Best My Creamed Chicken In Rice Ring Recipes

CREAMY CHICKEN AND RICE

Creamy Chicken and Rice image

When my mom asked me to prepare a speedy supper to feed our family, I used leftover chicken to create this casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. I recently got married, and my husband, Doug, loves it, too. -Jennifer Biggs Cassel, Mediapolis, Iowa

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 cups cooked rice
1/2 cup butter, divided
1/4 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 to 5 cups cubed cooked chicken
12 ounces Velveeta, cubed
2 cups sour cream
1-1/4 cups crushed butter-flavored crackers (about 32)

Steps:

Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. , In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. , Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.

Nutrition Facts : Calories 723 calories, Fat 43g fat (24g saturated fat), Cholesterol 169mg cholesterol, Sodium 1164mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 1g fiber), Protein 36g protein.

MY CREAMED CHICKEN IN RICE RING

My Creamed Chicken in Rice Ring image

This is comfort food personified. I've been making this for as long as I can remember. No one has ever NOT liked it, and I never have any left over for another meal!

Provided by Nana Lee

Categories Poultry

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 whole chicken breasts, with skin and bones
4 large carrots, cut in 1 1/2-inch pieces
6 stalks celery & leaves, cut in 2-inch pieces
salt & pepper
4 tablespoons butter
4 tablespoons flour
2 cups chicken broth, from cooked chicken
2 cups raw rice
4 cups cold water
1/4 cup butter
salt

Steps:

NOTE: MAKE RICE WHILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS.
Put breasts in deep pot with carrots and celery.
Cover with COLD water.
Add salt and pepper.
Bring all to a boil and reduce heat to simmer.
Cover and simmer for at least an hour. Until meat appears to be falling off bones.
Remove chicken and cool.
When cool enough to handle, remove bones and skin and discard.
Cut chicken into bite-size pieces, not too small.
Remove 2 cups of broth from pot.
Melt butter in pan and whisk in flour until smooth.
Remove from heat and add 1/2 cup broth, whisking to keep it smooth.
Add another 1/2 cup and whisk again. Try to keep it from lumping.
Return to heat and add last cup of broth. Keep heat low-medium and keep whisking until sauce thickens.
Should be like very heavy cream or slightly thicker, not runny.
Add chicken pieces, keep warm until rice is done.
I usually add canned lima beans to the sauce, but this is optional. You could also add some celery and/or carrots from the pot.
RICE RING.
You can make the rice as you usually do to get 4 cups cooked rice OR use my method.
Put rice and cold water in pot. Add salt.
Bring water to a boil and stir rice ONCE with wooden spoon.
Cover tightly and simmer for 18 minutes.
When done, remove from heat and fluff rice with a fork.
Add butter and stir gently until all melted and blended inches.
Pack rice into buttered ring mold and tamp down so it is packed, not loose.
Put serving plate over top of mold and flip over.
Tap gently to loosen rice ring.
Fill center of ring with creamed chicken, decorate as desired and serve.
NOTE: Putting veggies in creamed chicken is an option. You could serve them as a side dish.
Use the rest of the broth with carrots and celery for soup or another recipe.