Yield 6 Number Of Ingredients 13 Steps:

Preheat oven to 450 degrees F (230 degrees C). Spread rice in the bottom of a 9x13 inch baking dish; set aside. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice. Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.

Time 50m Number Of Ingredients 14 Steps:

Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min). Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins). Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated. Add the hot chicken broth, then stir in the rice. Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins). Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

Number Of Ingredients 12 Steps:

Add butter and onion into a skillet over medium high heat and cook until onions are translucent, about 3 minutes. Add in chicken and cook until chicken is opaque, about 3 more minutes. It’s okay if chicken is not cooked through yet. It will continue cooking later on. Stir in rice, garlic powder, thyme, salt, and chicken broth. Bring to a boil. Once boiling, turn down heat, and cover. Simmer for 15 minutes. Stir in frozen mixed vegetables, cover, and let cook for an additional 3-5 minutes until vegetables are cooked though. Take pan off heat and stir in sour cream and cheese. Return the pan to stove and over low heat, let the mixture cook until cheese is melted, about 1-2 minutes. Garnish with parsley, optional and serve. Enjoy!

Time 35m Yield 8 servings. Number Of Ingredients 12 Steps:

Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. , In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. , Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.

Yield 5 Number Of Ingredients 5 Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Yield 6 servings Number Of Ingredients 19 Steps:

In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated. In a Dutch oven over medium-high heat, add the chicken and cook until it’s golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside. To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside. Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender. Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream. Add the chicken back to the pan. Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley. Enjoy!

Time 1h15m Yield 8 servings (2-1/2 quarts). Number Of Ingredients 12 Steps:

Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender. , Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Time 50m Yield 4 Number Of Ingredients 6 Steps:

Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover. Bake at 375 degrees F 45 minutes or until done.

More about “creamy chicken n rice recipes”

Time 1h25m Yield 8 Number Of Ingredients 9 Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray. Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl. Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn’t overflow. Sprinkle Cheddar cheese over top to cover. Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.