This Chicken and Rice Casserole is a simple meal to prepare. This would be a great use for leftover turkey!
1 Family Size Box (Or 2 Regular Size) Chicken Flavored Rice-a-Roni
4 Tablespoons Butter, for Rice-a-Roni
3 Cups Shredded Chicken or Turkey
1 Stalk Celery, chopped
1 Onion, finely chopped
3/4 Cup Sour Cream
1 Can Cream of Chicken Soup
1/2 Cup Slivered Almonds
1/2 Cup Corn Flakes
Preheat oven to 325°F.
Prepare the Rice-a-Roni following the package directions.
Stir in chicken, celery, onion, sour cream and cream of chicken soup.
Transfer to a casserole dish and top with almonds and corn flakes.
Bake until bubbly, 20-30 minutes.
Yield: 6-8 Servings
-Recipe adapted from Mama Loves Food–
Enchilada Rice makes enchiladas so much easier! I’m not saying this is going to replace enchiladas completely, but they sure are amazing!
1 1/2 Cups Brown Rice
1 lb Ground Beef
1 Onion, thinly sliced
16 oz Can Pinto Beans, drained and rinsed
1 Cup Frozen Corn
Salt and Pepper to taste
1 Cup Shredded Colby Jack Cheese
1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth
Put rice in a large pot with 3 3/4 Cups water. Bring to a boil, reduce heat and simmer until rice is tender, about 45 minutes.
Prepare the enchilada sauce by placing all ingredients in a blender and mixing until smooth and warmed. Set aside.
Brown the beef in a large skillet over medium/high heat. Drain off all but 1-2 Tablespoons fat from the pan and reserve beef on a plate. Add onion to the pan, cooking until softened.
Add the beef back to the skillet along with beans, corn, enchilada sauce, and rice. Season to taste with salt and pepper. Cook until heated through.
Top with cheese and let melt before serving.
Yield: 6 Servings
-Recipe inspired by Lynn’s Kitchen Adventures–
Creamy, delicious, wonderful risotto. I love how creamy rice gets when cooked slowly and gently. Adding bacon really takes risotto to a whole new level of flavor. I typically use short gain brown rice for my risottos even though it’s traditionally prepared with Arborio rice. Both seem to work well for making risotto. Arborio rice is an Italian short grain white rice that is high in starch, making it great for risotto. I just prefer the taste of brown rice in general as it is more flavorful. Arborio rice only takes about 15-20 minutes to cook and uses a lot less broth. This leek, bacon and pea risotto was actually made with long grain brown rice instead of short grain. It still got plenty creamy as it cooked. Use the rice you like best and enjoy this leek, bacon and pea risotto.
2 Leeks, white and light-green parts
12 Cups Chicken Broth
4 Slices Bacon, cut into 1/2 inch pieces
2 1/2 Cups Short Grain Brown Rice
3/4 Cup Frozen Peas
1/2 Cup Grated Parmesan
2 Tablespoons Fresh Lemon Juice
Salt & Pepper
Bring the broth to a bubble over medium heat. Once hot, turn to low to keep warm.
Heat a large pot over medium-high heat. Add the bacon to the pot and cook until browned, about 5 minutes. While the bacon is cooking, cut the leeks in half lengthwise, then thinly slice. Rinse and pat dry with a towel. Add the leeks and cook until they are softened, about 2 minutes. Stir in the rice and let it brown up for 1 minute.
Start adding the warm broth, a ladle at a time. Stir the rice each time broth is added and let cook until almost all the broth is absorbed before adding more. Keep adding broth until the rice is softened and creamy, about 45 minutes.
Stir in the peas when the rice is fully cooked. Remove from heat and stir in the Parmesan, lemon juice, salt and pepper.
Yield: 6 Servings
-Recipe from Everyday Food magazine-
Yum! I love Chinese food! This dish was amazing and even gives my favorite Chinese food restaurant a run for their money.
1 1/2 pounds Boneless Skinless Chicken Breasts, cut into bite sized pieces
2½ Tablespoons Sesame Oil, divided
2 Cloves Garlic (chopped)
¼ teaspoon Dried Red Pepper Flakes
4 Cups Fresh Broccoli Florets
6 Tablespoons Chicken Broth, divided
Salt and Pepper
¼ Cup Hoisin Sauce
3 Tablespoons Oyster Sauce
5 Green Onions, sliced
Sesame Seeds, for garnish
Heat a wok or large skillet over medium-high heat. Pour in 1 1/2 Tablespoons sesame oil. Once the oil is hot, add the garlic and red pepper flakes, stir frying for about 30 seconds. Add the broccoli and 4 Tablespoons chicken broth. Cook for about 2 minutes, stirring constantly until they turn a brighter green. Reserve the broccoli on a plate.
Heat the remaining sesame oil in the skillet. Add the chicken and season with salt and pepper. Stir fry for 3-5 minutes to fully cook the chicken.
In a small bowl, combine the remaining chicken broth, oyster sauce and hoisin sauce. Pour this mixture into the skillet along with the broccoli and green onions.
Serve over brown rice and garnish with sesame seeds.
-Recipe from BlogChef.net–
1 Tablespoon Olive Oil
4 Bone-In, Skin-On Chicken Thighs
Kosher Salt and Freshly Ground Black Pepper
1 Large Yellow Onion, cut into 8 wedges
2 Celery Stalks, cut into 1 1/2-inch pieces
2 Medium Carrots, cut into 1 1/2-inch pieces
1 Bay Leaf
1 Cup Brown Rice
In a large pot, heat the oil over medium-high heat. Season the chicken with salt and pepper. Place the chicken skin side down in the pot. Cook until browned on both sides, about 5 minutes per side.
Add the onion and celery, cover and cook on low for 20 minutes.
Add the carrots, bay leaf, 1 3/4 cups water, rice, salt and pepper. Bring to a bubble over high heat, reduce heat and simmer covered until the rice is cooked, about 45 minutes.
-Recipe comes from MarthaStewart.com–
1 Cup Brown Rice
1 Tbsp Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
2 Zucchini, chopped
3 Cloves Garlic, finely grated
Salt & Freshly Ground Black Pepper
Start cooking the rice by your preferred method. I like to use a rice cooker.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned. Add the zucchini and garlic and cook until softened, about 5-7 minutes.
Stir in the cooked rice. Season to taste with salt and pepper.