GRANDMA'S CHICKEN AND RICE CASSEROLE
Steps:
- In a skillet over medium heat, cook onion and celery in the butter until tender; do not brown.
- Once the onion and celery are cooked, mix all ingredients together except cornflakes. Be sure to use cooked chicken and cooked rice!
- Pour into a 2-quart baking dish that has been sprayed with non-stick cooking spray.
- Sprinkle crushed cornflakes over top.
- Bake at 375 degrees F for 30 minutes.
Nutrition Facts : Carbohydrate 35 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 120 mg, Sodium 656 mg, Fiber 1 g, Sugar 3 g, Calories 316 kcal, ServingSize 1 serving
AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)
One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure heaven!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
- Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
- In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.
Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Protein 32 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 148 mg, Sodium 744 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
GRANDMA'S CHICKEN AND RICE CASSEROLE
This chicken and rice casserole is one of my favorite recipes from my grandmother. It makes great leftover meals, too, perfect for someone with a busy lifestyle.
Provided by Josh Butler
Categories Chicken and Rice Casserole
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
- Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
- Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 20 g, Cholesterol 192.1 mg, Fat 23.2 g, Fiber 1.3 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 685.3 mg, Sugar 5.7 g
HUNGARIAN CHICKEN AND RICE
Steps:
- Chop up onion. In a fry pan, fry the onion and add the paprika, and cook just a little bit.
- In a large roaster, add chicken and onion mixture. Add cut up green pepper. Add rice and the water.
- Cover and cook at 375 degrees F for 1 1/2 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDMA'S CHICKEN RICE CASSEROLE
I can remember my grandmother making this since I was little. It is great and uses ingredients that we almost always have on hand.
Provided by iewe7726
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and place in 9 x 13 pan.
- Cook at 350 degrees for 30 minutes.
- This is a great use for leftover rice.
- Optional: Sprinkle a little Mrs. Dash on the top for added flavor.
- Try different veggies, or add things like mushrooms, etc. for a different twist.
HUNGARIAN CHICKEN PAPRIKASH
Csirke Paprikas is the Hungarian term for this delicious dish. My mom has been making this for 35 years! Recently she went to visit Budapest and found this little cafe that served it. She liked it so well, she modified her recipe to closely match that, and here it is, enjoy! Serve over rice or egg noodles.
Provided by katja
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h55m
Yield 4
Number Of Ingredients 15
Steps:
- Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
- Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
- Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
- Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
- Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.
Nutrition Facts : Calories 670.9 calories, Carbohydrate 76.5 g, Cholesterol 138.9 mg, Fat 23.5 g, Fiber 4.3 g, Protein 35.1 g, SaturatedFat 9 g, Sodium 1793.2 mg, Sugar 4.2 g
GRANDMA'S CHICKEN AND BROCCOLI CASSEROLE
This grandma's chicken and broccoli casserole is easy, creamy, and delicious. Always a crowd-pleaser!
Provided by jessleelalynn
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes.
- Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish.
- Bake, uncovered, in the preheated oven for 1 hour.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 24.7 g, Cholesterol 137.7 mg, Fat 20.9 g, Fiber 2.8 g, Protein 42.6 g, SaturatedFat 10.4 g, Sodium 950.8 mg, Sugar 4.8 g
GRANDMA'S KITCHEN CHICKEN AND RICE CASSEROLE
Make and share this Grandma's Kitchen Chicken and Rice Casserole recipe from Food.com.
Provided by Baking Bunny
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degree. Combine undiluted soup, water, rice, 3/4 tsp dill, and black pepper in a 13x9 dish, mix well.
- Remove skin from chicken pieces, discard skin.
- Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil, bake for 45 minutes.
- Melt butter in small saucepan over low heat, remove from heat. Add crushed crackers, paprika, and remaining dill to butter. Stir until blended.
- Sprinkle cracker mixture on top of chicken pieces, bake (uncovered) until chicken is tender and rice cooked (approx. 5-10 mins longer). Season to taste with salt and pepper.
Nutrition Facts : Calories 736, Fat 41.7, SaturatedFat 14, Cholesterol 176.6, Sodium 736.1, Carbohydrate 43, Fiber 0.9, Sugar 0.5, Protein 43.8
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