Chris Chicken And Rice Casserole Recipes

Steps:

• 1. Boil the chicken in water. I season my broth with the chicken with chopped onion, celery, salt, pepper, Tony Cachere's seasoning (any kinds of seasoning you like). My son uses Zataren's. I just add seasonings and then I drain the broth into a cup and save the rest for soup stock. After the chicken breasts are done. Let cool and then skin if using bone-in breasts. Pull white meat off and chop into chunks or strips.
• 2. In a 2 1/2 Quart baking dish mix rice, chicken, soups,broth, melted butter and again pepper the top. Bake uncovered at 350 degrees until it is a good consistency. I do not like runny chicken and rice so I add the broth gradually and I also add a little bit more rice than a cup. This can be used as a one-dish meal or with a salad and other sides. Do not cook rice beforehand. Just throw everything together and mix in the greased casserole dish.
• 3. I personally think seasoning the broth while the chicken is cooking in it and the last pepper on the top is the key to this dish. His wife cuts back on the butter but I also like the buttery taste to the dish too. It is a lot of butter and the first time I fixed this I thought my goodness!! I think she used 1/2 a stick. I would suggest to you to adjust to your taste the broth, rice and butter to your taste. I don't want this dish dry but I also don't want it runny after it is baked.

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat., Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.

Steps:

• Preheat oven to 350°. Combine chicken, soup and sour cream; spread into a greased 13x9-in. baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. , Bake, uncovered, until bubbly, 30-35 minutes. If desired, garnish with parsley and red pepper.