Here are a couple of delicious and famous recipes for Chicken and Rice Casserole.
Spanish Chicken and Rice Casserole
A traditional baked casserole with a healthful proportion of vegetables,
Chicken-Rice Casserole Recipe for a whole chicken.
Chinese Goulash (chicken and rice)
1/4 cup each butter or margarine, cream
1 small onion diced
4 oz. canned mushroom
2 cups each chicken broth, cooked chicken
1 cup uncooked rice
1 small diced sweet pepper
1/2 cup each diced celery, slivered carrots
Melt butter in skillet. Cook onion until tender. Add broth,
heat until it boils. Add remaining ingredients after 15 – 20 minutes.
Suggestion: serve with pineapples.
Hawaiian Grilled Chicken
1/3 c. white wine vinegar
2 small red bell peppers, halved and
2 small onions, halved
2 small zucchinis, halved lengthwise
2 small Yellow squash, halved lengthwise
1/2 med. size ripe pineapple **
2 Broiler-fryers, split (2 to 2 1/2 Lb each)
3 T. Dried rosemary
1/4 c. coarse grain mustard seed
** Cut pineapple lengthwise into 4 pieces, remove core but leave rind on.
In a small bowl, combine vinegar, mustard, and rosemary. Brush chicken on both sides with 2 tablespoons of the marinade. Let stand 30 minutes or refrigerate at least 1 hour or overnight. If refrigerated overnight, remove 30 minutes before grilling.
Place chicken on grill about 6 inches from low-glowing coals. Grill, turning and basting with reserved marinade, 30 to 50 minutes, or until juices run clear when pierced with a
knife. About 10 minutes before chicken is done, place pineapple and vegetables on grill; brush with marinade. Cook 3 to 4 minutes; turn. Brush with marinade; heat 5 minutes longer or until hot.
1 deli-roasted whole chicken, deboned and shredded
8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded
1/2 cup chopped red onion
4 green onions, chopped
2 ripe tomatoes, seeded and chopped
1/2 cup fresh cilantro leaves, packed
1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped
Juice of 1 fresh lime
Salt and freshly ground black pepper to taste
8 (10-inch) flour or whole wheat tortillas
Sour cream for accompaniment
Commercial salsa for accompaniment (or Pico de Gallo)
In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.
To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.
To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.
Low Calorie Roast Chicken and Gravy
2 stalks celery
1 large onion
1 small can tomatoes
2 cloves garlic
Chop vegetables, put in roasting pan,
pour tomatoes over, season chicken and
place on top of vegetables.
Roast until done.
Remove chicken to plate.
Skim off fat from vegetables,to make gravy,
put veg in blender and blend until smooth.
Carve chicken and serve with vegetable
CROCKPOT BARBECUED CHICKEN
1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Place chicken in slow cooker. Combine all other ingredients and pour
over chicken. Cover tightly and cook at “low” for 6-8 hours. Makes 4
Chicken Recipes – Lemony Greek Chicken Recipe
6 tablespoons unsalted butter, softened
2 garlic cloves, minced
1 tablespoon chopped fresh mint
3 teaspoons lemon zest
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon black pepper
1 whole small chicken (about 2 1/2 pounds), quartered 1 1/3 cups orzo
1 cup fresh or frozen peas
1. Heat oven to 400 degrees.
In small bowl, stir together 4 tablespoons of the butter, garlic, mint,
1 1/2 teaspoons of the lemon zest, oregano, 1/4 teaspoon of the salt and
1/8 teaspoon of the pepper.
2. With fingers, gently make a pocket between skin and meat on the
breast, thighs and legs. Insert 1 tablespoon butter mixture under skin
of each piece of chicken.
3. Place chicken on broiler pan. Roast in 400 oven for 45 minutes or
until internal temperature of chicken registers 180 on an instant- read
thermometer inserted into the thigh.
4. Meanwhile, prepare orzo as package label directs, adding peas during
the last 3 minutes. Drain; toss with remaining 2 tablespoons butter, 1
1/2 teaspoons lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Serve with chicken and salad, if desired.