Time 1h Yield 4 servings. Number Of Ingredients 5 Steps:
Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.
Time 1h20m Yield 10 to 12 servings Number Of Ingredients 13 Steps:
Cook the long-grain and wild rice mixes according to the package directions. Set aside. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish. In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes. Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.
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 2h30m Yield 10 Number Of Ingredients 11 Steps:
Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces. Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish. Bake at 350 degrees F (175 degrees C) for 1 hour.
Time 5h10m Yield 6 Number Of Ingredients 7 Steps:
Spray the inside of a slow cooker with cooking spray. Stir together cream of chicken soup, water, milk, long grain and wild rice mix (including seasoning packets, if any), and baby carrots in the slow cooker. Place chicken breasts on top of the mixture. Cover and cook on High until chicken is cooked through and rice is tender, about 5 hours; or cook on Low setting for 7 to 8 hours.
Time 1h40m Yield 1 serving(s) Number Of Ingredients 8 Steps:
Combine the wild rice and the chicken broth in a covered sauce pan. Bring to a boil, then reduce the heat and simmer for 40 minutes. Cover the chicken breast with the olive oil and then the salt and pepper. When the wild rice is cooked, place into a baking dish, place on top the chicken breast, next the onion, and finally, pour the mushrooms and the liquid from the can. Cover, and bake in a 350 degree (f) oven for 45 minutes.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large skillet, brown chicken in oil over medium heat. Sprinkle with salt and pepper. Reduce heat to low; cover and cook for 10-15 minutes or until juices run clear. , Stir in corn and rice; sprinkle with cheese. Cover and cook 3-4 minutes longer or until heated through and cheese is melted.
Time 1h20m Yield 1 serving(s) Number Of Ingredients 8 Steps:
In the afternoon, or at least one hour before making the dish, combine the olive oil,juice. Place chicken breast in a plastic bag and add olive oil juice mixture then refrigerate for at least an hour. Make sure that the marinade coats the meat. The rest of this process should only take 20 minutes if the steps are followed in order. Remove the chicken and place on a hot grill ( total cooking time will be 20 minutes.) and immediately proceed to the next step. Add the water to the rice and place in a covered pan over a stove burner with a very low flame.( total heating time will be 15 minutes). After the chicken and the rice have cooked for 10 minutes; turn the chicken breast over. Chop the onion and peppers and set aside. After the chicken and rice have cooked for another 5 minutes, turn off the flame under the rice, but do NOT remove the cover. Heat up a small amount of butter and/or olive oil in a frying pan; heat the onion and bell peppers until soft. After the chicken has cooked for an additional 5 minutes ( 20 minutes total) remove from the heat. Remove the cover on the rice and stir in the heated onion and bell pepper. Pour the rice mixture on a plate and place the chicken breast on top. Salt ( I like lemon salt) and pepper to taste.
