Chicken and Rice Casserole

Chicken and Rice Casserole
Photo by John Autry

Ingredients

  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 1 (8-ounce) zucchini, halved lengthwise and thinly sliced
  • 1 (8-ounce) bone-in chicken breast half, skinned
  • 1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
  • ½ teaspoon black pepper, divided
  • ¼ teaspoon salt
  • + 35 more ingredients
    • 1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
    • 1 cup chopped onion
    • Cooking spray
    • 1 cup chopped onion
    • 1 ½ cups 2% reduced-fat milk
    • 1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
    • ½ teaspoon black pepper, divided
    • 2 cups cooked long-grain white rice
    • ¼ teaspoon salt
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 (8-ounce) bone-in chicken breast half, skinned
    • 1 teaspoon minced fresh rosemary
    • ½ teaspoon black pepper, divided
    • Cooking spray
    • 1 (8-ounce) zucchini, halved lengthwise and thinly sliced
    • 1 ½ tablespoons all-purpose flour
    • 1 ½ tablespoons all-purpose flour
    • 1 tablespoon butter
    • 1 cup chopped onion
    • 1 ½ cups 2% reduced-fat milk
    • ½ cup (2 ounces) grated fresh pecorino Romano cheese, divided
    • 1 (8-ounce) zucchini, halved lengthwise and thinly sliced
    • Cooking spray
    • 1 teaspoon minced fresh rosemary
    • 2 cups cooked long-grain white rice
    • ½ cup (2 ounces) grated fresh pecorino Romano cheese, divided
    • 1 (8-ounce) bone-in chicken breast half, skinned
    • 1 tablespoon butter
    • ½ cup (2 ounces) grated fresh pecorino Romano cheese, divided
    • 1 ½ tablespoons all-purpose flour
    • ¼ teaspoon salt
    • 1 ½ cups 2% reduced-fat milk
    • 1 teaspoon minced fresh rosemary
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 2 cups cooked long-grain white rice

1. Preheat oven to 350°. 2. Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add onion to pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper; add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken ov...

View full recipe at My Recipes

Comments

Variations on Chicken and Rice Casserole

  • Chicken and Rice Casserole
    • 1 (8-oz.) can sliced water chestnuts, drained
    • 1 cup mayonnaise
    • 1 (10 3/4-oz.) can cream of chicken soup
    • 1 medium onion, finely chopped
    • +6 other ingredients
  • Chicken-and-Rice Casserole
    • 1 1/2 cups uncooked long-grain rice
    • 1/2 cup butter
    • 1 onion, chopped
    • 3 cups chopped cooked chicken
    • +8 other ingredients
  • Chicken and Rice Casserole
    • 8 chicken breast halves, boned
    • 1/2 c butter, divided
    • 1 lb mushrooms
    • 1 c water
    • 1 c mushroom soup
    • 1 medium onion, chopped
    • 1 c sour cream
    • +5 other ingredients


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