Chook Me!

What's a yummy chicken and rice casserole?

I want to make something easy for dinner and thought of a casserole. :) Any ideas? And should I use a slow-cooker? Just wonderin'. :D Thanks in advance!

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1. Chicken divan. Ingredients: •1 packages (10 ounces each) frozen broccoli spears •1 cup grated Cheddar cheese •2 cups cubed cooked chicken •salt and pepper •1 cup cooked rice •2 tablespoons butter •2 tablespoons flour •1 cup milk •1 tablespoon lemon juice •1 cup sour cream Preparation: Cook broccoli according to package directions; drain well. Arrange broccoli in 13x9x2-inch baking dish. Sprinkle with half the cheese; top with cubed chicken. Season with salt and pepper; spoon on the cooked rice. In a saucepan, melt butter over low heat. Blend in flour; add milk. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Remove from heat; stir in lemon juice and fold in the sour cream. Pour over chicken. Sprinkle with remaining cheese. Bake at 400° for 15 to 20 minutes. Serves 4 to 6
2. 2 large chicken breasts (I use the frozen, boneless skinless ones you get in the big bags) 1 1/2 cups rice (more or less depending on preference) Carrots Green pepper Onion Water Chestnuts Celery Broccoli Mushrooms Velveeta Cream of Chicken/Celery (I prefer the cream of chicken with herbs) Salt and Pepper Boil the chicken and make the rice. Chop your veggies and mushrooms till they're about pea sized (or larger if you prefer). Once your chicken and rice are done, either shred or cut the chicken into small cubes, mix everything together with the velveeta and a can of cream of chicken or celery until everything is melted. Add salt and pepper (i like a lot of pepper). My family loves this and it's simple to make. It's like a casserole without the baking and takes about 1/2 hour to make. The great thing about this is you can use any veggies you want so make it to taste. I just listed some possiblilties. If you prefer more of a casserole-type dish, once this is done you can add it to a casserole dish and top it with shredded cheese and bread crumbs (I also like to use cornflake crumbs - you can find those at walmart) and bake at 350 until the cheese on top melts.
3. My kiddos even eat this with the Asparagus. CHEESY CHICKEN & ASPARAGUS RICE DINNER 1 tbsp. vegetable oil 4 small boneless skinless chicken breast breasts 1/8 tsp. pepper 1 1/2 cups water or milk 1 can (10 3/4 oz.) condensed cream of chicken soup 2 cups MINUTE® White Rice, uncooked 2 cups cut-up fresh asparagus * 1 cup shredded Cheddar cheese 1/4 cup sliced almonds Heat oil in large nonstick skillet on medium-high heat. Add chicken; season with pepper. Cover; cook 4 minutes on each side or until chicken is cooked through. Remove chicken from skillet; cover to keep warm. Add water and soup to skillet; stir until well blended. Bring to boil. Stir in rice and asparagus; top with chicken. Sprinkle with cheese and almonds; cover. Reduce heat to low; cook 5 minutes. Cook's Note: For extra flavor, toast the almonds. Preheat oven to 350 degrees. Spread almonds evenly in shallow baking pan. Bake 5 minutes or until lightly browned. Stir once during baking. * May substitute 1 package (10 oz) thawed frozen asparagus cuts.
4. One of my FAVOURITE chicken and rice dishes is Chicken Mushroom soup and Rice it is made in one dish so it's easy clean up!! 1 can Cream of Mushroom Soup 1 cup water (or 1 and 1/3 cup for creamier rice) 3/4 cup uncooked regular long-grain white or brown rice 1/4 teaspoon paprika 1/4 teaspoon ground black pepper 4 skinless, boneless chicken breast halves (thighs, drumsticks also work great!) 1 cup of chopped green beans or broccoli (I really like to add veggies in whenever I can, you can add whatever ones you have on hand that you think will take good!) Stir the soup, water, rice, veggies, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
5. One Dish Chicken And Rice Bake Ingredients: * 1 can (10 1/2 ounces) cream of mushroom soup, condensed * 1 cup water * 3/4 cup rice * 1/4 teaspoon paprika * 1/4 teaspoon pepper * 4 boneless chicken breast halves, without skin Preparation: In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on top of rice mixture. Sprinkle with additional paprika and pepper. Cover and bake at 375° for 45 minutes, or until chicken is done and rice is tender. Serves 4 It's one of the easier ones I have tried and liked. This is one site I use for different recipes. http://search.about.com/fullsearch.htm?terms=recipes Keep in mind, you can add or change things in a recipe to make it more to your liking. You don't have to follow a recipe exactly.
6. chicken, rice, broccoli and chesse 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.
7. 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 1.Preheat oven to 350 degrees F (175 degrees C). 2.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. 3.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.