Buckys Moms Chicken And Rice Recipes

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MOMS CHICKEN AND RICE CASSEROLE

I dont know where my mom got this recipe from but this is how she made this when I was growing up.

Provided by Cathy LaFay

Categories     Casseroles

Number Of Ingredients 10



Moms Chicken and Rice Casserole image

Steps:

  • 1. Cook rice according to package. Add broccoli to your rice right before the rice is done.
  • 2. Except for the parmesan cheese, mix all the other ingredients together and put into a 9x13 baking dish.
  • 3. Sprinkle the parmesan cheese over the top and bake at 350 degrees for about 1 hour.

1 pkg frozen chopped broccoli
1 1/2 c rice
2 c cooked chicken
1/2 tsp curry powder
1 c shredded cheddar cheese (or any type you like)
1 can(s) sliced mushrooms (small)
1 can(s) cream of celery soup (or you can use 1 cup of hellmans mayo)
1 can(s) cream of mushroom soup
2 tsp yellow mustard
1/4 c grated parmesan cheese

BUSY MOM CHICKEN & RICE CASSEROLE

I think this one came from the first cookbook my mom ever bought me, I've made it ever since I was about ten years old. Easy, cheap, and good tasting. You can substitute onion soup for the celery soup, and use onion salt instead of soup mix if you want and it'll taste just fine (discovered that when I was out of them).

Provided by Felix4067

Categories     One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6



Busy Mom Chicken & Rice Casserole image

Steps:

  • Preheat oven to 325F.
  • Grease a 9x13-inch baking dish.
  • Sprinkle rice over bottom of dish, spreading evenly.
  • Pour soups and milk into a saucepan, and heat over medium heat until heated through (do not boil), stirring occasionally.
  • Pour soup mixture over rice, and stir until rice is completely coated.
  • Lay pieces of chicken over rice, skin sides up.
  • Sprinkle dry soup mix over chicken pieces, cover tightly with aluminum foil, and bake for 2 hours and 15 minutes, or until juices run clear from chicken when pierced with a fork.

Nutrition Facts : Calories 378, Fat 17.9, SaturatedFat 5.1, Cholesterol 65.9, Sodium 779.4, Carbohydrate 34, Fiber 0.9, Sugar 1.4, Protein 18.9

2 cups Minute Rice, uncooked
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of celery soup
1/2 cup milk
1 frying chicken, cut into pieces
1 package dry onion and mushroom soup mix

MOM'S HEARTY CHICKEN AND RICE SOUP

Categories     Soup/Stew     Chicken     Garlic     Poultry     Rice     Kid-Friendly     Back to School     Dinner     Lunch     Spring     Healthy     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11



Mom's Hearty Chicken and Rice Soup image

Steps:

  • Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
  • Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.

8 cups water
2 chicken breast halves; skin and fat removed
2 whole chicken legs with thighs; skin and fat removed
3 carrots, peeled, halved crosswise
3 celery stalks, quartered crosswise
1 onion, sliced
2 teaspoons salt
2 garlic cloves, chopped
1 bay leaf
3/4 cup uncooked long-grain white rice
Chopped fresh parsley

MOM'S CHICKEN AND RICE SUPREME

This is one of my favorite dishes that my mom made. My kids love it too. The rice is wonderful and the chicken stays moist because of the slow cooking.

Provided by American in Paris

Categories     One Dish Meal

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 9



Mom's Chicken and Rice Supreme image

Steps:

  • Mix all ingredients except chicken and spread in a greased, (I use non-stick spray.)13x9 inch pan.
  • Place chicken on top (skin side up).
  • Season the chicken pieces with salt and pepper.
  • Cover tightly with foil.
  • Bake at 300 degrees for 2 hours.
  • Remove foil. You can place under broiler for a few minutes to brown chicken pieces if you like (my mother did not, but I like my chicken browned so I added this step).

Nutrition Facts : Calories 573, Fat 34.5, SaturatedFat 13.4, Cholesterol 96.7, Sodium 1701.8, Carbohydrate 45.3, Fiber 1.1, Sugar 2.6, Protein 19.8

1 -1 1/2 lb chicken, cut-up (I prefer thighs and bone-in breasts)
1 1/2 cups Minute Rice
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup water
seasoning salt, to taste
pepper, to taste

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