ONE-POT SPANISH CHICKEN AND YELLOW RICE
An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!
Provided by Kel Kel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
- Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g
EASY CHICKEN AND YELLOW RICE
Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.
Provided by Noty661
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
- Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
- Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g
CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE
Steps:
- Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
- Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
- Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.
AWESOME CHICKEN AND YELLOW RICE CASSEROLE
This Cuban influenced dish has been a family favorite for generations! Chicken baked with onions, bell peppers, and water chestnuts, then added to prepared yellow rice makes this dish one you'll be asked again and again to make!
Provided by Tamara Grimes
Categories Main Dish Recipes Casserole Recipes Rice
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.
- Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.
- While the chicken is cooking, prepare the yellow rice according to package directions.
- Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.
Nutrition Facts : Calories 353.1 calories, Carbohydrate 32.8 g, Cholesterol 85.2 mg, Fat 10.7 g, Fiber 2.1 g, Protein 30.8 g, SaturatedFat 2.4 g, Sodium 665.1 mg, Sugar 2.4 g
AWESOME CHICKEN AND YELLOW RICE
This is one of my staples and it is often requested. There is a lot of garlic in this, but it does not overpower. Served with good bread and a salad, it can't be beat. I use the packaged Vigo yellow rice mix for ease. Also, because this cooks for awhile, use either chicken thighs, legs or quarters to keep from drying out. Find the whole garlic cloves and spread them on your bread. I use a paella pan with a lid or you can use a casserole dish that you cover with foil.
Provided by Skoger in St. Peter
Categories Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 400 degrees.
- salt and pepper chicken.
- dredge chicken in flour.
- fry chicken in medium hot oil to brown and set aside (chicken will not be done).
- clean the garlic and mince about 1/4 of it leaving the rest in whole cloves.
- In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos.
- when it begins to boil, add the rice mix and boil for about a minute.
- put the rice mixture in the casserole or paella pan.
- Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken.
- Cover and bake for about 1 1/4 hours - 1/1/2 hours.
SOUTHERN CHICKEN AND YELLOW RICE
Total southern comfort food. Optional to add garlic powder, season salt, or crushed red pepper flakes or any other seasoning you like to broth.
Provided by noahsark82306
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 cups of rice, 4 serving(s)
Number Of Ingredients 2
Steps:
- Cover chicken thighs with water. Water needs to be about 2 inches over thighs. Boil chicken thighs 30 minuter or until no longer pink inside.
- Remove chicken, let cool.
- Reserve 3 cups of broth, and pour in yellow rice.
- Simmer on med-low heat 30 min or until rice is tender.
- While rice is simmering de-bone thighs.
- After rice is done, stir in chicken
- Enjoy. Especially good with collard greens.
Nutrition Facts : Calories 198.3, Fat 14.3, SaturatedFat 4.1, Cholesterol 79, Sodium 71.4, Protein 16.2
CHICKEN AND YELLOW RICE WITH BROCCOLI AND CHEDDAR CHEESE
Want a new, gluten-free spin on a classic American casserole? Add Zatarain's Yellow Rice to the tasty flavors of chicken, broccoli and cheddar cheese for an easy-to-make, one-pot meal. Season with hot pepper and create a new family-favorite dinner.
Provided by Zatarains
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken; set aside.
- Heat remaining 1 tablespoon oil in skillet. Add onion and garlic; cook and stir 4 minutes or until softened. Add water; bring to boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.
- Place broccoli and chicken over rice; cover. Cook 5 minutes longer or until broccoli and chicken are heated through.
- Sprinkle cheese over top; cover. Remove from heat. Let stand 5 minutes or until cheese is melted.
Nutrition Facts : Calories 268.7, Fat 13.9, SaturatedFat 5.2, Cholesterol 92.4, Sodium 264, Carbohydrate 5.1, Fiber 1.9, Sugar 1.9, Protein 30.4
TOO TIRED, & BROKE, YELLOW RICE AND CHICKEN
This is another recipe shared with me by my southern gentleman friend, he said his mama always used to make this for him, it is his ultimate comfort food. It's easy to keep the (2) ingredients on hand, for those nights when you just want to throw something together that everyone will eat and enjoy. It's particularly nice when you're too broke to do much, and kids love it! The "yellow" comes from the saffron in the rice. If you look in the rice section, you will find there are a few different brands of yellow, or saffron rice, it's usually in a "tube" shaped package rather than a box, & it is simply called "Yellow Rice" on the package. If you have more than 2-3 people, you may want to double it. Instead of canned chicken you can also use a cup or so of shredded or diced leftover chicken. The container sizes are approximate as I didn't have any on hand & I was going from memory, of course you could vary it by adding vegetables, cheese, whatever, but this is the easiest preparation. Apparently this "recipe" is just too easy for some; I hesitated to even put it on here because it is so basic, but sometimes it's nice to have an easy recipe that might otherwise allude us just because of it's simplicity. After all, if someone would not have shared it with me, I wouldn't have thought of it. I was accused of not putting enough information on this recipe, but I'm not really sure what other information they need, that I could include to make this ANY easier. However, I did go ahead & elaborate on the already Very simple instructions below as best as I could. I hope it's ease does not discourage other people from trying this, it really is This simple, which is why there is not more information provided.
Provided by Yrhaven aka Condime
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 2
Steps:
- Follow package directions on rice, using liquid from chicken can (mixed with water) to comprise overall liquid measurement required for rice preparation.
- Add chicken to water first, (if canned, break it apart in water) then continue to cook according to directions on rice package, on your stove top.
- Serve, relax & enjoy.
Nutrition Facts : Calories 185.4, Fat 13, SaturatedFat 3.7, Cholesterol 64.7, Sodium 60.4, Protein 16
ASSYRIAN CHICKEN AND POTATOES WITH YELLOW RICE
Make and share this Assyrian Chicken and Potatoes With Yellow Rice recipe from Food.com.
Provided by Dienia B.
Categories Southwest Asia (middle East)
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix turmeric, cinnamon, cumin, salt, paprika, and parsley together.
- Rub mixture all over chicken.
- Saute onion in butter and oil. l add garlic.
- Brown chicken.
- Take out put in a casserole dish.
- Add cooked potatoes and cook until lightly browned.
- Put potatoes in casserole dish over chicken.
- Cover with foil.
- Bake at 375 degrees Fahrenheit for 40 minutes.
- Uncover; bake another 20 minutes.
- Start rice when you uncover chicken.
- Heat oil; add rinsed rice and turmeric.
- Fry until puffed not burned.
- Add boiling water; bring to a boil.
- Cover; cook 20 minutes; serve under chicken.
- Bake; cover.
CHICKEN AND YELLOW RICE SOUP
This recipe answers the question "How can I make a tasty meal from those leftover rotisserie chicken pieces?" In my house the breast is eaten first, often leaving wings, thighs and legs to congeal later in the fridge. These are not easy to deal with. Cold rotisserie chicken hangs on to its bones and skin with tenacity. This soup comes to the rescue. After a half-hour simmer in chicken broth, the meat practically falls off the bone and the skin is easy to remove and discard. The soup has a rich flavor and is easy to make. It also solves the problem of what to do with those four still-firm-but-whiskery carrots at the bottom of the crisper drawer. If you can get the mild green (spring) garlic, slice and add a whole head of that including the tender green stem. If not, regular garlic cloves are fine.
Provided by Heirloom Tomato
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Separate and place the chicken pieces in a 3 quart or larger pot. Discard the wing tips.
- Add the garlic, onion, carrots and chicken broth and bring to a boil.
- Add the package of yellow rice and stir well.
- Turn down to a simmer and cover.
- Simmer for 1/2 hour until rice and vegetables are tender.
- Serve in wide bowls, including some broth. This is practically a meal in itself.
- People can easily remove the bones and skin from the chicken pieces in their bowls, or if you prefer, you could take the chicken pieces from the cooked soup and remove bones and skin before serving, returning the chicken meat to the soup.
Nutrition Facts : Calories 69.2, Fat 1.6, SaturatedFat 0.5, Sodium 116.2, Carbohydrate 10.1, Fiber 2, Sugar 3.4, Protein 5.7
CHEESY CHICKEN AND YELLOW RICE
Give your everyday chicken and rice dinner a makeover with this deliciously cheesy chicken and yellow rice recipe. Simply stir flavor-packed GOYA® Yellow Rice with seasoned chicken breasts, veggies, and a handful of cheddar cheese. In 30 minutes, you have an easy, comforting weeknight meal that will chase the blahs away!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In small saucepan over medium heat, bring 2 cups water to boil. Add contents of yellow rice mix, tomatoes and 1 tbsp. oil; return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 25 minutes.
- Meanwhile, heat remaining oil in medium skillet over medium-high heat. Season chicken with Adobo. Cook chicken until golden brown, about 5 minutes. Add bell peppers and onions to skillet. Cook, stirring, until vegetables are soft and chicken is cooked through, about 10 minutes more; remove from heat.
- In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.
SPICED YELLOW RICE WITH CHICKEN AND VEGETABLES
This chicken dish jazzes up the rice with coriander, turmeric, and cumin seed for an Indian flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
- Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 739 g, Fat 24 g, Fiber 5 g, Protein 53 g
BEEF AND CHICKEN KABOBS WITH YELLOW RICE
Steps:
- 1. Boil water and olive oil on high for yellow rice. When water boils, add rice and stir; turn heat to low, cover and simmer for 15 minutes. After rice has simmered, remove from heat and set aside for 10 minutes to absorb all liquid. 2. Preheat grill on medium-high. 3. When rice is 10 minutes into cook time, place chicken kabobs on grill; cook for 3 minutes. 4. Place beef kabobs on grill; cook for 3 minutes. 5. Turn both beef and chicken kabobs; continue to cook for 4-5 minutes. 6. Remove kabobs from grill, fluff yellow rice with fork; Preheat grill on medium. 2. Wash, remove stem and cut squash and zucchini into quarters. 3. Pour dressing and seasoned salt into large resealable food storage bag; add squash and mushrooms. Shake to coat. 4. Place squash and zucchini on grill seed side down first. This seals in the juices. Cook, turning frequently, for 10-13 minutes or until tender-crisp. 5. Add mushrooms to the grill during the last 5 minutes of cook time, turning requently. Serve.
(LEFTOVER) CHICKEN, SPINACH AND YELLOW PEPPER RICE
Fast and filling, this juicy, colourful and fresh-tasting combination is similar to risotto, but lighter on the palate and the hips! A good way to use leftover chicken.
Provided by English_Rose
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the stock in a small saucepan and bring to simmering point.
- Meanwhile, heat the olive oil in a large saucepan. Add the yellow pepper and fry, stirring often, until the pepper has softened but not browned. Add the rice and continue cooking and stirring for 1-2 minutes, until the rice is translucent and shiny.
- Pour the wine into the pan of rice and simmer until it has almost evaporated. Add a ladle of the hot stock to the rice and cook, stirring constantly, over a low heat until the liquid has been absorbed. Continue adding the stock to the rice a little at a time and stirring until the liquid has been absorbed, for about 17 minutes.
- When the rice is almost done, add the chicken and the spinach leaves and stir to mix evenly. Allow to heat through for 2-3 minutes, then adjust the seasoning to taste with salt and pepper and serve hot.
Nutrition Facts : Calories 485.8, Fat 9.3, SaturatedFat 2, Cholesterol 32, Sodium 424.9, Carbohydrate 70.7, Fiber 1.7, Sugar 4.7, Protein 20.4
CUBAN CHICKEN AND YELLOW RICE
Number Of Ingredients 10
Steps:
- Pour the 2 quarts of water and the 2 cans of chicken broth into a large pot over moderately high heat. Rinse the whole chicken under cold water and pat dry. Coat chicken with fresh ground black pepper and place in pot. Add sea salt and bring to a boil. Turn down the heat and simmer (partially covered with the lid) for approximately 3 hours or until the meat begins to fall off the bone. Remove chicken from broth and set aside to cool. Add garlic and rice Strip chicken meat from the bone and add to pot 15 minutes later add peas and diced roasted red peppers Cook until peas are soft. Taste for salt and pepper and adjust as needed and serve. Meal is best when served with fresh Cuban bread and real butter
YBOR CITY CHICKEN AND YELLOW RICE
Make and share this Ybor City Chicken and Yellow Rice recipe from Food.com.
Provided by EmmyDuckie
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325, and put the saffron in the hot water to "bloom.".
- Coat the chicken pieces in oil, salt and pepper, and bake about 30 minutes, or until they reach 165.
- Melt the butter In a large oven safe skillet.
- Add the onion and pepper and saute until the onion is translucent.
- Add the rice. Stir the rice around in the oil with the onion and pepper until it starts to take on a slight golden color.
- Add the chicken stock, saffron and its water, salt, and bay leaf.
- Place rice skillet in oven, and bake until all the water is absorbed.
- Cook the peas, just until hot, and still crisp.
- To serve, you can either leave the chicken pieces whole and serve on a bed of rice, or tear the chicken into small pieces and mix with rice. both are good. Either way, rice goes on the bottom, then peas, then chicken, then roasted peppers. It makes a colorful, impressive stack of yummy.
Nutrition Facts : Calories 844.1, Fat 44.8, SaturatedFat 13.5, Cholesterol 172.7, Sodium 957.9, Carbohydrate 59.3, Fiber 3, Sugar 3.6, Protein 46.9
CENTRAL AMERICAN YELLOW RICE AND CHICKEN
Delicious AUTHENTIC rice recipe from an experienced AUTHENTIC central american cook! I use this side dish for family gatherings and special occasions. This recipe was handed down to me from my grandmother and hope you enjoy it as much as I do! It calls for PARBROILED rice not regular long grain rice. It is better to use parbroiled as it will not become all mushy and pasty as regular rice does when you make the mistake of adding too much water (as many of us rice cooks do!). I reccomend using chicken breast and not any other dark chicken meat because when you shred dark meat, you get really ugly dark parts and it looks kinda disgusting when served with rice (or any other side dish for that matter). Chicken breast comes out white and clean. When it comes to adding the curry powder, I usually add about 3 tablespoons because I like my rice to come out a nice darker yellow color and I enjoy the taste of curry but it may not suit your palate. You should taste the rice broth as you add the curry to determine if you have added enough curry to suit your taste buds. Don't forget to salt your rice DURING cooking time! If you notice that the water that you added to cook the rice has absorbed and the rice is still a little hard then don't worry and add another 1/4 cup water and extend cooking time about 10 min or until water has been absorbed. You can also add small shrimp to this recipe to give it a little seafood twist (it also tastes great!).
Provided by Chef Sarita in Aust
Categories Chicken Breast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large cooking pot. Add chopped onions, bell pepper and rice. Stir fry about 1 1/2 minute being careful to stir constantly as rice can burn if left alone.
- Add water, frozen vegetables and shredded chicken.
- Add curry and salt to taste.
- Cover and cook rice about 20-25 minute Extend cooking time if water has not been completly absorbed.
- Let rice cool for 5 min and fluff with fork.
- Usually served as a side dish. Can serve with enchiladas, salad, refried beans, pork cops, etc -- .
Nutrition Facts : Calories 287.9, Fat 4.7, SaturatedFat 0.8, Cholesterol 34.2, Sodium 56.3, Carbohydrate 42.3, Fiber 1.9, Sugar 0.4, Protein 17.7
CROCK POT CHICKEN AND YELLOW RICE
This is a very easy recipe, and my family loves it! You can use less rice if you have a smaller family. I use a larger roaster chicken, but you can use a smaller regular size chicken. I usually use the frozen Sofrito from the Spanish section of the grocery store, it tastes better than the jar. I use about half of the larger size...
Provided by Stephanie Rudy
Categories Chicken
Time 6h25m
Number Of Ingredients 10
Steps:
- 1. Set the crock pot to low. Put washed chicken in crock pot.
- 2. Pour in chicken broth about 1/4 of the way up the pot.
- 3. Sprinkle the chicken with Complete seasoning, garlic powder and onion powder. Cover and let cook for about 6 hours til the meat is falling off the bone. You can flip the chicken over half way if you like.
- 4. Once the chicken is done, turn it off and let it cool. Save the liquid in the crock pot. Take the cooled chicken out of the crock pot and remove all the meat from the carcass and chop. Discard all the skin, fat and bones. Put the meat aside.
- 5. Add the packages of yellow rice mix to a large rice pot. In a measuring cup, first add all of the liquid from the crock pot, then fill the measuring cup up the rest of the way with water, or more chicken broth according to the directions on the rice bag. Add the liquid to the pot.
- 6. Add drained pigeon peas, chopped chicken, drained olives and sofrito. Add butter or olive oil. Stir and bring to a boil. Stir again, cover and simmer on medium low heat for 25 minutes. Let stand for 5 minutes before serving.
CHICKEN WITH BLACK EYED PEAS AND YELLOW RICE
Make and share this Chicken With Black Eyed Peas and Yellow Rice recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add the onions and cook 4 minutes, or until soft. Add garlic and chicken and cook until chicken is browned.
- Stir in the broth, poultry seasoning, black pepper, red pepper flakes, and salt. Bring mixture to a boil over high heat.
- Stir in rice and reduce heat to low. Cover and cook until rice is almost tender, about 10 minutes.
- Stir in peas and thyme. Cover and cook until heated through, about 10 minutes more.
Nutrition Facts : Calories 220.9, Fat 4.5, SaturatedFat 0.9, Cholesterol 65.8, Sodium 404.1, Carbohydrate 13, Fiber 2.8, Sugar 0.9, Protein 31.2
CHICKEN AND YELLOW RICE
This has been a favorite in my family for years. It is the most requested meal of my kids & their friends. I like to double the recipe and freeze one to have on hand for a quick supper. Also, I use a rice cooker to make the saffron rice. Just put in the water, rice, and butter, push the button and it is perfect every time and ready when you need it to assemble the casserole. I also use the lower fat sour cream and mayo, but prefer the regular cream of chicken soup, not the lower fat version. Kids and adults will enjoy this recipe. My daughter and her boyfriend were home from college over the holidays and were headed out the door to go out to dinner...until I said "Okay, but I made Chicken and Yellow Rice"....they exchanged glances and turned around and join the rest of the family for dinner....
Provided by Summers
Categories Chicken Breast
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a 13 x 9 inch casserole pan, arrange chicken in single layer, grate cold butter evenly over chicken and pour in sherry.
- Bake, covered for 50 minutes.
- Boil water and 2 tablespoons butter, add Mahatma rice mix. Stir, cover and simmer for 20 minutes.
- Fluff rice and set aside.
- In a large bowl, stir soup, mayo, sour cream, paprika and parsley.
- When chicken is cooked, pour broth into soup mixture and stir until well blended.
- Dice chicken.
- To assemble casserole, in a 13 x 9 inch pan, layer rice, 1/2 of soup mixture, chicken and remaining soup mixture. Sprinkle top with paprika.
- You can freeze it or cook at 350°F for about 30 to 40 minutes, or until hot, bubbly and heated throughout. If frozen, thaw and cook for 45 minutes to an hour.
Nutrition Facts : Calories 364.5, Fat 26.7, SaturatedFat 14.2, Cholesterol 115.7, Sodium 679.3, Carbohydrate 6.9, Fiber 0.2, Sugar 1.6, Protein 21.4
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