Chook Me!

I would like a good, yet simple recipe for Chicken & Rice please.?

Do any of you have a real simple chicken & rice recipe? My grandmother used to make one with white rice and cubed chicken, but I can't seem to find one that looks or tastes like hers. Any help would be appreciated.

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1. Salsa chicken skillet What You Need1 Tbsp. oil 4 boneless skinless chicken breast halves (1-1/4 lb.) 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 3/4 cup water 1 pkg. (10 oz.) frozen whole kernel corn 1 cup POLLY-O Original Ricotta Cheese 2 cups instant white rice, uncooked 1/2 cup shredded POLLY-O Fresh Mozzarella Cheese Make It HEAT oil in large skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through. Remove chicken from skillet; cover to keep warm. ADD salsa, water, corn and ricotta cheese to skillet; mix well. Bring to boil. Stir in rice. Top with chicken; sprinkle with mozzarella cheese. Cover. Remove from heat. Let stand 5 minutes. VELVEETA Cheesy Chicken & Broccoli Rice What You Need1 lb. boneless skinless chicken breasts, cut into bite-sized pieces 1 can (14-1/2 oz.) chicken broth 2 cups instant white rice, uncooked 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 1 pkg. (10 oz.) frozen chopped broccoli, thawed Make It SPRAY large skillet with cooking spray. Add chicken; cook and stir 2 min. or until no longer pink. STIR in broth. Bring to boil. ADD rice, VELVEETA and broccoli; cover. Remove from heat. Let stand 10 min. Stir until VELVEETA is completely melted and mixture is well blended. theres a bunch of easy recipes go to www.kraftfoods.com
2. why dont you make a chicken fried rice but leave some of the chicken breast in strips, crumb them and cook, then id put the fried rice in a bowl with the chicken strips on top.
3. Chicken and Rice Casserole Recipe 6 Tablespoons butter 8 ounces mushrooms, sliced (3 cups) 1/4 teaspoon dried rosemary 1/2 cup all purpose flour 2 cups chicken broth 1 1/2 cups half and half or whole milk 4 cups chopped cooked chicken 3 cups cooked rice 1/2 cup dry bread crumbs 2 Tablespoons grated Parmesan cheese 1 Tablespoon melted butter 1. Preheat oven to 400 degrees F. Grease a 9x13 baking pan. 2. Melt butter in a large saucepan over medium heat. 3. Stir in the mushrooms and rosemary, cook until softened (about 5 min.). Stir in the flour until well blended. 4. Slowly whisk in the chicken broth and the half and half or milk. 5. Bring to a boil, reduce heat and cook until sauce is thickened and smooth (about 5 min.). 6. Mix in the chicken and the cooked rice, combine well. 7. Pour into prepared pan. 8. Mix together the bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, stir well. Sprinkle on top of the chicken and rice mixture. 9. Bake for 25-35 minutes, until the sauce is bubbling and the topping is golden brown.