CHICKEN AND RICE IN CREAMY SAUCE RECIPE | ALLRECIPES
A thick, creamy mushroom sauce served over golden brown chicken breasts and jasmine rice. Easy and satisfying.
Provided by Bjorn Stacey
Categories Meat and Poultry Chicken Breast
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon on paper towels; reserve bacon drippings.
- Season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
- Melt butter in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot butter, turning once, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and cut chicken breasts into small pieces. Reserve pan drippings.
- Bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan. Stir bacon, reserved bacon drippings, and reserved chicken drippings into cream mixture.
- Spread rice in a thick layer in the bottom of a 9x13-inch casserole dish. Spread chicken over rice and pour soup mixture over chicken. Cover dish with aluminum foil.
- Bake casserole in the preheated oven until heated through and bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 578.4 calories, CarbohydrateContent 29.5 g, CholesterolContent 163.1 mg, FatContent 39.5 g, FiberContent 0.4 g, ProteinContent 25.5 g, SaturatedFatContent 21.6 g, SodiumContent 642.2 mg, SugarContent 0.4 g
SOY SAUCE CHICKEN AND RICE RECIPE | ALLRECIPES
I got this recipe from my Mom several years ago, however, I don't know where she got it. It's delicious and can be made ahead of time. Very tasty. Serve with a salad and rolls if desired, making a wonderful meal. The recipe can be doubled or tripled, depending on the size of the group you need to feed!
Provided by PALMYRA
Categories Meat and Poultry Chicken Breast
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, brown chicken breasts in oil until golden. Remove from skillet and set aside.
- Saute celery and onion for 2 to 3 minutes, until translucent. Add cream of chicken soup, cream of celery soup, Worcestershire sauce, soy sauce and water. Heat until mixture is hot and bubbly. Add uncooked rice and mushrooms and stir all together to mix well.
- Pour mixture into a 9x13 inch baking dish, place browned chicken on top and bake, covered, in preheated oven for about 1 1/2 hours.
Nutrition Facts : Calories 434.1 calories, CarbohydrateContent 36.5 g, CholesterolContent 81.7 mg, FatContent 17.8 g, FiberContent 2.1 g, ProteinContent 30.6 g, SaturatedFatContent 3.8 g, SodiumContent 1817.4 mg, SugarContent 4.2 g
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