Crunchy Topped Chicken Rice Casserole Recipes
CHICKEN CRUNCH CASSEROLE
A nice alternative to ordinary breaded chicken dishes, with a buttery crumb topping. Serve with rice or potatoes.
Provided by Kim Fischer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
- Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 639.6 calories, Carbohydrate 32.9 g, Cholesterol 153.6 mg, Fat 48.4 g, Protein 19.7 g, SaturatedFat 26.1 g, Sodium 962.3 mg, Sugar 3 g
CRUNCHY TOPPED CHICKEN & RICE CASSEROLE
Corn flakes put the crunchy in this creamy chicken and rice casserole. Bookmark this recipe-they'll be asking for it again!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine all ingredients except corn flakes and butter; spoon into 1-1/2-qt. casserole sprayed with cooking spray.
- Top with combined remaining ingredients.
- Bake 35 to 40 min. or until heated through.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g
CRUNCHY CHICKEN AND RICE CASSEROLE
Simple chicken and rice casserole recipe. Cook chicken ahead of time and prep time is almost nothing. Try wheat saltine crackers for a different taste.
Provided by Mmm..Spaghetti
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil or slow cook chicken ahead of time and chop or pull apart into bite-sized pieces.
- Mix all ingredients except chicken in 8x8-inch baking dish.
- Add chicken to dish and stir.
- Crumble crackers on top of chicken.
- Lightly spray top of casserole with cooking spray.
- Bake uncovered at 350°F for 30-40 minutes.
Nutrition Facts : Calories 458.3, Fat 15.6, SaturatedFat 5.3, Cholesterol 44, Sodium 726, Carbohydrate 60.6, Fiber 1.4, Sugar 6.9, Protein 17.2
CRUNCHY CHICKEN CASSEROLE
My 96-year-old mother wanted me to share her favorite recipe with Reminisce readers. I hope you enjoy it as much as our family does.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.
Nutrition Facts : Calories 386 calories, Fat 27g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 516mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
CHICKEN AND WILD RICE CASSEROLE W/ CRUNCHY TOPPING
This recipe has been passed around so much between family and friends because everybody loves it! All comforting ingredients in a familiar dish, but with the added twist of the crunchy topping and almonds. This is my go-to dish when I need to take food to a family. I hope your family will enjoy it too!
Provided by Tracy3906
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken breast, cool and dice. Reserve stock.
- Cook rice according to package directions, using chicken stock in place of water.
- Sauté celery and onion.
- Combine chicken, rice, celery and onion. Add undiluted chicken soup and mayo.
- Put in 7 ½ x 11 inch baking dish. Mix melted butter and Special K. Sprinkle over top along with almonds.
- Bake at 325 degrees for 45 minutes to 1 hour. Enjoy!
Nutrition Facts : Calories 764.1, Fat 52.6, SaturatedFat 14.9, Cholesterol 95.6, Sodium 3751.2, Carbohydrate 50.1, Fiber 1, Sugar 6.2, Protein 25.1
CHICKEN AND RICE CASSEROLE
Everyone loves this dish-I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. -Myrtle Matthews, Marietta, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 439 calories, Fat 26g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 804mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
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