Chriss Chicken Rice Recipes

RICE CRISPY CHICKEN

Steps:

• Place rice crispies in large ziploc bag, crush.
• In another dish, melt the butter in the microwave and then dip chicken in Butter.
• Put each piece of chicken in ziploc bag, with rice crispies and shake until coated.
• Place chicken on baking sheet.
• Bake in preheated 350 degree oven for one hour.

EASY CHEESY CHICKEN AND RICE

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.

CHICKEN FRANCAISE WITH RICE ALA CHRIS

Steps:

• briefly rinse 1 1/2 cups long grain rice in strainer under cold running water.
• place in saucepan with about 2 cups chicken broth.
• broth should measure to your first knuckle on your hand.
• add few threads saffron.
• bring to boil, stir, lower heat to simmer and cover.
• simmer for about 15 mins.
• check rice to see that all liquid is absorbed.
• fluff with fork when ready to serve.
• make roux- in small saute pan melt 2 tbsp unsalted butter.
• whisk in 1 tblsp flour until blended, add small amounts of flour until roux is a light paste consistency.
• do not allow roux to brown.
• place pan on side place about 1 cup flour in shallow dish.
• salt and pepper cutlets to taste.
• dip chicken cutlets in flour to coat lightly.
• heat oil in large frying pan.
• dip floured cutlets in beaten eggs and fry until light brown.
• remove from oil and drain on paper towels.
• remove oil from pan and wipe clean.
• add 2 tbsp unsalted butter, slowly melt.
• add wine, chicken broth and lemon juice.
• bring to slow boil.
• whisk in roux until sauce is lightly thickened.
• return chicken cutlets to pan and slowly heat.

CHRIS' CHICKEN AND RICE CASSEROLE

Steps:

• 1. Boil the chicken in water. I season my broth with the chicken with chopped onion, celery, salt, pepper, Tony Cachere's seasoning (any kinds of seasoning you like). My son uses Zataren's. I just add seasonings and then I drain the broth into a cup and save the rest for soup stock. After the chicken breasts are done. Let cool and then skin if using bone-in breasts. Pull white meat off and chop into chunks or strips.
• 2. In a 2 1/2 Quart baking dish mix rice, chicken, soups,broth, melted butter and again pepper the top. Bake uncovered at 350 degrees until it is a good consistency. I do not like runny chicken and rice so I add the broth gradually and I also add a little bit more rice than a cup. This can be used as a one-dish meal or with a salad and other sides. Do not cook rice beforehand. Just throw everything together and mix in the greased casserole dish.
• 3. I personally think seasoning the broth while the chicken is cooking in it and the last pepper on the top is the key to this dish. His wife cuts back on the butter but I also like the buttery taste to the dish too. It is a lot of butter and the first time I fixed this I thought my goodness!! I think she used 1/2 a stick. I would suggest to you to adjust to your taste the broth, rice and butter to your taste. I don't want this dish dry but I also don't want it runny after it is baked.

CHRIS'S CHICKEN & RICE

Steps:

• Sprinkle chicken with Italian seasoning.
• Bake at 350 for one hour.
• While chicken bakes, combine sauce ingredients in a pan on stove.
• Slowly heat, occasionally adding juices from the baking chicken.
• Simmer, being careful not to let it boil.
• When chicken is done, serve over rice and top with the sauce.