Creamy Chicken With Vegetable Rice Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

Steps:

• Coat chicken in flour. Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until cooked through (170°F). Remove chicken to plate; cover to keep warm.
• Add 3/4 cup of the broth to skillet; stir with wooden spoon to scrape up browned bits from bottom of skillet. Add cream cheese; cook until melted, stirring constantly. Simmer 2 min. until sauce thickens slightly. Return chicken to skillet. Cook until heated through, turning chicken over to coat with sauce.
• Meanwhile, bring remaining broth and water to boil in medium saucepan on high heat. Add vegetables; simmer, uncovered, 3 min. or until vegetables are crisp-tender. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed. Spoon chicken and sauce over rice mixture; sprinkle with parsley.

Steps:

• Saute chicken seasoned with 1/2 tbsp of house seasoning in olive oil for a few minutes until brown and let cool slightly.
• Mix chicken, remaining house seasoning and other ingredients in a medium bowl.
• Pour into an 8x8 Pyrex dish and bake at 425 degrees for 20-25 minutes or until bubbly and beginning to brown.
• Serve this with SmHerndon's Easy Does It Rolls (#121562) and a green salad with italian dressing for a 30 minute meal. This is easily suited to your tastes by changing the veggies or even the meat.

Steps:

• In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Steps:

• Cook and stir chicken in skillet on medium heat 8 to 10 min. or until done. Stir in broth; cook 2 to 3 min. or until heated through.
• Add Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add vegetables; stir gently.
• Let stand, covered, 5 min. Serve over rice.