Easy Cheesy Chicken And Rice Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
• In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
• Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

Steps:

• Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
• When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes.
• Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.

Steps:

• Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
• In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
• Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

Steps:

• Combine rice and broccoli; spoon into a greased 13x9-in. baking dish. , In a large skillet, saute mushrooms in butter until tender. Remove from the heat. Add chicken and green onions; spoon over rice mixture. Beat eggs, milk, salt and pepper; pour over all. Sprinkle with 1 cup cheese. Spread soup over top. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese and bake 15 minutes longer.

Steps:

• Add onion, garlic, rice, chicken broth, salt, and cooked chicken into the bottom of your Instant Pot.
• Seal lid and turn valve to SEALING. Set MANUAL and set timer to 7 minutes.
• Once time is up, turn the knob to VENTING to let the pressure out (a quick release).
• While the pressure is being released, steam your broccoli in the microwave for 4-5 minutes or on the stove top (or follow directions on the frozen broccoli package if using frozen).
• Stir in the broccoli and cheddar cheese.
• Add salt and pepper to taste.
• Dish onto plates or bowls and top with more shredded cheese, if desired.