CHRIS' CHICKEN AND RICE CASSEROLE
My son makes the best chicken and rice. We have this many times when we can't think of what to cook. I also take it to church potlucks and the ladies beg me for his recipe. He normally makes two and freezes one. I make this for us (my husband and me) and we eat just about the whole thing but if we have any left we divide it...
Provided by Janice Ross
Categories Casseroles
Time 35m
Number Of Ingredients 8
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.
CHICKEN AND RICE
Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!
Provided by R.E. Vincent
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Prepare rice according to package directions.
- When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g
CHICKEN FRANCAISE WITH RICE ALA CHRIS
Got this recipe by spying on a restaurant chef who was dating my DD. Invited him into my kitchen to show off and I wrote everything down while he was cooking. guessed at the measurements but hope close enough is good enough. Now I make this to show off too.
Provided by BoxOWine
Categories Chicken Breast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- briefly rinse 1 1/2 cups long grain rice in strainer under cold running water.
- place in saucepan with about 2 cups chicken broth.
- broth should measure to your first knuckle on your hand.
- add few threads saffron.
- bring to boil, stir, lower heat to simmer and cover.
- simmer for about 15 mins.
- check rice to see that all liquid is absorbed.
- fluff with fork when ready to serve.
- make roux- in small saute pan melt 2 tbsp unsalted butter.
- whisk in 1 tblsp flour until blended, add small amounts of flour until roux is a light paste consistency.
- do not allow roux to brown.
- place pan on side place about 1 cup flour in shallow dish.
- salt and pepper cutlets to taste.
- dip chicken cutlets in flour to coat lightly.
- heat oil in large frying pan.
- dip floured cutlets in beaten eggs and fry until light brown.
- remove from oil and drain on paper towels.
- remove oil from pan and wipe clean.
- add 2 tbsp unsalted butter, slowly melt.
- add wine, chicken broth and lemon juice.
- bring to slow boil.
- whisk in roux until sauce is lightly thickened.
- return chicken cutlets to pan and slowly heat.
RICE CRISPY CHICKEN
This is my moms recipe, it is simple and soooo good, when you smell this chicken baking in the oven, your tummy will growl.
Provided by ThatJodiGirl
Categories Chicken
Time 1h15m
Yield 9 pieces, 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Place rice crispies in large ziploc bag, crush.
- In another dish, melt the butter in the microwave and then dip chicken in Butter.
- Put each piece of chicken in ziploc bag, with rice crispies and shake until coated.
- Place chicken on baking sheet.
- Bake in preheated 350 degree oven for one hour.
RICE KRISPIES CHICKEN
I found this recipe in a cookbook from work. I decided to try it and found that it was a BIG HIT with my 3 fussy children and even my husband devoured it! Very delicious:)
Provided by momof3rjc
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Line a baking pan with aluminum foil and spray with a non-stick spray.
- Place Rice Krispies in a ziploc bag and crush with a rolling pin.
- Cut chicken up in the size you wish like tenderloin size.
- Place Rice Krispies and paprika in a shallow bowl and mix well.
- Combine egg and milk in another bowl and whisk well.
- Add the flour, poultry seasoning, salt and pepper and stir to make a batter.
- Place cut up chicken one or two pieces at a time in the batter and cover chicken.
- Dip in crumbs and cover completely and then place in baking pan.
- Melt the margarine and drizzle over the chicken pieces.
- Bake for 30 to 40 minutes or until chicken pieces are a golden brown.
CHRIS'S CHICKEN & RICE
Make and share this Chris's Chicken & Rice recipe from Food.com.
Provided by RedWonder
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken with Italian seasoning.
- Bake at 350 for one hour.
- While chicken bakes, combine sauce ingredients in a pan on stove.
- Slowly heat, occasionally adding juices from the baking chicken.
- Simmer, being careful not to let it boil.
- When chicken is done, serve over rice and top with the sauce.
Nutrition Facts : Calories 888.4, Fat 63.3, SaturatedFat 24.4, Cholesterol 234.9, Sodium 1294.8, Carbohydrate 14.7, Fiber 0.3, Sugar 3.5, Protein 50.4
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