Best Miss Julias Chicken And Rice Casserole Recipes

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees and spray a 9x13 baking dish with vegetable oil spray.
• Heat a large pot on medium high heat.
• Add chicken broth, unsalted butter, cream of chicken soup, cream of mushroom soup, black pepper, garlic and onion together and stir together well.
• Bring to a boil then turn off the heat.
• Add in the rice and chicken and stir well until coated.
• Pour mixture into baking dish and cover with foil.
• Bake for 50-60 minutes.
• Let sit for ten minutes before removing foil.

EXOTIC CHICKEN AND RICE CASSEROLE

Steps:

• Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
• Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
• Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
• Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
• While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
• Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

CREAMY CHICKEN AND RICE CASSEROLE SKILLET RECIPE

Steps:

• In the bottom of a large skillet pan, melt the butter over medium heat.
• Add in the onion, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft (about 6 minutes).
• Add in the rice and garlic and cook for 1 minute (stirring occasionally). Add in the broth, milk, and remaining salt. Add pepper to taste.
• Bring to a boil, stirring occasionally to keep the rice from sticking to the pot.
• Add in the cooked chicken, stir to mix it all together, and bring back to a boil.
• Reduce the heat to medium-low, cover skillet with a lid, and simmer until the liquid is absorbed and the rice is tender* (about 15-18 minutes).
• Remove skillet pan from heat. Stir in the frozen mixed vegetables and 1 cup of cheese.
• Season with more salt and pepper if needed.
• Top with the remaining cheese and place the lid on top of the skillet and let the cheese melt and the rice continue to steam (about 5 minutes).
• Serve and enjoy!

MISS JULIA'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 325'F
• Salt and Pepper the chicken breast halves (no flour) and brown in skillet with stick of butter
• Remove and place in a casserole dish
• In same skillet, saute small chopped onion, cup of uncooked rice (not minute rice) and minced clove of garlic until the rice is brown
• Spoon the mixture over the chicken breasts
• Mix together cream of mushroom soup (undiluted) and chicken broth
• Pour this over the chicken and rice mixture, then add one 4 oz can of mushrooms, undrained and cover the dish tightly with foil
• Bake for 1 1/2 hours. If the rice hasn't absorbed all the liquid continue baking for another 15 - 20 minutes