Any good chicken recipes that i can eat with rice? I have some boneless, skinless chicken breast thawing?

Creamy Chicken %26amp; Rice


4 servings 35 min 10 min prep


Change to: servings US Metric


1 lb boneless chicken, cut into cubes


1 teaspoon garlic powder


1 (10 1/2 ounce) can condensed cream of mushroom soup


12 ounces milk


1 1/2 cups uncooked rice


2 cups fresh broccoli


1 cup shredded monterey jack pepper cheese





Chicken One-Dish Meal


Spray nonstick skillet with cooking spray. Add Chicken, cover cook 5 minutes.


Sprinkle with garlic powder.


Add soup and milk. Bring to boil.


Stir in rice and broccoli, cover. Reduce heat to low and simmer 15 minutes or until rice is tender.


Stir in half of the cheese; sprinkle with remaining cheese.








This recipe is my favourite!! You get a really simply creamy sauce with the chicken and it goes awesome with rice.


I also add mixed veggies into the sauce for a healthier meal!!!Any good chicken recipes that i can eat with rice? I have some boneless, skinless chicken breast thawing?
4 skinless, boneless chicken breasts


pint sour cream


1/4 cup grated Parmesan cheese


1/3 cup white wine


1/4 cup chicken broth


salt


lemon pepper





Cover chicken breasts in water and simmer until chicken is almost done. In a pan heat sour cream, Parmesan cheese, white wine, chicken broth, salt and lemon pepper. Cut chicken into bite size pieces, and put in sauce mixture. Cover and cook for about 15 minutes until chicken is done. Don't cook to high, you don't want it to boil, just simmer. Serve over rice.Any good chicken recipes that i can eat with rice? I have some boneless, skinless chicken breast thawing?
paprika chicken


2 chicken breasts, boneless, skinless


2 teaspoons butter


2 teaspoons oil oil


2 tablespoons Hungarian paprika


1/2 teaspoon salt


2 teaspoons all purpose flour


1/2 cup chopped yellow (sweet) onion


1 cup no-fat chicken broth ( approximately 1/2 of a 15oz can)


1 cup sour cream





I N S T R U C T I O N S


Heat a 12'; saut茅 or frying pan over high heat. Add the oil, once it is heated add the chopped onion and paprika and saut茅 until the onion softens and is almost transparent. Move the onion off to the side of the pan and add the chicken breasts. Brown the breasts on both sides about 3-4 minutes per side.


Add the chicken broth and simmer, covered for about 15 minutes. Remove the pan from the heat. Stir the flour into the sour cream until it is well incorporated. Then add the sour cream to the pan and stir until the sauce is smooth. You can put the pan back on low to keep the chicken warm if necessary but don't allow it to boil or the sour cream will separate.


is easily doubled or tripled and served over rice, sometimes I use a can of cream of mushroom soup instead of the sour cream and cut up the chicken into bite size pieces.
INGREDIENTS


6 skinless, boneless chicken breast halves


6 slices Swiss cheese


6 slices ham


3 tablespoons all-purpose flour


1 teaspoon paprika


6 tablespoons butter


1/2 cup dry white wine


1 teaspoon chicken bouillon granules


1 tablespoon cornstarch


1 cup heavy whipping cream


DIRECTIONS


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.


Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.


Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Cut the chicken into strips. Brown it, and some diced onion and minced garlic. After it's done, add a dash of white wine and some cream to the pan and reduce it. If you want it thicker, add a little cornstarch or flour. Mix the chicken and veggies back in. Serve over rice. Garnish with a little grated parmesan if you have it.





Or, make it creole style. Add diced canned tomatoes, green pepper, onion (okra if you have it), creole seasoning, tabasco and simmer with the chicken. Serve over rice.
chop your chicken up and brown it.


take chicken out of pan, drain grease but don't wipe pan.


take tin of cream ofchicken soup and add a half cup of sour cream [or milk if you dont have the sour cream], whisk them together and into the pan


add chicken back in and bake til chicken is done.


meanwhile mix up a pack of stove top stuffing, when chicken is done cover chicken and sauce with stuffing and pop back into oven til hot!


serve with rice and veggies and voila! easy dinner that tastes great!


enjoy!
google search on chicken and rice recipes.its hard to say not knowing what ingredients you have to work with.
Rice and Chicken Dinner





1 1/2 c. raw rice (not minute) on bottom of 9x13 pan


1 can cream of mushroom soup


1 can cream of chicken soup


1 can milk


Pour over rice.


Lay cut up pieced of raw chicken on rice mixture. Cover with tin foil and bake 2 hours in 350 degree oven.
simmer them in some chicken gravy,and have over biscuts.or simmer in salsa and have over rice..or if your feeling italian-ish,use stewed tomatoes and have it over pasta.
Any recipe and add a dash of Tabasco
Here are several. Click this link and scroll down the screen:





http://www.google.com/search?q=chicken+a鈥?/a>
Slice it longways, then let them sit in teriyaki marinate for about 4 hours. Lightly brown in pan, cover with the cooked rice and put some soy sauce, chopped onions and oriental veggies and stir it around for a bit til nice and hot.
Chicken Broccoli Casserole


3c. cooked rice (i use success)


1 tbsp. butter or margarine


1 can of cream of chicken


1 soup can of milk


1/2 c. chopped onion (recipe calls for 1 cup, I'm not too crazy about onions so I use 1/2 cup)


1/2 c. chopped celery (recipe calls for 1 cup, I'm not too crazy about celery so I use 1/2 cup)


3 c. chicken, chopped


1 pkg frozen broccoli, cooked


8 oz Cheez Whiz (some times i add more)


the cheesier the better


Saute onions and celery in butter until clear.


Add chicken soup and milk.


Add cheez whiz and heat slowly until blended.


Mix in broccoli, rice and chicken.


Season to taste. Pour into casserole dish, and


bake at 350' for 30 minutes.


(casserole may be frozen after baking)





Chicken and Mushroom Bake with Rice


6 chicken pieces


1 c. water


1 can cream of mushroom or


cream of celery soup (i prefer cream of mushroom)


1/2 c. rice


2 medium carrots, sliced (I sometimes omit)


celery salt, for seasoning


paprika, for seasoning


1/4 tsp. salt, as needed


Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour or until chicken juices run clear.


You can also cook this without the rice and carrots.


It makes a nice gravy to pour over cooked rice or noodles





The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.


Classic Herbed Chicken


1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix


4 Tbsp water


1/3 c. of Ranch Dressing


4-5 boneless chicken breast


1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.


2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.


3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.