Orange Chicken And Rice Casserole Recipes

BAKED ORANGE CHICKEN AND BROWN RICE

Steps:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

EASY ORANGE CHICKEN WITH RICE

Steps:

• Preheat oven to 375 degrees (farenheit).
• Sprinkle salt and pepper to taste over the chicken.
• Place the cut up chicken in a foil lined baking dish, skin side up.
• Bake in preheated oven for 35 minutes.
• In a medium saucepan combine the orange juice, butter and ginger, heat through.
• Spoon the orange sauce over the chicken and bake for 20 minutes longer or until the chicken is tender and no longer pink.
• Meanwhile, cook rice according to package directions.
• Serve the chicken and sauce with the rice.

ORANGE CHICKEN/RICE CASSEROLE

Steps:

• Place uncooked rice in an ungreased baking dish, then place chicken pieces over rice; top with sliced mushrooms.
• Mix Cream of Mushroom soup and orange juice and pour over chicken.
• Season as desired, then sprinkle onion soup mix evenly over casserole.
• Cover with foil and bake for 2 1/2 hours at 325 degrees F.

ORANGE CHICKEN AND RICE CASSEROLE

Steps:

• seperate flavoring envelope from rice mix and brown rice in the butter.
• add the orange juice garlic, ginger and flavoring envelopes from the rice mix simmer for 15 minutes.
• add chicken and carrots.
• simmer until carrots are hot and rice is tender.

ORANGE-CASHEW CHICKEN AND RICE

Steps:

• Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use)., In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes., Fluff rice with a fork; serve with chicken mixture.

ONE-PAN BLACK BEANS, CHICKEN AND RICE

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
• Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
• Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.