BBQ CHICKEN AND RICE CASSEROLE RECIPES
CHICKEN AND RICE CASSEROLE FOIL PACKS RECIPE ...
We took our favorite casserole and turned it into a light and easy foil pack dinner, filled with classic flavors and fresh vegetables.
Provided by Betty Crocker Kitchens
Total Time 45 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
- Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken broth and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers.
- Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast; evenly top with bacon.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.
Nutrition Facts : Calories 540 , CarbohydrateContent 55 g, CholesterolContent 120 mg, FatContent 2 , FiberContent 2 g, ProteinContent 47 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 1000 mg, SugarContent 3 g, TransFatContent 0 g
CHICKEN RICE CASSEROLE RECIPE - FOOD.COM
A great use for leftover chicken or turkey. Uses no Cream of Whatever soup. A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
- Gradually stir in broth and milk, stirring until thick and smooth.
- Stir in chicken and add salt and pepper; set aside.
- Grease a 1 1/2 quart shallow baking dish.
- Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
- Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
- Bake at 400° until hot and bubbly, about 20 to 25 minutes.
Nutrition Facts : Calories 442.3, FatContent 19.6, SaturatedFatContent 10.4, CholesterolContent 92.7, SodiumContent 574.7, CarbohydrateContent 39.1, FiberContent 1.8, SugarContent 1.6, ProteinContent 25.7
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