Cheese Chicken baked rice recipe?

Question

Who have the above recipe?

last time when i was in school i learn to make this, But now forgotton.

Rice below, & all the chicken , chesse , souce ect ontop.

hum. not really can remember.

any have Easy Receipe for this?

Thanks in advance.. =)

Answer 1

Cheesy Chicken and Rice Casserole

1 can cream of chicken soup

1 and 1/3 cups water

3/4 cup uncooked long-grain white rice

2 cups fresh or frozen vegetables

1/2 tsp onion powder

4 skinless chicken breast halves

1/2 cup shredded cheddar cheese

1) Stir the soup, water, rice, veggies and onion powder in a 12X8 shallow baking dish.

2) Top with chicken. Season chicken as desired. Cover

3) Bake at 375 for 45 minutes or until done. Top with cheese. Makes 4 servings.

Answer 2

Cheesy Chicken and Baked Rice

1/2 cream of chicken soup

1 and 1/3 cups water

3/4 cup uncooked long-grain white rice

2 cups fresh or frozen vegetables

1/2 tsp onion powder

4 skinless chicken breast halves

1/2 cup shredded cheddar cheese

1) Stir the soup, water, rice, veggies and onion powder in a 12X* shallow baking dish.

2) Top with chicken. Season chicken as desired. Cover

3) Bake at 375 for 45 minutes or until done. Top with cheese. Makes 4 servings.

Answer 3

wash the rice with water,boil the milk & chicken stock mix (one mug for each) then place in an oven or microwave bowl then place the chicken in the bowl put the bowl in the oven for fifteen minutes then take it out & add chedar or permegean cheese on top!!then return the bowl to the oven for ten minutes or untill brown!!enjoy!!

Egyptian Chicken (Biram Ruzz)

1 1/2 Cups medium grain uncooked rice

4 Boneless, skinless chicken breasts

2 tsp. each Salt and Pepper

1 tsp. each ground cardamom and garlic powder

2 Cups whole milk

1 (14 1/2 oz) Can of Chicken stock

4 Tblsp. Butter

Preheat oven to 350 degrees. Melt the butter in a 2 1/2 quart casserole and coat the inside of the pan thoroughly. Add 1/2 of the rice. Place the chicken breasts on top of the rice. Sprinkle with the salt, pepper, cardamom and garlic powder. Pour the rest of the rice evenly over the chicken. Heat the milk with half of the chicken stock and carefully pour over the rice. Cook uncovered in the oven about 30 minutes. If becoming too dry, add the remaining chicken stock and cook an additional 30 minutes. Remove from the oven, cover with foil and allow to steam for about 30 minutes. Remove the foil and run a thin knife or spatula under to loosen the dish. Turn out onto a plate and serve warm.

Answer 4

Chicken and Rice Bake

* 2 cups cooked rice
* 1 1/2 cups diced cooked chicken
* 1 can (15 ounces) black beans, drained, rinsed
* 1 can (11 to 15 ounces) Mexican-style corn, drained
* 1 can (14.5 ounces) diced tomatoes, slightly drained
* 1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro, optional
* 1 teaspoon ground cumin
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried leaf oregano
* 1 tablespoon chili powder
* 1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
* 4 tablespoons butter
* 4 tablespoons flour
* 1 cup milk
* 1/2 cup chicken broth
* 1/4 teaspoon coarsely ground black pepper
* 1/2 teaspoon salt
* 1/2 to 1 cup Cheddar or Monterey Jack cheese,
In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.
In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.
Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.

Answer 5

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