Best Moms Chicken And Rice Supreme Recipes

Mom's Chicken & Rice image

Provided by Star @ the skinny-ish dish

Number Of Ingredients 7

1 10.5 oz 98% Fat Free Cream Of Chicken Soup
1 10.5 oz Can of Water ((just fill the cream of chicken soup can with water))
1 cup Long Grain White Rice (Plain White rice- do NOT use Instant or Minute Rice)
1 ½ lbs Chicken Breast, raw
1 Packet of Lipton Recipe Secrets Onion Soup Mix
Cooking Spray
Salt & Pepper

Steps:

Preheat oven to 350 degrees.
Cut the chicken breast into small, uniform bite-size pieces.
In a large bowl, add chicken breast, soup mix, cream of chicken soup, water, and rice. Mix well until combined.
In a lightly sprayed casserole dish, add the chicken and rice mixture. Cover tightly with tin foil.
Place into the oven for 1 hour.
After removing from the oven, fluff the rice with a fork. Serve and enjoy!

Chicken and Rice Supreme image

Provided by Sky Valley Cook

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

3 -4 chicken breasts, diced
1 cup regular whipping cream
2 (4 1/2 ounce) boxes chicken rice-a-roni
2 (10 1/2 ounce) cans cream of chicken soup

Steps:

Preheat oven to 350 degrees.
Prepare chicken Rice-A-Roni, per package directions.
Spread rice evenly in buttered 9x13 baking dish.
Place uncooked, diced chicken breast on top of rice.
Mix whipping cream and chicken soup together, and pour on top of chicken and rice.
Baked, uncovered for 30-40 minutes, or until the juice of the chicken pieces runs clear.

Nutrition Facts : Calories 759.5, Fat 42.2, SaturatedFat 19.3, Cholesterol 164.3, Sodium 2256.4, Carbohydrate 60.4, Sugar 0.9, Protein 33.4

Mom's Chicken and Rice Supreme image

Provided by American in Paris

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 -1 1/2 lb chicken, cut-up (I prefer thighs and bone-in breasts)
1 1/2 cups Minute Rice
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup water
seasoning salt, to taste
pepper, to taste

Steps:

Mix all ingredients except chicken and spread in a greased, (I use non-stick spray.)13x9 inch pan.
Place chicken on top (skin side up).
Season the chicken pieces with salt and pepper.
Cover tightly with foil.
Bake at 300 degrees for 2 hours.
Remove foil. You can place under broiler for a few minutes to brown chicken pieces if you like (my mother did not, but I like my chicken browned so I added this step).

Nutrition Facts : Calories 573, Fat 34.5, SaturatedFat 13.4, Cholesterol 96.7, Sodium 1701.8, Carbohydrate 45.3, Fiber 1.1, Sugar 2.6, Protein 19.8

Mom's Chicken image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 10

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
2 teaspoons chile flakes
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 cloves garlic, smashed
One 4- to 6-pound chicken, cut into 8 pieces

Steps:

In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.