CHICKEN AND RICE PAPRIKASH CASSEROLE RECIPE - FOOD NETW…
Chicken paprikash becomes a one-dish dinner in this casserole. Bell peppers aren't traditional, but they add a lot of vitamin C to the dish and natural sweetness. The brown rice soaks up the sauce and becomes incredibly rich and satisfying, but maintains a nice chew.
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 50 minutes
Prep Time 10 minutes
Cook Time 1 hours 40 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, onions, bell peppers and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. If the mixture becomes too dry, add a tablespoon or two of water. Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring. Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes.
- Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes. Top with the chopped parsley and serve with a dollop of sour cream.
Nutrition Facts : Calories 378 calorie, FatContent 10 grams, SaturatedFatContent 3 grams, CholesterolContent 133 milligrams, SodiumContent 313 milligrams, CarbohydrateContent 34 grams, FiberContent 4 grams, ProteinContent 36 grams, SugarContent 6 grams
SMOTHERED CHICKEN CASSEROLE RECIPE - BETTYCROCKER.COM
Enjoy this creamy chicken casserole baked with chicken thighs, broccoli and angel hair pasta. The bacon sprinkled on top adds to the "yum" factor!
Provided by Betty Crocker Kitchens
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
- Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
- Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.
Nutrition Facts : Calories 570 , CarbohydrateContent 49 g, CholesterolContent 105 mg, FatContent 3 , FiberContent 4 g, ProteinContent 35 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 880 mg, SugarContent 2 g, TransFatContent 1/2 g
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SMOTHERED CHICKEN CASSEROLE RECIPE - BETTYCROCKER.COM
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