3 chicken breasts, cut into bite sized pieces
garlic, shallot, and onion, to taste
Knorr homestyle stock, 2 of the little cups
1 1/2 cup of rice (I used jasmine)
1 10 oz can of cream of mushroom
1 c water
garlic salt and pepper to taste
Warm some oil in a pan. Add garlic, shallots and onion. Season with garlic salt and pepper to taste. Brown but do not cook through. When brown, add the stock. Let stock melt, then add the soup. Slowly add the water to thin out soup a bit. I used a cup, but use your judgment and use less or more depending on your preference. Add uncooked rice and mix well.Bring to a light boil. Put into a casserole dish, cover and bake at 350 for 30 minutes. Check rice and liquid level. Add water if needed and continue cooking until rice is done. You could also mix in whatever vegetables you want, like peas, mushrooms, broccoli, etc. add them when you add the rice. You may need to increase the liquid, either water or broth.
1 cup brown rice, already cooked according to note directions (or you can cook it at the same time, but it will take about 45 minutes).
3 large chicken breasts, cut into bite sized pieces.
2 portobella caps, chopped
1 can reduced sodium chicken broth
1 cup cream or milk (i used heavy cream, simply because i wanted to make sure it was used. I don’t use a lot of it, and was afraid i would have to throw it out).
In a 2 qt casserole, put cooked brown rice on the bottom and season with salt, pepper, tarragon, parsley, garlic powder, and oregano (or whatever you want).
In a large pan, saute’ chicken in a bit of oil. Deglaze pan with chicken broth, then remove chicken with a slotted spoon and put on top of the rice. Reduce chicken broth by about 1/3 over high heat. Pour into a bowl, set aside. Add a bit of butter, brown mushrooms. When brown, add 1 T butter and 1 T flour, stirring constantly for about 1 minute. Add the rest of the chicken broth. Allow to thicken about 2 minutes. Remove pan from heat. Slowly add cream or milk. Pour into casserole and stir to coat chicken and rice. Bake at 350 for 35 minutes.
Note: To cook rice, use 1 cup brown rice (I use mahatma) and 2 3/4 c water. Bring water to a boil, add rice. Cover and reduce heat and simmer for about 45 minutes, or until all water is absorbed.
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
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
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?
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.
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.