Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
In a baking dish, mix together everything except the chicken. Place chicken on top. Sprinkle with additional paprika and pepper if desired. Bake uncovered at 375 for 1 hour.
Time 45m Yield 6 servings. Number Of Ingredients 14 Steps:
In a large skillet, brown chicken in oil for 4 minutes on each side or until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil., Transfer to an 11x7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley.
Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.
Time 1h35m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain. Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil. Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.
Yield 5 servings Number Of Ingredients 13 Steps:
Preheat oven to 400˚F (200˚C). Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning. On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot. Grate both zucchinis with a box grater. Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil. Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken’s internal temperature reads 165˚F (75˚C). Remove chicken and broil 1-2 minutes to crisp skin even more (optional). Serve chicken on bed of rice mixture. Enjoy!
Time 1h10m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 375 degrees. Stir the rice, onion, garlic, broccoli, cauliflower, chicken broth, tomato soup, brown sugar, vinegar and worcestershire together in a 9x13 baking dish. Combine the flour, garlic powder, salt and pepper together then toss the chicken in that mixture (I put it in a large ziploc bag and shake it all together). Place the seasoned chicken on the rice mixture and cover the baking dish with foil. Bake covered for 45 minutes. Remove foil and sprinkle with shredded cheese, bake uncovered for 10-15 minutes, until most of the liquid is gone and the cheese is bubbly.
More about “chicken rice casserole with veggies recipes”
Time 1h5m Yield 6 Number Of Ingredients 12 Steps:
Heat oven to 350°. Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.
