CHEESE CHICKEN RICE BAKE RECIPES

CHICKEN BROCCOLI RICE AND CHEESE CASSEROLE - FOOD.COM

Chicken Broccoli Rice and Cheese Casserole - Food.com image

3/18/13. I've updated this recipe to include alternate choices for the canned chicken the original recipe called for. Lately, I've been using store bought rotisserie chicken. I've seen a lot of recipes for broccoli, cheese and rice casseroles. However, this takes it from a side dish to a main meal casserole. It fills up the sink with dirty dishes, but that is the only draw back. You can make umpteen variations to customize the taste to your liking. I will offer substitution possibilities in the instructions.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups cooked chicken (bake it yourself, rotisserie or canned)
3 cups cooked rice (1 cup uncooked)
2 cups frozen chopped broccoli
1 (8 ounce) can cream of chicken soup
1 (8 ounce) can cream of mushroom soup
1/2 cup margarine
1/2 cup chopped onion
6 ounces shredded cheddar cheese

Steps:

Drain 2 cans of chicken breast meat (You can substitute home boiled chicken or rotisserie- just chop it small).
Boil broccoli till tender; drain.
Boil rice. (You can substitute a packet of broccoli cheese rice mix such as Lipton's. Depending on amount of rice you want, might want to make two packets).
Melt margarine in large frying pan. Saute onions till glassy. Add both soups and stir well. Add cheese and mix till melted. Remove from heat.
Lightly grease a 13 x 9 glass dish.
Spread rice evenly over bottom of dish.
Spread broccoli over rice layer.
Pour 1/3 of cheese sauce over the broccoli and rice and spread evenly.
Spread chicken on top of cheese sauce and top with remaining sauce.
If desired, sprinkle more shredded cheese on top.
Bake at 350 for 30 minutes.

Nutrition Facts : Calories 514, FatContent 31.6, SaturatedFatContent 11, CholesterolContent 59.1, SodiumContent 923.6, CarbohydrateContent 36.1, FiberContent 2.1, SugarContent 2.2, ProteinContent 21.3

CHICKEN AND WILD RICE BAKE RECIPE: HOW TO MAKE IT

Chicken and Wild Rice Bake Recipe: How to Make It image

This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. —Suzanne Greenslit, Merrifield, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 50 minutes

Prep Time 60 minutes

Cook Time 50 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3 cups water
1 cup uncooked wild rice
2-1/2 teaspoons salt, divided
1/4 cup butter, cubed
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 ounces) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
3/4 cup slivered almonds

Steps:

In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Nutrition Facts : Calories 332 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 809mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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