Chicken Parmesan (or Mozzarella) Risotto April 5, 2009

I found this recipe on a website called SparkPeople.com. I used mozzarella instead of the Parmesan. It was delicious!!

3 Boneless, skinless chicken breast
Butter, unsalted, 2 tbsp
Salt, 1 tsp
Pepper, black, 1/4 tsp
Chicken Broth, 6 cup
Olive Oil, 1 tbsp
Onions, raw, 1/2 cup, chopped
Uncle Ben’s Instant Whole Grain Brown Rice, 1.5 cup
*Kraft Mozzarella Finely shredded Part Skim cheese, 1.25 cup
Milk, nonfat, 2/3 cup
Butter, unsalted, 1/3 cup, melted

Bring stock to simmer in seperate pan for later use.
Heat butter over medium heat.
Add chicken 1/4 teaspoon of salt and all the pepper.   Cook until just done and remove from pan.
Add olive oil over low heat add onion and cook stirring until translucent.
Add rice stir until opaque.
Add 1/2 c broth and remaining salt;  cook until absorbed.  Maintain heat so the pot is bubbling gently.
Continue cooking until rice is tender around 20 minutes.
Mix milk and 1/3 cup butter.
Stir in chicken, cheese, milk and butter mixture,  and parsley.
Heat through and serve with additional mozzarella cheese for on top.
Makes 7 1 cup servings

Servings Per Recipe: 7
Amount Per Serving
Calories: 417.7
Total Fat: 21.7 g
Cholesterol: 104.3 mg
Sodium: 1,909.9 mg
Total Carbs: 19.9 g
Dietary Fiber: 1.1 g
Protein: 40.6 g

Rotisserie Chicken casserole December 23, 2008

You know those rotisserie chickens they sell in the store?  They are WONDERFUL!  We have started using them for a lot of dishes.  Here’s what we had tonight.

We use two chickens for our family but you can just use one.

1 family size can cream of mushroom soup

1 family size can chicken and rice soup

mushrooms, chopped and sauteed in butter.

breadcrumbs (about 1.5 cups) mixed with shredded mozzarella (about 1 cup)

Preheat oven to 350.

In a bowl, mix the soups.  Add chicken meat.  Pour into a large casserole.  Top with breadcrumb and cheese mixture.  Bake  until heated through, about 20 minutes.  How do you use the rotisserie chickens?

Easy cheesy chicken and rice bake December 29, 2007

This is a yummy chicken and rice casserole that just screams “Comfort Food!!”   To make it easier, use 2 large cans of chicken instead of the chopped, cooked chicken.  I usually use the cans, and it’s delicious!

1.5 cups uncooked long-grain rice

.5 cup butter

1 onion, chopped

2 garlic cloves, minced

4 green onion, chopped

2 cans cream of chicken soup

3 cups chopped cooked chicken

.25 tsp salt (I don’t add salt if I use canned chicken)

.25 tsp pepper

1 cup shredded Cheddar-Colby cheese blend

.25 cup bread crumbs

Prepare rice as directed.

Melt butter in a skillet, add onions and garlic.  Saute’ 10 minutes or until tender.  Stir in chicken, soup, salt, and pepper.

Combine with rice and pour into a 9 x 13 pan.  Top with cheese and crumbs.

Bake at 350 for 25 minutes or until cheese is melted.

Crockpot Chicken and Rice December 19, 2007

Creamy rice and chicken.  Also good with pork chops! 

6-8 boneless chicken breasts

½ c flour

1 ½ t dry mustard

1 ½ t garlic powder

2 T oil

1 family size can chicken and rice soup

    

Dredge chicken in flour, salt, mustard, garlic powder.  Brown in oil.  Place browned chicken in crockpot.  Add soup and any left over flour mixture, and the pan drippings.  Cover and cook on low for 6-8 hours.