rice
2 teaspoons olive oil
2 cups sliced fresh mushrooms
1 medium onion, coarsely chopped
3 cooked skinless, boneless chicken breast halves, chopped
½ cup chopped pecans
¼ cup sunflower seeds
½ cup mayonnaise
½ cup sour cream
1 tablespoon prepared yellow mustard
salt and ground black pepper to taste
¼ cup crushed saltine crackers, or more as needed
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring 2 cups water and white rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • At the same time, bring remaining 1 cup water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
  • Heat oil in a frying pan over medium-high heat. Add mushrooms and onion and saute until soft, 5 to 7 minutes. Set aside in a large bowl and stir in diced chicken, pecans, and sunflower seeds. Stir in cooked rice. Add mayonnaise, sour cream, mustard, salt, and pepper. Transfer to a casserole dish. Spread crushed saltine crackers over top.
  • Bake in the preheated oven for 25 minutes. Spread Cheddar cheese over the casserole and return to the oven until cheese melts, about 5 minutes more. Serve hot.

Nutrition Facts : Calories 441.5 calories, Carbohydrate 32.8 g, Cholesterol 46.4 mg, Fat 26.9 g, Fiber 2.6 g, Protein 18.6 g, SaturatedFat 6.2 g, Sodium 223.4 mg, Sugar 1.9 g

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