What is your best recipe for making homemade Chicken an Rice?

Oh-So-Good Chicken ---








INGREDIENTS


4 teaspoons olive oil


6 tablespoons sour cream


4 ounces shredded Cheddar cheese


2 cups fresh sliced mushrooms


1 (16 ounce) jar salsa


2 cups cooked white rice


8 ounces boneless chicken breast halves, cooked and diced











DIRECTIONS


In a skillet, heat oil over medium heat. Saute mushrooms.


Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.


Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.








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Creamy Chicken and Rice ---








INGREDIENTS


4 cups cooked white rice


1/4 cup butter


1/4 cup all-purpose flour


2 cups milk


2 teaspoons chicken bouillon powder


1 teaspoon seasoned salt


1/2 teaspoon garlic powder


1/4 teaspoon ground black pepper


5 cups cooked, shredded chicken breast meat


12 ounces processed cheese food (eg. Velveeta), cubed


2 cups sour cream


1/2 cup butter


2 cups crushed buttery round crackers











DIRECTIONS


Preheat oven to 450 degrees F (230 degrees C).


Spread rice in the bottom of a 9x13 inch baking dish; set aside.


In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.


Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.








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Delicious Chicken Casserole --








INGREDIENTS


4 skinless, bone-in chicken breast halves


2 stalks celery, cut into thirds


1/2 teaspoon salt


1/8 teaspoon pepper


1 cup cooked rice


6 ounces sour cream


2 (10.5 ounce) cans condensed cream of chicken soup


1/4 teaspoon celery salt


1/8 teaspoon onion powder


1/4 teaspoon garlic powder


salt and pepper to taste


2 cups crushed buttery round crackers


1/2 cup butter or margarine, melted











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Bring to a boil the chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon pepper, and enough water to cover. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces.


In a large bowl, stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.


Bake in preheated oven for 30 to 35 minutes.








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Spanish Chicken --








INGREDIENTS


4 boneless, skinless chicken breast halves


2 tablespoons vegetable oil


1 medium onion, chopped


1/4 cup chopped green pepper


1 garlic clove, minced


1 (14.5 ounce) can diced tomatoes, undrained


1 cup water


3/4 cup uncooked long grain rice


2 teaspoons chicken bouillon granules


1 teaspoon chili powder


1/8 teaspoon ground cinnamon


1/8 teaspoon ground cumin


1/8 teaspoon pepper


1/2 cup picante sauce


1/2 cup shredded Cheddar cheese


1 (2.25 ounce) can sliced ripe olives, drained











DIRECTIONS


In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. Pour into a greased 11-in. x 7-in. x 2-in. baking dish; top with chicken.


Cover and bake at 350 degrees F for 35-40 minutes or until rice is tender. Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives. What is your best recipe for making homemade Chicken an Rice?
Chicken Taco Rice


1 lb boneless skinless chicken breast, cubed- about 2 whole breasts


1 tablespoon oil


1 cup salsa


2 cups chicken stock


1 cup brown rice


2 cups frozen corn kernels


1/2 red bell pepper


sour cream, and (optional)


grated cheddar cheese (to garnish) (optional)


Directions


1- cut up chicken into cubes, and pepper into strips.


2- Preheat electric skillet to 350 degrees.


3- Add oil, then chicken saute until lightly browned.


4- Add broth, salsa, rice, bring to a boil.


5- Cover let simmer 20 minutes.


6- In the last 5 minutes add the corn and pepper.


7- When all the liquid is absorbed it is ready.


8- Serve with a tbsp of sour cream and grated cheese if desired.


What is your best recipe for making homemade Chicken an Rice?
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Honey Baked Chicken





INGREDIENTS


1 (3 pound) whole chicken, cut into pieces


1/2 cup butter, melted


1/2 cup honey


1/4 cup prepared mustard


1 teaspoon salt


1 teaspoon curry powder


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DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.


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Teriyaki Chicken





INGREDIENTS


1 (3 pound) whole chicken, cut in half


3/4 cup granulated sugar


3/4 cup soy sauce


1 tablespoon grated fresh ginger


2 cloves garlic, minced





DIRECTIONS


Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.


In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.


Preheat oven to 350 degrees F (175 degrees C).


Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.


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chicken fried rice


4 cups cold cooked rice


8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped


2 eggs (more if desired)


1/2 cup green peas


1 medium onion, diced


1 green onion, diced


Seasonings (add according to taste):


Light Soy Sauce


Oyster sauce


Salt


Pepper


Oil for stir-frying, as needed


Preparation:


Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).





Chop the chicken meat and dice the onion and green onion.


Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.





Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.





Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).





Reader Rating: 4 out of 5 stars



You can get an authentic chicken rice recipe here





http://www.mycookery.com/blog/64/chicken鈥?/a>
http://simpleindianrecipes.com/ChickenBi鈥?/a>


http://simpleindianrecipes.com/chickenfr鈥?/a>