VELVEETA CHEESY CHICKEN AND RICE BAKE RECIPES

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CHEESY BROCCOLI RICE BAKE RECIPE - BETTYCROCKER.COM



Cheesy Broccoli Rice Bake Recipe - BettyCrocker.com image

Got lots of cooking coming up this week? Get ahead in the kitchen with an oven full of flavor. Our no-stress, fuss-free Cheesy Broccoli Rice Bake is a great side dish to any meal you make and can easily be made ahead of time.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 11

1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon butter or margarine
1 large onion, chopped (1 cup)
1 loaf (16 oz. box) VELVEETA™ Original Cheese, cut into cubes
1 can (10 3/4 oz) condensed cream of mushroom soup
2/3 cup milk
1/4 teaspoon pepper, if desired
2 cups fresh broccoli florets (1/2 inch)
1 cup fine soft bread crumbs (about 1 1/2 slices bread)
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.
  • Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.
  • Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over rice mixture.
  • Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

Nutrition Facts : FatContent 1 1/2 , ServingSize 1 Serving, TransFatContent 1 g

SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE RECIPE ...



Slow-Cooker Southwest Cheesy Chicken and Rice Recipe ... image

Destined to become a new family favorite, this slow-cooker dinner dishes out lots of love in the form of extra-cheesy rice, tender chicken, black beans and corn.

Provided by Betty Crocker Kitchens

Total Time 2 hours 50 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 12

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
8 boneless skinless chicken thighs
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1 can (15 oz) black beans, drained, rinsed
1 cup fresh or frozen whole kernel sweet corn
8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
2 cups shredded Cheddar cheese (8 oz)
4 cups cooked white rice
1/4 cup chopped fresh cilantro

Steps:

  • Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
  • Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.

Nutrition Facts : Calories 510 , CarbohydrateContent 43 g, CholesterolContent 145 mg, FatContent 1/2 , FiberContent 5 g, ProteinContent 37 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1540 mg, SugarContent 5 g, TransFatContent 1/2 g

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