CHICKEN WITH RICE AND SALSA
This is a great one pan stove top casserole. The chicken has great flavor and the rice is wonderful flavored by your favorite salsa.
Provided by Beth F.
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
- remove onion mixture from pan and saute chicken pieces just to brown a little.
- add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
- add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.
Nutrition Facts : Calories 481.3, Fat 9.4, SaturatedFat 1.6, Cholesterol 68.4, Sodium 510.4, Carbohydrate 61, Fiber 1.5, Sugar 1.2, Protein 34.7
SALSA CHICKEN AND RICE CASSEROLE
You can have this six-ingredient meal in the oven in 15 minutes! It's a Southwestern twist on an old standby.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
- Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
- Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.
Nutrition Facts : Calories 565, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 41 g, SaturatedFat 4 g, ServingSize 1/5 of Recipe, Sodium 1750 mg, Sugar 8 g
CHICKEN SAUSAGE RICE BAKE
A great casserole, full of flavors and very easy. It freezes well too. You can use common breakfast sausage in place of the Italian sausage. I usually use the ground sausage, not the links.
Provided by WildLightning
Categories Chicken Breast
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Drain the tomatoes well, reserving the liquid. Measure the liquid and add tomato juice to make 3 3/4 cups liquid.
- In a large saucepan, add the tomato liquid and bring it to a boil. Stir in the rice, butter and salt. Cover tightly and simmer 20 minutes. Remove from the heat ans stir in the oregano and crushed fennel seed. Let stand, covered about 5 minutes. (Leave uncovered if rice is too moist).
- While the rice is cooking, cut the chicken into chunks. Cook in the oil in a large skillet over medium heat until cooked through about 3-5 minutes. Remove chicken from the skillet with a slotted spoon; add the sausage and green bell pepper. Cook, stirring constantly, until the sausage is cooked through. Remove from the heat, tip the pan and remove the excess fat.
- Add the tomatoes to the skillet with the chicken, mixing well. Spoon the rice into a lightly greased 9x13 inch baking dish. Sprinkle with the mozzarella cheese.
- Add the chicken to the sausage and peppers, and spoon the mixture evenly over the cheese. (The dish can be refrigerated at this point).
- Bake covered in a preheated 350 degree oven for 25-30 minutes. Sprinkle with the swiss cheese, return to the over and bake about 2 minutes more, just until the cheese melts. (If the dish has been refrigerated, bake about 45 minutes before adding the remaining cheese).
Nutrition Facts : Calories 356.4, Fat 17.9, SaturatedFat 7.6, Cholesterol 66.9, Sodium 555.5, Carbohydrate 24.1, Fiber 1.4, Sugar 2.2, Protein 24.1
SARA'S CHICKEN RICE BAKE
I got this from my daughter. I only use about 1/2 of the dry onion soup mix(be sure to mix it well in a bowl)
Provided by Lynda Sweezey
Categories Chicken
Time 1h40m
Number Of Ingredients 6
Steps:
- 1. Spread a thin layer of rice in the bottom of a 9"x13" baking pan. Pour enough orange juice to just saturate rice. Lay chicken on top. Mix soup and a little milk and pour over chicken. Sprinkle onion soup over chicken. Bake in a preheated 350 oven for 1- 1/2 to 2 hours.
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- Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
- Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through. (Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).
- Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
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