Chook Me!

I need a good and easy creamy chicken and rice recipe for either the stove or the crockpot.?

Any that may feature cream of mushroom or cream of chicken

Public Comments

1. yum. chow down
2. 4 chicken breasts Seared only to brown 1 head Broccoli 2 cans cream of chicken soup (with 1 1/2 cans of milk) 2 cups rice (Instant) 1 cup chicken broth Combine all ingredients, and bake at 375 degrees for 40 minutes.
3. 4 CHICKEN BREASTS, 2 CANS OF MUSHROOM SOUP AND RICE. PUT IN CROCKPOT OR IN THE OVEN. JUST HAD IT LAST WEEK. SO GOOD AND EASY TOO.
4. either buy can chicken or chicken breasts with out bones. then put them in a dish and put the creamy of chicken soup on top. Cook your rice and add it to it. Also add a onion and opiional cheese on top put in oven for 30 minutes on 350 degrees it is good..
5. Creamy Chicken And Rice 6 Servings Ingredients 6 7/8 oz pkg. chicken flavor rice **(Rice A Roni) 2 1/4 c hot water 1 c sliced mushrooms 1 1/2 lb skinned, boned chicken breas 1 cut into bite-sized pieces 1/2 ts garlic powder 3/4 c non-fat sour cream 1/4 ts pepper 1 cn low-cal cream of mushroom soup 1/4 c cracker crumbs 1 ts melted margarine 1/2 ts poppyseeds Instructions *** This recipe calls for 1 6.9 oz. package of chicken flavored rice and vermicelli mix with chicken broth and herbs.(Rice A Roni) Cook the rice mix in a large nonstick skillet according to package directions, using 1 tb margarine and 2-1/4 cups hot water. When done, remove from the skillet and set aside. Wipe the skillet with a paper towel. Coat the skillet with cooking spray, and place over high heat until hot. Add the chicken, mushrooms, and garlic powder: saute for 6 minutes or till the chicken loses its pink color. Combine the rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl: stir well. Spoon into a greased 2-quart casserole. Combine the cracker crumbs, margarine, and poppyseeds. Stir well, and sprinkle over the chicken mixture. Bake at 350 for 35 minutes or until thoroughly heated. You can freeze this in single servings in containers or zip-lock bags. Just heat it up in the microwave and you've got a home-cooked meal in a hurry.
6. Ok, here's what you do: Fry 3-4 chicken patties or raw chicken breasts in a pan. After they're done, remove them from the pan and dump in either a can of Cream of Mushroom or Cream of Chicken. Boil one and a half cups of Minute rice. After the rice is done, add the cream soup mixture to the rice and stir. It may not be healthy but it's good.
7. I take 1 cup of rice 2 cans of mixed vegetables 1 can of cream of chicken soup 1 can of chicken broth and 2 teaspoons of poultry seasoning and 4 boneless chicken breasts. mix rice, soup, chicken broth, vegetables and poultry seasoning in a 9X13 pan. Lay chicken on top cover with foil and cook in a 350 degree oven for an hour. Check the doneness of the chicken if needed cook a little longer till chiken is done.
8. I make a very easy and yummy one but I don't measure so I will just tell you "abouts". Boil chicken or breasts until done. Cool and cut into bite sizes about 2 cups. Use the rest of the chicken or freeze for a later quickie meal. Mix: 1 1/2 c -2 c of fresh broccoli(or 1 c frozen) cut into bite sizes, 2 cups chicken, 2 c cooked( or enough minute rice and water to make 2 cups finished rice,) about 1/4 of the large box of Velvetta cheese cut into small pieces so it will melt evenly- but save a little to put on top!Add 2 cups chicken broth or the broth from the chicken you cooked(bought broth will have more flavor),1 can cream of mushroom and 1 can cream of chicken, and about 1 1/2 c water.There has to be enough water to cook the minute rice or use less water if you are using cooked rice,add 1/4 tsp.garlic, 1/4 tsp celery powder or1/4 c finely chopped celery,salt and pepper. Mix well and bake at 350 for about 30 min. Put the remaining cheese on top and return to oven until cheese is lightly browned.This will fill a 9 x 11 pan.Hope you enjoy this!It is verrry creammmy!
9. Easy Chicken Rice Casserole INGREDIENTS 6 skinless, boneless chicken breast halves, cut into bite size pieces 2 cups milk 2 cups uncooked white rice 2 (10.75 ounce) cans condensed cream of chicken soup 1 teaspoon seasoned salt DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces. Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown. Cheesy Chicken and Rice Casserole INGREDIENTS 4 skinless, boneless chicken breast halves - cut into bite size pieces salt and pepper to taste 2 cups cooked white rice 1 (10.75 ounce) can condensed cream of chicken soup 2 cups shredded Cheddar cheese 3 slices soft white bread, cubed DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool. In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy. Broccoli, Rice, Cheese, and Chicken Casserole INGREDIENTS 2 cups water 2 cups uncooked instant rice 2 (10 ounce) cans chunk chicken, drained 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup butter 1 cup milk 1 (16 ounce) package frozen chopped broccoli 1 small white onion, chopped 1 pound processed cheese food DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly. Parmesan Chicken I INGREDIENTS 6 tablespoons butter 1 (1 ounce) package dry onion soup mix 1 cup converted long-grain white rice 1/4 cup grated Parmesan cheese for topping 6 skinless, boneless chicken breasts 1 1/2 cups milk 2 (10.75 ounce) cans condensed cream of mushroom soup salt to taste ground black pepper to taste DIRECTIONS Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl. Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours. Busy Day Chicken Rice Casserole INGREDIENTS 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of celery soup 1 cup water 1 cup uncooked white rice 1 (4.5 ounce) can mushrooms, drained 1 pinch garlic powder ground black pepper to taste 1 (1 ounce) package dry onion soup mix 8 skinless, boneless chicken breast halves DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom. Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.
10. Lyn above gave you my answer! OK, instead of mushroom soup in your chicken and rice, use 1 can chicken broth, 2 cups mushrooms sliced and add chopped onion, if you like. This recipe is a true "rice, mushroom and chicken" supper!
11. Ok, here's one for the crock- PESTO STUFFED CHICKEN BREASTS: 1 cup Ricotta 1/2 cup Parmesan 1/2 cup pest sauce 6 chicken breasts, pounded out thin ( I use boneless) salt and pepper 10 1/2 ounces cream of mushroom soup 1/4 cup milk 1/4 ucp white wine toasted pine nuts and fresh basil leaves (if diesired) for garnish In a small mixing bowl, combine the pesto and the cheeses. Place a dollop of the pesto ricotta mixture on each chicken breast. Roll up each chicken breast and secure with a tooth pick. Season each roll with pepper and salt. Place in the crock. In a small bowl, whisk together the soup, milk and wine. Pour this mixture over the chicken breast rolls. Cover; cook on low for 4 to 6 hours (or on high for 3 to 4 hours). Garnish each roll with the tossed pine nuts and basil leaves. Makes 6 servings. And here's another chicken recipe for you (It, too takes soup)- Cheesy Mexican Chicken: 1 (10 3/4-ounce) can cream of chicken soup 1 (10-ounce) can tomatoes with green chilies 8 boneless, skinless chicken breasts, cooked and cubed 8 ounces processed cheese, cubed or shredded 7 ounces vermicelli, cooked and drained Preheat oven to 350 degrees. Grease a 2-quart casserole. Mix the undiluted soup and tomatoes with green chilies in a large skillet. Add the chicken and cheese. Cook until the cheese melts, stirring constantly. Place the vermicelli in prepared casserole dish. Pour the cheese/chicken mixture over top. Bake 30
12. try cooks.com
13. I guess you can substitute rice for the noodles... "Creamy Chicken Casserole" - 8 servings 2 tbsp. butter or margarine 1/2 cup chopped onion 1 (10 3/4 oz.) can condensed cream of chicken soup 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 cup milk 1/8 tsp. pepper 3 cups cubed cooked chicken or ham 4 cups cooked noodles 1/2 cup shredded Cheddar cheese 1) In 4-quart saucepan over medium-high heat, in hot butter, cook onion until tender. Stir in soups, milk and pepper. Stir in chicken and noodles; pour into 3-quart casserole. 2) Bake at 400* - 25 minutes or until hot; stir. Sprinkle with cheese. Bake 5 minutes more or until cheese melts. Yields 8 cups.