CHICKEN AND RICE WITH MUSHROOMS
This one pot Chicken and Rice with Mushrooms recipe is smooth, creamy, hearty comfort food at its best.
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F.
- Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
- Add onions to skillet and cook for 2 minutes.
- Season chicken with garlic powder, paprika, and onion powder.
- Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
- Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
- Stir in garlic.
- Add rice and cook for 1 minute.
- Add chicken broth; increase heat to high and bring to a boil.
- Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
- Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
- Remove from oven and let stand 5 minutes.
- Garnish with Parmesan cheese and parsley; serve.
Nutrition Facts : Calories 469 kcal, Carbohydrate 53 g, Protein 28 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 77 mg, Sodium 235 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ONE DISH CHICKEN AND RICE BAKE
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
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
CHICKEN, MUSHROOMS AND RICE
Steps:
- Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
- Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
- Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
- Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.
MUSHROOM OVEN RICE
When I was growing up, my dad, brother and I couldn't wait to get to the table when Mom was serving this delicious rice dish. With lots of fresh mushrooms and celery stirred in, it tastes so good you're sure to want seconds! -Cindy Kufeldt, Orlando, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 196 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
MEXICAN CREAMY CHICKEN & MUSHROOMS OVER RICE
After shopping at the local Mexican market I had a lot of chilies so I came up with this dish and it got rave reviews.
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 20
Steps:
- To make the chilie paste. Boil the peppers until soft and rehydrated. Place the peppers in a food processor with 1/4 cup of boiling liquid.Process. Strain through a fine mesh strainer and discard the solids. Set aside.
- Add salt and pepper to the chicken. Melt the butter in a large skillet. Cook the chicken for 5 minutes and remove with a slotted spoon and set aside. Add the onion and garlic to the pan and saute until onion is translucent. Add the mushrooms and cook until browned. Pour in the white wine and let most evaporate. Add the chicken stock, cumin, oregano and the reserved chili paste bring to a boil. Reduce to a simmer and add the spinach. Let the spinach wilt a bit. Add the chicken and any juice back to pan.
- Mix the crema with the flour. Whisk the crema into the chicken mixture. Add the lime zest and juice. Serve the chicken mixture over rice and garnish with the red jalapenos
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