Best Skinny Chicken Rice And Beans Bake Recipes

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MOM'S CHICKEN & RICE



Mom's Chicken & Rice image

Old-fashioned chicken and rice, lightened up for the perfect Sunday dinner.

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!

DUMP-AND-BAKE CHICKEN RICE CASSEROLE



Dump-and-Bake Chicken Rice Casserole image

A super easy and delicious home cooked meal that requires only 5 minutes prep work. It's hearty, comforting and so delicious!

Provided by The Seasoned Mom

Categories     Main Course

Time 1h35m

Number Of Ingredients 7

6 frozen thin-sliced boneless (skinless chicken breast (about 1.5 lbs.)*)
16 ounce package frozen cut green beans (do NOT thaw first)
2 cups uncooked brown rice
3 cups chicken stock
1 10.5 ounce can condensed cream of mushroom soup (undiluted)**
1 cup 4 ounces shredded cheddar cheese
1 cup panko breadcrumbs***

Steps:

  • Preheat oven to 400F (200C).
  • Spray a 13 x 9-inch baking dish with cooking spray and set aside.
  • Place frozen, raw chicken cutlets in bottom of prepared dish. Add the frozen green beans over the chicken, and cover with uncooked brown rice.
  • Whisk together chicken stock and condensed soup until combined. Pour in the dish.
  • Cover tightly with aluminum foil and bake for 1 hour, 20 minutes to 1 hour, 30 minutes (or until rice is tender and has absorbed most of the liquid).
  • Remove foil, sprinkle with cheddar and breadcrumbs. Place under the broiler (uncovered) for about 5 more minutes, or until cheese is melted and breadcrumbs are crispy.

Nutrition Facts : Calories 570 kcal, Carbohydrate 67 g, Protein 41 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 98 mg, Sodium 852 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

SKINNY CHICKEN AND RICE CASSEROLE



Skinny Chicken and Rice Casserole image

Easy Skinny Chicken and Rice Casserole using NO cream soups and made in about 30 minutes!

Provided by Jenn

Categories     Main

Time 30m

Number Of Ingredients 12

1 Tbsp. olive oil
4-5 green onions (diced)
1 14-oz pkg. sliced fresh mushrooms
2 cups cooked boneless (skinless chicken, cubed)
3 Tbsp. all-purpose flour
1 1/2 cups milk
2 1/2 cups cooked brown rice (I used instant)
1 5.3-oz fat free plain Greek yogurt
1/4 cup light mayonnaise
1/4 tsp. salt
1/4 tsp. pepper
3/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350ºF. Spray a 2 quart casserole dish with cooking spray.
  • In a skillet, heat oil. Add green onions and mushrooms. Cook until tender.
  • Add chicken. Sprinkle with flour. Cook for one minute, stirring constantly. Stir in milk, bring to a boil and cook for 3 minutes, or until thick and bubbly.
  • Add brown rice. Fold in Greek yogurt, mayo and salt and pepper. Pour into prepared casserole dish.
  • Top with cheese and bake for 20 minutes, or until cheese melts and it's bubbly around the edges.

SKINNY CREAMY CHICKEN AND RICE



Skinny Creamy Chicken and Rice image

44% less sat fat • 50% more dietary fiber than the original recipe. Ideal for potlucks and family gatherings, this cracker-topped casserole uses cooked chicken, frozen vegetables, and convenience products to keep the prep time to about 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 12

3 cups chopped cooked chicken
1 package (12 oz) frozen broccoli florets
2 cups cooked rice
1 1/2 cups frozen peas
1 can (10.75 oz) condensed 98% fat-free cream of chicken soup
1 can (10.75 oz) condensed fiesta nacho cheese soup
1 can (14.5 oz) Muir Glen™ fire-roasted tomatoes and green chilies
1/2 cup fat-free milk
1/2 teaspoon crushed red pepper (optional)
1/2 cup shredded cheddar cheese (2 ounces)
1/2 cup shredded mozzarella cheese (2 ounces)
1 cup crushed rich round crackers

Steps:

  • Preheat oven to 350 °F. Place chicken in the bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. In a large bowl, combine broccoli, rice, and peas. Spread mixture over the chicken. In a medium bowl, combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour soup mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.
  • Bake, uncovered, for 35 to 40 minutes or until topping is golden.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 cup, Sodium 680 mg, Sugar 5 g, TransFat 0 g

BLACK BEAN CHICKEN WITH RICE



Black Bean Chicken with Rice image

This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups hot cooked brown rice

Steps:

  • In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.

BAKED BEANS RICE AND CHICKEN



Baked Beans Rice and Chicken image

From "The Great Minnesota hot dish" cookbook. Serve with tossed salad along with warm crusty bread.

Provided by BeccaB3c

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

nonstick cooking spray or 2 tablespoons corn oil
6 boneless skinless chicken breast halves, cut into strips (seasoned with salt and pepper)
1 cup uncooked long grain white rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, chopped
2 cups chicken broth or 2 cups water
1 (14 ounce) can stewed tomatoes
1 (16 ounce) can baked beans

Steps:

  • In a saucepan, heat oil over medium heat.
  • Add chicken; stir and cook until browned.
  • Set aside.
  • Add rice, onions, bell pepper and garlic in same saucepan; stir and cook 2 minutes.
  • Combine all ingredients into a large bowl; mix well.
  • Spoon mixture into a greased 13x9x2 inch glass baking dish.
  • Cover with foil.
  • Bake 50 minutes or until rice is cooked.

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