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How To make Chicken Rice Casserole with Mozzarella
2 teaspoons olive oil
1/2 cup chopped onion
1 clove garlic
minced
1 1/2 medium red bell peppers :
diced
1 cup frozen corn -- thawed
1 cup low-salt chicken broth
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 cups cooked brown or white rice
1/4 cup nonfat sour cream plus 2 tablespoons
2 tablespoons Dijon mustard
8 ounces skinless cooked chicken :
diced
or smoked turkey 3 ounces mozzarella cheese, part skim milk :
shredded
1/4 cup chopped parsley
1. Preheat the oven to 425 oF. Spray a 1 1/2 quart casserole with nonstick cooking spray. 2. In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the onion and garlic and cook, stirring, until the onion begins to brown, 3-5 minutes. 3. Add the bell peppers, corn 1/4 cup of the broth, the thyme and black pepper, and continue cooking until the bell pepper begins to soften, 3-5 minutes. 4. Stir in the remaining 3/4 cup broth, the rice, sour cream, and mustard. Add the chicken, remove from the heat, and stir until well combined. Stir in one-third of the mozzarella and the parsley. 5. Transfer the mixture to the prepared casserole. Spread the mixture evenly. Sprinkle with the remaining mozzarella and bake for 20 to 25 minutes, or until the casserole is heated through and the cheese has melted.
Microwave Shortcuts: In a 2-quart microwave safe casserole, combine the oil, onion, garlic and bell peppers. Cover and cook at high for 4 minutes, or until the peppers and onion begin to soften. Stir in the corn, 1/2 cup of the broth, the thyme, black pepper, rice, sour cream, mustard, and chicken. Stir in one-third of the mozzarella and the parsley. Re-cover and cook at high for 7 minutes, stirring once. Sprinkle with the remaining cheese and cook at high for 3 minutes, or until the cheese is melted and the casserole is heated through.
Each serving provides: 1/2 fat, 3 proteins, 1/2 vegetable (adjusted to new program), 1 1/2 breads, 20 optional calories.
Nutrition Information: Values are approximate per serving: 378 calories, 28 g protein, 12 g fat, 39 g carbohydrate, 63 mg cholesterol, 557 mg sodium.
Serving Suggestion: Slice tomatoes and sprinkle them liberally with fresh basil. For dessert, serve crisp almond biscotti with freshly brewed coffee.
How To make Chicken Rice Casserole with Mozzarella's Videos
Ree Drummond's Cheesiest Broccoli Rice Casserole | The Pioneer Woman | Food Network
This creamy casserole dish is comfort food to the MAX.
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Best Broccoli Rice Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 20 min
Yield: 10 to 12 servings
Ingredients
4 tablespoons (1/2 stick) salted butter
1 medium yellow onion, finely diced
1 clove garlic, grated
4 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
3 cups whole milk
4 ounces cream cheese, at room temperature
1/2 cup grated Parmesan
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon paprika
8 ounces processed cheese, cubed
3 cups grated sharp Cheddar
8 cups small broccoli florets
6 ounces diced pimentos, drained
2 1/2 cups cooked long-grain rice
Directions
Preheat the oven to 350 F degrees.
In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes.
Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.
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The Cheesiest Broccoli Rice Casserole with Ree Drummond | The Pioneer Woman | Food Network
Cheesy Chicken Broccoli Rice Casserole - From-Scratch!
❤️GET THE COOKBOOK: Seasoned chicken, steamed broccoli, and fluffy rice tossed in a savory, creamy cheese sauce, covered in more cheese, and baked until bubbling hot! Pure comfort food! It gets even better the next day!
Want to add a crisp bread/crumb or cracker topping? Follow these steps after you take it out of the oven:
Crush up 1 cup of Ritz crackers (You can also use buttered panko, breadcrumbs, or even cornflakes). Mix it with two tablespoons of Parmesan cheese and two teaspoons of parsley. Stir in 4 tablespoons of melted butter. Spread crumb topping over the cheese topping and bake for another 10 minutes.
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BEST One Pot Southwest Chicken And Rice | Rice Recipes
How to make Southwest and Rice. Over here we love good one-pot meals because they are easy and quick to make. This chicken and rice recipe has more ingredients than a typical one-pan meal that we usually prepare but it's really worth the time. All the ingredients compliment each other very well which will have your taste buds jumping. Enjoy!
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Measurements Used:
2 to 3 pounds Boneless Chicken (Cut into bite-size pieces)
1 - 15 oz can Fire Roasted Dice Tomatoes
1 tablespoon Butter
2 1/2 cups Chicken Broth
1 - 15 oz can Black Beans (drained)
1 Red Bell Pepper chopped
1 Green Bell Peppers chopped
1 Onion chopped
2 tablespoons + 1 teaspoon Fajita Season
2 tablespoon Lime Juice
2 tablespoons Olive Oil
1/4 cup Cilantro
1 cup Rice
1- 8 oz can Whole Kernel Corn (drained)
Chopped Garlic
2 cups Mozzarella Cheese
Homemade Fajita seasoning
1 tablespoon Chili Powder
2 teaspoons Paprika
2 teaspoon Oregano
1 teaspoon Kosher Salt
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
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This Chicken & Yellow Rice Casserole FOREVER Changed the Way I Eat Leftovers!
Easy chicken, rice, and broccoli casserole recipe.
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Ingredients
chicken breast or turkey
yellow rice
rice
2 can cream of chicken
left over veggies
red bell peppers
onion
garlic
1/2 cup parmesan cheese
1 cup cheddar cheese
1 tbsp chicken boullion
1/2 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp chicken seasoning
salt/ pepper to taste
2 tbsp flour
1/2 cup sour cream
1 cup corn
Yellow rice recipe
1 1/2 cups rice
3 cups chicken broth
1/2 onion
2 cloves garlic
1/2 tsp tumeric
1 tsp chicken seasoning
1 tsp creole seasoning
rosemary, oregano, thyme
How to make Mexican CHICKEN and RICE CASSEROLE, The BEST Step BY Step Recipe
Ingredients
1 rotisserie chicken
12 corn tortillas
Mexican cooked rice
Creamy Chile sauce
3 to 4 cups of cheese
Mexican rices
Oil
2 cups of basmati rice
4 cups of water
1 small can tomato sauce
1 tsp ground cumin
1 bayleaf
2 Tbsp tomato chicken bouillon
Creamy chili sauce
8 guajillo chiles
15oz Mexican cream (1 1/2 containers if you want a lot of sauce)
1 tsp ground cumin
1 tsp garlic powder
1 tsp mexican oregano
1 Tbsp tomato chicken bouillon
1/4 cup water
* For spice use 3 chiles de arbol
Bake at 380 degrees (f) for 30-35 minutes
Toppings- chopped lettuce, sour cream, and salsa
*Extra spicy use 15 ????
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#chickenandrice #casserole #mexicanfoodrecipes #breakfast #lunch #dinner
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This chicken is so delicious, I practically cook it every day! An easy and delicious recipe!
ingredients:
3 chicken breasts
salt
Black pepper
1 spoonful of mayonnaise
1 teaspoon of mustard and I will mix it well
150 grams of grated mozzarella cheese
1 handful of green scent
3 cloves of garlic cut into very small pieces
mozzarella cheese to taste