Best Grandmas Rice Dish Recipes

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GRANDMA'S RICE DISH



Grandma's Rice Dish image

This is a great recipe I found in Quick Cooking magazine years ago. It's very versatile and easy to throw together.

Provided by linguinelisa

Categories     Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 small onion, chopped
1/2 cup chopped green pepper
2 cups cooked rice
1 (14 ounce) can diced tomatoes, undrained
1 (11 ounce) can whole kernel corn, drained
1 (2 1/4 ounce) sliced olives, drained
6 bacon, strips cooked and crumbled
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 1/2 cups shredded cheddar cheese, divided
1/2 cup dry breadcrumbs
1 tablespoon butter or 1 tablespoon margarine, melted

Steps:

  • In a a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Drain grease. Stir in rice, tomatoes, corn, olives, bacon, chili powder, garlic powder and salt. Bring to a boil, then remove from heat. Add 1 cup of the cheese, stir until melted.
  • Transfer to a greased 11x7x2 inch baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter, sprinkle over cheese. Bake, uncovered, at 350 for 15-20 minutes or until cheese is melted.

GRANDMA'S CHICKEN AND RICE CASSEROLE



Grandma's Chicken and Rice Casserole image

Grandma's Chicken and Rice Casserole is one of those dishes the entire family will eat. This casserole is a perfect way to take leftover chicken, rice - and even hard-boiled eggs - and turn them into a whole new dish.

Provided by Barbara

Categories     Casserole     Entree

Time 50m

Number Of Ingredients 10

1 teaspoon butter
1 medium onion (diced)
1 cup celery (diced)
1 cup cooked chicken (diced)
1 10.5 oz. can cream of mushroom soup
1 cup rice (cooked)
3/4 cup mayonnaise
1 teaspoon lemon juice
3 hard-boiled eggs (diced)
3/4 cup cornflakes (crushed)

Steps:

  • In a skillet over medium heat, cook onion and celery in the butter until tender; do not brown.
  • Once the onion and celery are cooked, mix all ingredients together except cornflakes. Be sure to use cooked chicken and cooked rice!
  • Pour into a 2-quart baking dish that has been sprayed with non-stick cooking spray.
  • Sprinkle crushed cornflakes over top.
  • Bake at 375 degrees F for 30 minutes.

Nutrition Facts : Carbohydrate 35 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 120 mg, Sodium 656 mg, Fiber 1 g, Sugar 3 g, Calories 316 kcal, ServingSize 1 serving

GRANDMA'S KITCHEN CHICKEN AND RICE CASSEROLE



Grandma's Kitchen Chicken and Rice Casserole image

Make and share this Grandma's Kitchen Chicken and Rice Casserole recipe from Food.com.

Provided by Baking Bunny

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can cream of chicken soup
1 1/3 cups water
1 cup long grain rice
1 teaspoon dried dill, divided
1/4 teaspoon black pepper
1 (3 lb) package chicken pieces
2 tablespoons butter
1/2 cup crushed multi-grain cracker
1 teaspoon paprika

Steps:

  • Preheat oven to 375 degree. Combine undiluted soup, water, rice, 3/4 tsp dill, and black pepper in a 13x9 dish, mix well.
  • Remove skin from chicken pieces, discard skin.
  • Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil, bake for 45 minutes.
  • Melt butter in small saucepan over low heat, remove from heat. Add crushed crackers, paprika, and remaining dill to butter. Stir until blended.
  • Sprinkle cracker mixture on top of chicken pieces, bake (uncovered) until chicken is tender and rice cooked (approx. 5-10 mins longer). Season to taste with salt and pepper.

Nutrition Facts : Calories 736, Fat 41.7, SaturatedFat 14, Cholesterol 176.6, Sodium 736.1, Carbohydrate 43, Fiber 0.9, Sugar 0.5, Protein 43.8

GRANDMA'S APPLES AND RICE



Grandma's Apples and Rice image

LIKE MOST women of her generation, my husband's grandmother was a "no-measure cook". This recipe of hers suffered as it was handed down, so I made an effort to work out the kinks. Finally, my husband pronounced the results as good as he remembered, and we declared it the "official" recipe. -Joan Kasura, Silver Spring, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

1-1/4 cups uncooked brown rice
4 tablespoons butter, divided
2-1/2 cups chunky applesauce
1 cup diced peeled apples
1/4 cup packed brown sugar
1-3/4 teaspoons ground cinnamon, divided
Dash salt

Steps:

  • Cook rice according to package directions. Stir 2 tablespoons butter into hot rice. Add applesauce, apples, brown sugar, 1-1/2 teaspoons cinnamon and salt. Spoon into a greased deep 2-qt. baking dish. Dot with remaining butter; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 35 minutes or until heated through. Serve warm or cold.

Nutrition Facts : Calories 253 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 83mg sodium, Carbohydrate 47g carbohydrate (23g sugars, Fiber 3g fiber), Protein 3g protein.

MAMAW'S CHICKEN AND RICE CASSEROLE



Mamaw's Chicken and Rice Casserole image

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
  • Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
  • Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

GRANDMA'S CHICKEN AND RICE CASSEROLE



Grandma's Chicken and Rice Casserole image

This chicken and rice casserole is one of my favorite recipes from my grandmother. It makes great leftover meals, too, perfect for someone with a busy lifestyle.

Provided by Josh Butler

Categories     Chicken and Rice Casserole

Time 1h20m

Yield 6

Number Of Ingredients 11

1 teaspoon butter
2 cups diced cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup cooked rice
1 cup diced celery
¾ cup creamy salad dressing (such as Miracle Whip®)
4 large hard-cooked eggs, chopped
1 tablespoon lemon juice
1 teaspoon minced onion
½ cup cornflake crumbs
½ cup slivered almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
  • Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
  • Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 20 g, Cholesterol 192.1 mg, Fat 23.2 g, Fiber 1.3 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 685.3 mg, Sugar 5.7 g

GRANDMA'S CHICKEN RICE CASSEROLE



Grandma's Chicken Rice Casserole image

I can remember my grandmother making this since I was little. It is great and uses ingredients that we almost always have on hand.

Provided by iewe7726

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup rice (cooked in 2 cups salted water, according to directions)
1/4 cup dried chopped onion
1 (10 3/4 ounce) can cream of celery soup
1 (8 ounce) jar Cheez Whiz
1 (12 ounce) package frozen broccoli, cooked
2 cups canned chicken

Steps:

  • Mix all ingredients and place in 9 x 13 pan.
  • Cook at 350 degrees for 30 minutes.
  • This is a great use for leftover rice.
  • Optional: Sprinkle a little Mrs. Dash on the top for added flavor.
  • Try different veggies, or add things like mushrooms, etc. for a different twist.

GRANDMA'S RICE PUDDING



Grandma's Rice Pudding image

My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. -Margaret DeChant, Newberry, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 cups cooked rice
1/4 cup raisins
2 large eggs
1-1/2 cups whole milk
1/2 cup sugar
1/2 teaspoon ground nutmeg
Additional milk, optional

Steps:

  • Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.

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