Best Awesome Chicken And Yellow Rice Casserole Recipes
CHICKEN & YELLOW RICE CASSEROLE
Chicken and Yellow Rice Recipe - a quick arroz con pollo casserole. This stuff is seriously delicious! We ate this for dinner and reheated it for lunch the next day. Chicken, yellow rice, cream of chicken soup, corn, black beans, rotel diced tomatoes, and green chiles and cheese. Use a rotisserie chicken and this is ready to bake in minutes. Can make in advance and refrigerate or freeze for later. Everyone LOVES this quick and easy weeknight meal!
Provided by Plain Chicken
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF. Lightly spray a 9x13-inch dish with cooking spray.
- Cook rice according to package directions.
- Mix together rice, corn, chicken, black beans, diced tomatoes and green chiles, chicken soup, taco seasoning, and 1cup cheese and soup. Season with salt and pepper, if desired.
- Spread into prepared pan, top with remaining 1 cup cheese.
- Bake for 30 to 40 minutes, until cheese is melted and bubbly.
CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE
Steps:
- Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
- Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
- Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.
EASY CHICKEN AND YELLOW RICE
Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.
Provided by Noty661
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
- Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
- Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g
ONE-POT SPANISH CHICKEN AND YELLOW RICE
An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!
Provided by Kel Kel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
- Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g
CHICKEN AND YELLOW RICE
This has been a favorite in my family for years. It is the most requested meal of my kids & their friends. I like to double the recipe and freeze one to have on hand for a quick supper. Also, I use a rice cooker to make the saffron rice. Just put in the water, rice, and butter, push the button and it is perfect every time and ready when you need it to assemble the casserole. I also use the lower fat sour cream and mayo, but prefer the regular cream of chicken soup, not the lower fat version. Kids and adults will enjoy this recipe. My daughter and her boyfriend were home from college over the holidays and were headed out the door to go out to dinner...until I said "Okay, but I made Chicken and Yellow Rice"....they exchanged glances and turned around and join the rest of the family for dinner....
Provided by Summers
Categories Chicken Breast
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a 13 x 9 inch casserole pan, arrange chicken in single layer, grate cold butter evenly over chicken and pour in sherry.
- Bake, covered for 50 minutes.
- Boil water and 2 tablespoons butter, add Mahatma rice mix. Stir, cover and simmer for 20 minutes.
- Fluff rice and set aside.
- In a large bowl, stir soup, mayo, sour cream, paprika and parsley.
- When chicken is cooked, pour broth into soup mixture and stir until well blended.
- Dice chicken.
- To assemble casserole, in a 13 x 9 inch pan, layer rice, 1/2 of soup mixture, chicken and remaining soup mixture. Sprinkle top with paprika.
- You can freeze it or cook at 350°F for about 30 to 40 minutes, or until hot, bubbly and heated throughout. If frozen, thaw and cook for 45 minutes to an hour.
Nutrition Facts : Calories 364.5, Fat 26.7, SaturatedFat 14.2, Cholesterol 115.7, Sodium 679.3, Carbohydrate 6.9, Fiber 0.2, Sugar 1.6, Protein 21.4
AWESOME CHICKEN AND YELLOW RICE
This is one of my staples and it is often requested. There is a lot of garlic in this, but it does not overpower. Served with good bread and a salad, it can't be beat. I use the packaged Vigo yellow rice mix for ease. Also, because this cooks for awhile, use either chicken thighs, legs or quarters to keep from drying out. Find the whole garlic cloves and spread them on your bread. I use a paella pan with a lid or you can use a casserole dish that you cover with foil.
Provided by Skoger in St. Peter
Categories Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 400 degrees.
- salt and pepper chicken.
- dredge chicken in flour.
- fry chicken in medium hot oil to brown and set aside (chicken will not be done).
- clean the garlic and mince about 1/4 of it leaving the rest in whole cloves.
- In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos.
- when it begins to boil, add the rice mix and boil for about a minute.
- put the rice mixture in the casserole or paella pan.
- Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken.
- Cover and bake for about 1 1/4 hours - 1/1/2 hours.
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