chicken and rice casserole
September 25th, 2009 at 02:14pm
Under Creamy/Cheesy+ Global Cuisine
All of the flavor of the Mexican classic, deconstructed into casserole form that the whole family will enjoy. Warning: This casserole is addictive!
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Ingredients
1 chile in adobo (from a 7-oz. can), chopped
1/2 tsp. adobo sauce (from 7-oz. can)
8 oz. black beans, drained and rinsed
8 oz. whole kernel corn without salt
1 7-oz. petite cut diced tomatoes with jalapeños, drained
4 6-inch corn tortillas, cut in half then into 1/4-inch strips
light and dark meat from 1 sm. rotisserie chicken (approx. 1-lb. of meat), cut or shredded into bite-sized pieces
1 C. mild enchilada sauce
1/2 C. fresh squeezed lime juice
1 C. Mexican blend cheese (cheddar, Monterey jack, asadero, quesadilla)
1 C. sour cream
1 Tbs. cilantro, chopped, plus more for garnish
1 scallion, chopped, for garnish (optional)
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By NancyRadler
August 10th, 2009 at 12:10pm
Under General+ Rice
This is like a Chinese dish, but you can make it at home.
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Ingredients
2 1/2 C. cubed cooked chcken
2 C. cooked wild rice
1 C. whole salted cashews
1 C. celery, sliced
1/2 C. uncooked long grain rice
1/4 C. chopped parsley
3 Tbs. butter, melted
1 1/2 C.chicken broth
1/2 C. white wine
8 oz. sour cream
1 tsp. basil
1/2 tsp. salt
2 tsp. garlic
Directions
Preheat oven to 350 degrees. In a large bowl stir together all ingredients. Pour in a 13×9-inch pan. Cover and bake, stirring occasionally, for 50-60 minutes or until rice is tender. Uncover and bake continue baking for 10-15 minutes until rice has absorbed all liquid.
Tags: casserole, casserole recipe, casserole recipes, casseroles, chicken, chicken and rice casserole, chicken casserole, chicken casserole recipe, chicken casserole recipes, chicken recipe, chicken recipes, Rice, sour cream
By NancyRadler
August 3rd, 2009 at 01:03pm
Under Creamy/Cheesy+ Rice
This recipe calls for onion, tomatoes, green chilies, pepper jack cheese, sour cream with rice and chicken. This is a very easy and splendid meal for dinner time.
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Ingredients
1 C. sour cream
1 can (16 oz.) tomatoes, drained and chopped
1 can (2-1/4 oz.) sliced ripe olives, drained
1 can (7 oz.) whole green chilies, seeded and cut in strips
1 small onion, chopped
2 C. cooked chicken, in bite-size pieces
3 c shredded jack cheese
4 c cooked white rice
salt/pepper to taste
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By NancyRadler
July 29th, 2009 at 12:36pm
Under Creamy/Cheesy+ Global Cuisine+ Rice
I saw a Mexican Chicken recipe with the basics here and decided to jazz it up a bit. The chicken and salsa really pop with the sour cream. Ole!
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Ingredients
1 lb. chicken breasts, cubed
1 sm. can corn (optional)
1 sm. can sliced mushrooms, drained
1 sm. container low-fat sour cream
1 Tbs. cornstarch
1 Tbs. dried parsley
15 oz. salsa (heat to your liking)
2 C. brown rice, cooked (optional)
2 C. mashed potatoes (whatever recipe or method your prefer)
4 oz. low-fat shredded Mexican cheese (or any mix you like)
Salt and pepper
tortillas (optional)
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By NancyRadler
July 10th, 2009 at 10:41pm
Under Creamy/Cheesy+ Rice
Your typical chicken salad warmed up and baked in a casserole. An excellent side dish or main course.
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Ingredients
2 C. cooked chicken or 3 chicken breasts
1 C. celery, diced
1 C. cooked rice
1 4 oz. can sliced water chestnuts, drained
3/4 C. mayonnaise
1 Tbs. chopped onion
1 tsp. lemon juice
3 hard cooked eggs, chopped
1 10 3/4 oz. can cream of chicken soup
1 C. crushed corn flakes cereal
1/2 C. butter or margarine, melted
Directions
Mix above ingredients well and pour into a greased 12×8x2-inch casserole dish. Top with cornflakes and drizzle with butter. Bake for 30 minutes at 350 degrees.
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By NancyRadler
June 15th, 2009 at 05:19pm
Under Creamy/Cheesy+ Rice
This green bean and chicken casserole recipe is so easy to make! This recipe makes two casseroles so you can freeze one for later.
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Ingredients
8 oz. rice
4 C. cooked cubed chicken
vegetable oil
1 8-oz. can green beans, French, whole or regular
1 10 3/4-oz. can cream of mushroom soup (undiluted)
1 10 3/4-oz. can cream of chicken soup (undiluted)
1 4-oz. can mushrooms, cut up
1 onion, finely diced
1 envelope onion soup mix
1 pkg. shredded cheddar cheese
French fried onions
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By NancyRadler
June 5th, 2009 at 08:52pm
Under Creamy/Cheesy+ Rice
This is definitely one of my favorite comfort foods in the winter months. It is quick and easy to prepare and very satisfying. Just add a salad, vegetable side and a roll and you have a feast!
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Ingredients
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 C. instant rice (raw)
6 boned chicken breasts
1 pkg. Liptons onion soup mix
Directions
Use 10×15x2-inch baking pan. Put rice into pan raw. Mix 4 cans of soup together and pour over rice. Top with the chicken breasts. Sprinkle dry onion soup mix over the top. Cover tightly with aluminum foil. Put in preheated 325-degree oven for 2 hours.
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By NancyRadler
May 27th, 2009 at 12:06pm
Under Creamy/Cheesy
This is a tasty, easy and budget friendly recipe. My family loves it and we eat it over packeged chicken flavored rice. (like rice-a-roni)
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Ingredients
1 can refrigerator crescent rolls
2 cans cream of chicken soup
1 1/2 cans milk
4 slices american cheese
1 C. cooked chicken (chopped or shredded)
Directions
Preheat oven according to crescent roll label. Roll out each crescent individully and place some chicken and 1/2 slice of cheese. Roll it p and place in a 9×13 baking dish. Repeat with each roll. Mix milk and soup. Pour mixture over rolls and bake til golden on top. Serve over rice!
Serving Size
4
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By NancyRadler
May 15th, 2009 at 12:27pm
Under Creamy/Cheesy+ Rice
I love chicken casserole and have tried many different variations. This is one that I put together when I want a very quick and satisfying meal.
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Ingredients
2 C. cooked chopped chicken
1 C. instant rice
1 can cream of chicken soup (low sodium works well)
1 can cream of mushroom soup w/ garlic (low sodium works well)
1 8-oz. can of peas and carrots, drained
2 C. water
1 sm. pkg. Pepperidge farm herb stuffing
1/2 C. butter
garlic powder to taste
pepper to taste
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By NancyRadler
May 13th, 2009 at 12:25pm
Under Global Cuisine+ Rice
Chicken and brown rice bake together with tomatoes, roasted red peppers, and green peas.
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Ingredients
1 1/4 C. long-grain rice, preferably brown
1 small onion, chopped
1 Tbs. extra virgin olive oil
1 can (14.5 oz.) stewed tomatoes
1-1/4 C. canned low-sodium chicken broth, divided
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1 jar (7 oz.) roasted red peppers, drained and chopped
2 medium (about 1-1/4 lbs.), skinless, boneless chicken breasts cut in 1/2″ pieces
1 bay leaf
1/2 C. frozen green peas
Salt and freshly ground black pepper, to taste
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By NancyRadler
