CHEESE CHICKEN AND RICE RECIPE RECIPES

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CROCK-POT CHICKEN WITH BLACK BEANS & CREAM CHEESE RECIP…



Crock-Pot Chicken With Black Beans & Cream Cheese Recip… image

I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any!

Total Time 4 hours 3 minutes

Prep Time 3 minutes

Cook Time 4 hours

Yield 4 serving(s)

Number Of Ingredients 5

4 -5 boneless chicken breasts, frozen
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

Steps:

  • Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
  • Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
  • Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
  • Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
  • All done and enjoy!

Nutrition Facts : Calories 679.2, FatContent 35, SaturatedFatContent 15.2, CholesterolContent 155.3, SodiumContent 913.4, CarbohydrateContent 50.1, FiberContent 11.2, SugarContent 9.9, ProteinContent 45.9

CHICKEN RICE CASSEROLE RECIPE - FOOD.COM



Chicken Rice Casserole Recipe - Food.com image

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

4 tablespoons butter, divided
3 tablespoons flour
1 teaspoon dried thyme
1 cup chicken broth
1 cup milk
2 cups diced cooked chicken
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups cooked rice
3/4 cup frozen peas, thawed
1 tablespoon dry breadcrumbs
1 tablespoon grated parmesan cheese

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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