Creamy Chicken Rice Skillet Recipes

SKILLET CREAMY CHICKEN AND RICE CASSEROLE

Skillet Creamy Chicken and Rice Casserole image

Make and share this Skillet Creamy Chicken and Rice Casserole recipe from Food.com.

Provided by AZRT8871

Categories Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 onion, chopped
4 boneless skinless chicken breasts
1 (8 ounce) package sliced fresh mushrooms
1 1/2 cups water
1 (6 ounce) package chicken-flavor long grain wild rice mix
1 (10 ounce) package frozen chopped broccoli
1/2 cup sour cream
1/2 cup grated parmesan cheese

Steps:

In heavy nonstick skillet, heat olive oil and butter, and saute onion until translucent.
Add chicken and cook over medium heat until browned on one side, about 4 minutes.
Turn chicken and add mushrooms, and cook until chicken is browned on second side.
Remove chicken from pan.
Add water, rice, and seasoning packet to skillet with mushrooms.
Place chicken around edge of skillet.
Add broccoli to center.
Cook over medium heat until mixture boils.
Then reduce heat to low, cover, and cook 10 minutes.
Stir to mix broccoli with rice mixture.
Add sour cream and heat another 1-2 minutes.
Sprinkle with cheese, cover, let stand 2 minutes to melt cheese, and serve.

Nutrition Facts : Calories 249.1, Fat 14.1, SaturatedFat 6.1, Cholesterol 66.5, Sodium 217.5, Carbohydrate 6.6, Fiber 2.1, Sugar 2.2, Protein 24.7

CREAMY CHICKEN & RICE SKILLET

Creamy Chicken & Rice Skillet image

Tomato, cheddar cheese and sliced olives round out the flavors of this Creamy Chicken & Rice Skillet dish.

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup KRAFT Real Mayo
1 cup rice
2 cup chicken broth
1 Tbsp. chili powder
4 boneless skinless chicken breasts (1 lb.)
10 pitted black olives, sliced
1 tomato, chopped
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

Mix mayo, rice, broth and chili powder in large skillet. Top with chicken.
Bring to boil; cover. Reduce heat to low; simmer 25 min.
Top with remaining ingredients. Cook an additional 10 min.

Nutrition Facts : Calories 500, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g

CREAMY CHICKEN AND RICE CASSEROLE SKILLET RECIPE

Creamy Chicken and Rice Casserole Skillet Recipe image

With this creamy chicken and rice casserole skillet recipe, you can get all you need in one dish. It has deliciously tender chicken, tons of veggies and of course you cannot forget the rice and cheese!

Provided by Camille Beckstrand

Categories Main Course

Time 38m

Number Of Ingredients 12

Ingredients

2 Tablespoons unsalted butter
1 onion (diced)
½ teaspoon dried thyme
2 teaspoons salt (divided)
1½ cups long grain white rice (uncooked)
1 garlic clove (minced)
2 cups chicken broth
1¾ cup milk
ground pepper to taste
3 cups cooked and shredded chicken ((about 1 pound before cooked))
2 cups frozen mixed vegetables
1½ cups shredded sharp cheddar cheese

Steps:

In the bottom of a large skillet pan, melt the butter over medium heat.
Add in the onion, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft (about 6 minutes).
Add in the rice and garlic and cook for 1 minute (stirring occasionally). Add in the broth, milk, and remaining salt. Add pepper to taste.
Bring to a boil, stirring occasionally to keep the rice from sticking to the pot.
Add in the cooked chicken, stir to mix it all together, and bring back to a boil.
Reduce the heat to medium-low, cover skillet with a lid, and simmer until the liquid is absorbed and the rice is tender* (about 15-18 minutes).
Remove skillet pan from heat. Stir in the frozen mixed vegetables and 1 cup of cheese.
Season with more salt and pepper if needed.
Top with the remaining cheese and place the lid on top of the skillet and let the cheese melt and the rice continue to steam (about 5 minutes).
Serve and enjoy!

Nutrition Facts : Calories 631 kcal, Carbohydrate 61 g, Protein 44 g, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 128 mg, Sodium 1622 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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