Best Autumn Chicken And Rice Recipes

BAKED CHICKEN AND RICE WITH AUTUMN VEGETABLES

Baked Chicken and Rice with Autumn Vegetables image

With chicken, rice and vegetables, this casserole is a mouthwatering meal in one!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

8 chicken drumsticks or thighs (1 1/4 lb), skin removed
1 package (6 oz) original-flavor long-grain and wild rice mix
2 cups 1 1/2-inch cubes peeled butternut squash
1 medium zucchini, cut lengthwise in half, then cut crosswise into 3/4-inch slices
1 medium red bell pepper, cut into 1-inch pieces (1 cup)
2 cups water
1/2 cup garlic-and-herb spreadable cheese

Steps:

Heat oven to 425°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture. Cover pan with foil.
Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 260, Carbohydrate 21 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 5 g, TransFat 0 g

AUTUMN CHICKEN AND RICE

Autumn Chicken and Rice image

A classic chicken and rice dish with a little twist of wild rice and apples for a hearty, warming fall or winter supper. We used a seasoned packaged wild rice blend, but plain long grain and wild rice should work fine. If you're using plain, you may want to adjust your seasonings slightly, as your salt content will be lower.

Provided by EmmyDuckie

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 carrots, sliced
1/2 tablespoon minced garlic
1 medium onion, diced
2 celery ribs, chopped
6 slices bacon
6 bone in chicken thighs
1 tablespoon poultry seasoning
2 bay leaves
1 teaspoon spicy mustard
2 cups chicken stock
1 cup apple cider
1 (8 ounce) package long grain and wild rice blend
1 apple, chopped

Steps:

Place carrots, onion, garlic, and celery in crock pot.
Cook bacon over medium heat in a large skillet, reserving a few tablespoons of bacon fat, crumble and add to crock pot.
Coat chicken thighs in poultry seasoning and salt and pepper to taste, brown chicken in bacon fat.
Add chicken pieces, mustard, bay leaves, and liquids to crock pot.
Cook on high 4 hours, or low 8 hours.
30 minutes before serving, add rice and apples. Debone and roughly chop chicken, if desired, or leave pieces whole. Turn heat to high (if not already on high) and allow rice to absorb all liquid.

Nutrition Facts : Calories 305.9, Fat 19.2, SaturatedFat 5.5, Cholesterol 86.8, Sodium 300.6, Carbohydrate 13, Fiber 2.2, Sugar 6.9, Protein 20

BAKED CHICKEN AND RICE WITH AUTUMN VEGETABLES

Baked Chicken and Rice with Autumn Vegetables image

With chicken, rice and vegetables, this casserole is a mouthwatering meal in one!

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

8 chicken drumsticks or thighs (1 1/4 lb), skin removed
1 package (6 oz) original-flavor long-grain and wild rice mix
2 cups 1 1/2-inch cubes peeled butternut squash
1 medium zucchini, cut lengthwise in half, then cut crosswise into 3/4-inch slices
1 medium red bell pepper, cut into 1-inch pieces (1 cup)
2 cups water
1/2 cup garlic-and-herb spreadable cheese

Steps:

Heat oven to 425°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture. Cover pan with foil.
Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.