CHICKEN WITH SAUCE OVER RICE RECIPES

CHICKEN AND RICE IN CREAMY SAUCE RECIPE | ALLRECIPES

Chicken and Rice in Creamy Sauce Recipe | Allrecipes image

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

Ingredients

4 cups water
2 cups uncooked jasmine rice
20 ounces thick-cut bacon, chopped
8 skinless, boneless chicken breast halves
½ teaspoon garlic powder, or to taste
½ teaspoon onion powder, or to taste
½ teaspoon ground nutmeg, or to taste
salt and ground black pepper to taste
½ cup butter
3 cups heavy whipping cream
½ (10.75 ounce) can condensed cream of mushroom soup
½ (10.75 ounce) can condensed cream of chicken soup

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

CHICKEN AND WHITE SAUCE OVER RICE RECIPE - FOOD.COM

Chicken and White Sauce over Rice Recipe - Food.com image

Experimentation in the kitchen succeeds again. This is a recipe my wife and kids ask for all the time. It can be served over pasta also, but they prefer the white rice.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4-5 serving(s)

Number Of Ingredients 17

Ingredients

6 tablespoons butter
1 1/2 tablespoons minced garlic
1 teaspoon dried thyme (rubbed between your fingers to release flavor)
5 tablespoons flour
4 cups milk
1 cup grated parmesan cheese
1 teaspoon salt
black pepper (to taste)
4 -5 boneless chicken breasts
2 tablespoons olive oil
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon black pepper
2 cups chicken broth
2 cups water
2 cups rice

Steps:

Sauce:.
In sauce pan melt butter, then add thyme and garlic, whisk for 2 minutes.
Remove from heat and add flour, stir to a paste.
Add milk and bring to slow boil while stirring until thickened.
Add parmesan cheese, salt and pepper and stir to melt cheese.
Rice:.
Bring chicken broth and water to boil then add rice and simmer 20 - 25 minutes until all liquid absorbed and rice is tender.
Chicken:.
Heat oil in skillet.
Slice chicken breast into 1" chunks and add to heated oil.
Add garlic powder, onion powder and cumin.
Saute until chicken cooked.
Once chicken cooked drain excess oil and add to finished sauce.
Serve over rice.

Nutrition Facts : Calories 1152, FatContent 55.2, SaturatedFatContent 26, CholesterolContent 194.8, SodiumContent 1709.2, CarbohydrateContent 101.8, FiberContent 2.4, SugarContent 0.8, ProteinContent 58.8

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