Best Easy Chicken Pilaf Casserole Recipes

EASY CHICKEN PILAF CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart casserole dish.
• In a saucepan, melt butter; whisk in flour and fresh garlic (if using), and whisk for 1 minute.
• Gradually stir in half and half cream and chicken broth; bring to a light boil, and simmer for 2 minutes, until thickened; add in grated Parmesan cheese (you can use as much as you desire) salt and pepper.
• Fold in the cooked chicken, rice, mushrooms, peppers and parsley.
• transfer to a prepared casserole dish.
• Cover, and bake for 40-45 minutes, or until the rice is done, and the casserole is bubbly.
• Note: cooked brown rice is great also.

ONE-POT CHICKEN PILAF

Steps:

• Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
• Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

EASY PILAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
• Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
• Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

CHICKEN & RICE PILAF CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Season the chicken pieces with salt and pepper.
• Heat a large skillet.
• When hot, add enough of the oil to cover the bottom of the pan.
• Heat the oil to almost smoking.
• Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
• As the chicken browns, transfer the finished pieces to 2 large baking pans.
• Drizzle liberally with lemon juice.
• If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
• Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
• Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
• Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
• Stir in the broth and water and bring to a boil.
• (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
• Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
• Remove from oven and let rest, still covered, at least 10 minutes before serving.

CHEESY RICE PILAF CHICKEN BAKE

Steps:

• Preheat oven to 350°F.
• In a 9 x 13 baking pan, lay chicken breasts side-by-side.
• In a medium bowl, combine rice pilaf mix, olive oil, garlic, onion and chicken broth. Pour evenly over chicken breasts.
• Cover pan with aluminum foil, securing all sides, and bake for 30-40 minutes (depending on the size of your chicken breasts--some found at the supermarket today are mamouth!).
• Once chicken breasts are cooked through, remove pan from oven. Preheat broiler to medium heat.
• Evenly divide cheddar cheese and sprinkle the top of each chicken breast.
• Place pan 4-6 inches from heat source (uncovered) and broil for 2-3 minutes or until cheese has melted and begun to brown slightly.
• Remove from oven and allow to cool for 5 minutes before serving.

CHICKEN & RICE PILAF CASSEROLE

Steps:

• Cook chicken breast in water until done.
• Set aside 2 cups of chicken broth for later.
• Cook rice pilaf according to directions on box.
• Cut chicken into bite size pieces.
• Mix chicken& rice pilaf in a 13x9 pan.
• Melt the margarine in medium size pan.
• Blend in the flour.
• Add the chicken broth& mix well.
• Add the half& half.
• Stir over medium heat until mixture thickens.
• Pour over casserole.
• Bake at 350 degrees for 20-30 minutes.