MUSHROOM CHICKEN AND RICE
1 cooked, chicken, cut in pieces
1 can of mushroom soup
1 can French onion soup
2 cans water
2 c. Minute rice
Combine soups, water, and rice. Add chicken and bake in slow oven (300 degrees) for about one hour. It's terrific
PARMESAN OVEN - FRIED CHICKEN WITH
YELLOW RICE
2 to 3 lb. broiler, cut for frying or 3 chicken breasts, cut in halves
1 c. flour
2 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
2 tbsp. fat or oil
2 eggs, slightly beaten
2/3 c. grated Parmesan cheese
1/3 c. fine dry bread crumbs
2 tbsp. butter
Heat oven to 400 degrees. Coat chicken with mixture of flour, salt, pepper and paprika. Dip in mixture of eggs and milk beaten together. Roll in Parmesan cheese and bread crumb mixture. Let stand 5 to 10 minutes.
Meanwhile, melt butter and fat in shallow baking pan in heated oven. Place coated chicken, skin-side-down in pan. Bake 30 minutes. Turn skin-side-up and continue baking until tender, about 30 minutes. Makes 6 servings. The rice recipe may be used white or yellow with the chicken.
YELLOW RICE (for Parmesan chicken) :
1 c. rice
2 c. chicken broth
1 tsp. salt
2 tsp. food coloring
(Turmeric may be a suitable substitute for part of the food coloring.) Combine rice, broth, food coloring and salt in 3 quart saucepan that has a tight fitting cover. Bring to boil and stir once or twice. Lower heat to simmering, cover and cook about 15 minutes without removing lid or stirring. Test rice and if not quite tender, replace lid and cook 2 to 6 minutes longer. Remove from heat, and from saucepan. Fluff rice with fork or slotted spoon.Good recipe for chicken and rice? Please HELP!!!?
Arroz Con Pollo
Chicken:
3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
Rice:
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
Prep:
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Serves 4-6.
bake chicken with some saffron rice
SAFFRON RICE
2 3/4 cups warm chicken stock
1/2 teaspoon saffron threads
2 1/2 tablespoons olive oil
1/4 cup chopped onions
3/4 cup Arborio rice, rinsed
Salt and pepper
2 tablespoons butter
1 teaspoon cream
2 tablespoons grated Parmesan
Heat the chicken stock and saffron on the stove. In a saucepan, heat the olive oil, cook the onion for 5 minutes or until tender, but not brown. Add the rice, stir to completely coat all the rice kernels. Add 1 cup of the hot stock, reduce the heat, and slowly cook allowing the stock to absorb slowly as it cooks. Add more stock as needed. You want the liquid to absorb and the rice to be perfectly al dente. Stir often with a wooden spoon.
When all the stock is absorbed and the rice perfect, quickly stir in the butter, cream, and cheese. Season and serve as an accompaniment, especially for braised lamb dishes.
BAKED CHICKEN
2 cups cornflake crumbs
1/2 cup grated Parmesan
2 teaspoons salt
1/2 teaspoon ground cayenne pepper
3 eggs
24 skinless chicken drumsticks (about 4 ounces each)
Preheat oven to 350 degrees F.
Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.
Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.
Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer. Serve the chicken hot, warm or chilled.
I make this about twice a month, my family loves it, and it's great for when you don't have a lot of time: 4 Chicken Breasts, 2 cups of cooked white rice (minute rice works just as well) 2 cans of cream of mushroom soup, and a handful or 2 of fresh, washed mushrooms.
Cook the chicken, then shred. Add the rice to the shredded chicken, then the mushrooms, then the 2 cans of soup. (just the soup, not milk or water). Cook until the mushrooms are tender and enjoy.
This recipe can be cut in half for 2-3 people, or doubled for a large party. The recipe here feeds 4-5 people easily.
A baked chicken and rice recipe.
INGREDIENTS:
2 frying chickens, cut up
2 1/2 cups long-grain rice
1 green bell pepper, sliced
1 med onion, chopped
1 teaspoon saffron
1 jar (2 oz) pimiento, chopped
2 tablespoons olive oil
1 clove garlic, minced
1 package green peas, frozen, 10 ounces
5 cups water
2 teaspoons salt
PREPARATION:
Saute green pepper and onion in olive oil until tender. Put in a large roasting pan; add all ingredients except chicken and mix together thoroughly. Sprinkle chicken pieces with salt and place on top of the rice mixture, skin side up.
Cover and cook at 400 degrees for 1 1/2 hours. Remove cover and cook an additional 5 minutes.
Serves 8.
Take a whole chicken and of course clean it inside and out , and put into a good size pot with hot water and salt and pepper to taste and then add either rice or biscuit dough %26lt; your choice and let cook the rice / dough of choice for about thirty minute , the chicken will take longer than that , but when it's done you will either chicken and dumplins made from the
biscuit dough %26lt; store bought if you can't do it from scratch get those biscuits that you get from the store and that put you into the oven to cook %26lt; any of those biscuits will work , but get a least a few cans of them cause they will shrink when they cook anyways just pop those open and put in with the chicken and cook until done will be firm but soft and then there's the rice like i said cook at least thirty minutes with it , you can do two meals this way and even freeze one of them if you get more than one chicken of course. HOPE THIS HELPS .
This one is easy and delicious:
1 chicken, cut up and washed/pat dry
or your favorite chicken pieces (ie all thighs and legs)
1 C uncooked brown or white quick cooking rice
1 Can cream of mushroom soup
1 soup can filled with 1/2 milk and 1/2 water
1 pkg dry onion soup mix
S%26amp;P,optional
For added color, brown the chicken first, but is optional. Mix well in a bowl the cream of mushroom soup,milk/water and the dry onion soup mix. Reserve about 1/4 cup. Stir in the rice to the rest, then pour on the bottom of a 9';x13'; pan (sprayed with veg oil to prevent sticking). Layer the chicken pieces on top, S%26amp;P if desired, and then pour the 1/4 cup reserved mixture to cover the chicken. Bake, covered with foil, at 350 degrees for 45 minutes, remove the foil and continue baking for another 15 minutes.
Here's one, Campbell's has a lot of tastey recipes!
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 tsp. onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese
Directions:
1. Stir the soup, water, rice, vegetables and onion powder in a 12 x 8” shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375°F. for 45 min. or until done. Top with cheese.
Crisp and Creamy Baked Chicken
4 small boneless skinless chicken breast
6 tablespoons Shake'n'Bake mix
2/3 cup cream of celery soup
1/4 cup milk
1 cup Kraft Shredded Cheddar and Monterey Jack Cheese
2 2/3 cups Minute Rice (white or brown)
Preheat 400F
1. coat chicken with Shake'n'Bake mix; place in single layers in greased baking dish.
2. Bake 25 mins. or until chicken is cooked.
3. Beat soup and milk together. Pour evenly over cooked chicken; sprinkle with cheese.
Bake additional 5 minutes or until cheese is melted and soup bubbly.
4. Serve with rice.
I LOVE this because it's SO simple to make. You may already have these ingredients!
Dont cook chicken. Buy it from shop and just eat it.
try looking on foodnetwork.com or kraft.com. I find that kraft.com has the quickest and easiest recipes.
Have fun at your reunion!!
If you like spicy, you'll love this.
Salsa chicken
1 jar of salsa (ur favorite kind)
chicken
1 box of rice (instant is better)
in a baking pan, put a bed of UNCOOKED rice. place chicken on top, then cover with salsa. cook til chicken is all the way done. the salsa and the juice from the chicken will cook the rice. its really good. you need to put it in an oven i think 350, when rice and chicken is done, ur done.
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Grilled chicken w/ rice and veggies (and cheese sauce)
Grill chicken breasts with green peppers, onions, etc
cook rice while also cooking the following recipe:
INGREDIENTS
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheese, such as cheddar or swiss
Salt and pepper to taste
Melt the butter in a medium saucepan over medium heat. Stir in the flour, being sure to combine it with the butter very well, to make a roux. Let cook, stirring constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 10 to 15 minutes. Add the cheese and stir until melted. Taste for seasoning and add salt and pepper as desired.
Notes: For a thinner sauce, add a little more milk. For a milder cheese flavor, add less cheese. Add other seasonings as desired.
http://allrecipes.com/
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