CREAMED CHICKEN AND RICE RECIPES
SLOW COOKER CHICKEN, BROCCOLI AND RICE CASSEROLE ...
This cheesy Slow Cooker Chicken, Broccoli and Rice Casserole takes just minutes of prep, thanks to your crock pot! It is one of my favorite crock pot recipes for quick family dinners!
Provided by Kristine
Categories Main Course
Total Time 190 minutes
Prep Time 10 minutes
Cook Time 180 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Place onion, brown rice, Dijon mustard, garlic powder, dried thyme, salt and pepper in bottom of slow cooker.
- Pour in broth and stir until well combined.
- Add chicken to the slow cooker. Sprinkle chicken with additional black pepper.
- Cover and cook on high for 2 1/2 to 3 1/2 hours, until chicken is cooked through and rice has absorbed almost all of the broth. In my slow cooker this took 3 hours on high.
- When the slow cooking time is almost finished, cook the broccoli. You can steam it on the stove or in the microwave, or roast it in your oven. (It is also possible to cook the broccoli in the slow cooker by adding it on top of the rice and chicken during the last hour of cook time. If you slow cook the broccoli it will lose its vibrant green color. I get best results when I steam the broccoli on the stove.)
- When chicken and rice are done, remove chicken to a cutting board.
- Add the plain Greek yogurt (if using), Parmesan cheese and cheddar cheese to the rice in the slow cooker. Stir to combine.
- Cut the chicken into bite-size pieces and add to the slow cooker along with the cooked broccoli. Stir and serve.
Nutrition Facts : ServingSize 1 /6 recipe, Calories 377 kcal, CarbohydrateContent 35 g, ProteinContent 32 g, FatContent 12 g, SaturatedFatContent 6 g, CholesterolContent 83 mg, SodiumContent 630 mg, FiberContent 4 g, SugarContent 4 g
CHICKEN RICE CASSEROLE RECIPE - FOOD.COM
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
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
More about "creamed chicken and rice recipes"
SLOW COOKER CHICKEN, BROCCOLI AND RICE CASSEROLE ...
This cheesy Slow Cooker Chicken, Broccoli and Rice Casserole takes just minutes of prep, thanks to your crock pot! It is one of my favorite crock pot recipes for quick family dinners!
From kristineskitchenblog.com
Reviews 5
Total Time 190 minutes
Category Main Course
Cuisine American
Calories 377 kcal per serving
From kristineskitchenblog.com
Reviews 5
Total Time 190 minutes
Category Main Course
Cuisine American
Calories 377 kcal per serving
- Cut the chicken into bite-size pieces and add to the slow cooker along with the cooked broccoli. Stir and serve.
See details
CHICKEN RICE CASSEROLE RECIPE - FOOD.COM
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.
From food.com
Reviews 4.5
Total Time 45 minutes
Calories 442.3 per serving
From food.com
Reviews 4.5
Total Time 45 minutes
Calories 442.3 per serving
- Bake at 400° until hot and bubbly, about 20 to 25 minutes.
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CHICKEN KATSU CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 885 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 885 calories per serving
- Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
- When the time’s up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you’re ready to cook.
- For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
- Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
- Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
- Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
- Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
- Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
- Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
- Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
- To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.
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CREAMED CORN RECIPE - BBC GOOD FOOD
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From bbcgoodfood.com
Total Time 30 minutes
Category Side dish
Cuisine American
Calories 344 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Side dish
Cuisine American
Calories 344 calories per serving
- Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.
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From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Side dish
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Calories 83 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Side dish
Cuisine French
Calories 83 calories per serving
- Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.
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SLOW COOKER CHICKEN, BROCCOLI AND RICE CASSEROLE ...
This cheesy Slow Cooker Chicken, Broccoli and Rice Casserole takes just minutes of prep, thanks to your crock pot! It is one of my favorite crock pot recipes for quick family dinners!
From kristineskitchenblog.com
Reviews 5
Total Time 190 minutes
Category Main Course
Cuisine American
Calories 377 kcal per serving
From kristineskitchenblog.com
Reviews 5
Total Time 190 minutes
Category Main Course
Cuisine American
Calories 377 kcal per serving
- Cut the chicken into bite-size pieces and add to the slow cooker along with the cooked broccoli. Stir and serve.
See details
CHICKEN RICE CASSEROLE RECIPE - FOOD.COM
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.
From food.com
Reviews 4.5
Total Time 45 minutes
Calories 442.3 per serving
From food.com
Reviews 4.5
Total Time 45 minutes
Calories 442.3 per serving
- Bake at 400° until hot and bubbly, about 20 to 25 minutes.
See details
CREAMED CORN RECIPE - BBC GOOD FOOD
The best side dish in the States, this addictive, creamy, cheesy mix goes well with pretty much everything, but pairs particularly well with barbecue dishes
From bbcgoodfood.com
Total Time 30 minutes
Category Side dish
Cuisine American
Calories 344 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Side dish
Cuisine American
Calories 344 calories per serving
- Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.
See details
CREAMED SPINACH RECIPE - BBC GOOD FOOD
What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Side dish
Cuisine French
Calories 83 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Side dish
Cuisine French
Calories 83 calories per serving
- Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.
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CREAMED CHICKEN FOR BISCUITS RECIPE | ALLRECIPES
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BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE RECIPE ...
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From allrecipes.com
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AJí DE GALLINA: PERUVIAN SPICY CREAMED CHICKEN RECIPE
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