Keto Chicken Rice Casserole | Keep It Simple
On this episode of Keep it Simple, Chef Jon Ashton shows how to make a keto-friendly chicken and cauliflower rice casserole. Check it out!
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QUICK & BUDGET FRIENDLY DINNER MEAL | Leftover Chicken and Rice Casserole | EASY CHICKEN MEAL
This BEST EVER budget friendly Chicken and Rice Casserole is a one pan meal that is full of tender chicken and creamy rice, all baked together to perfection!
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CHICKEN RICE CASSEROLE
Ingredients:
15 oz alfredo sauce
1/2 cup milk
2 lb cooked chicken
2 cups cooked rice
8 oz frozen peas
1/4 cup almond sliced
1 tsp black pepper
7x10 baking dishe
Bake 400*F 30-35 min
Topping:
1 cup panko bread crubs
1/4 cup parmesan cheese
1 tbsp melted butter
broil 2-3 min until brown
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Meat and Rice Casserole From 1932 - Old Cookbook Show
Meat and Rice Casserole From 1932 - Old Cookbook Show
Casserole of Meat and Rice
2 or 3 cups ground meat
1 level teaspoonful salt
1 small onion
1½ cups tomato sauce
2/3 cup of rice
3 cups boiling water
1 tablespoon butter
Cracker crumbs
Season with salt and pepper
Cook rice with salt in three cups of boiling water until tender.
Line a casserole, or other baking dish, with a layer of cooked rice, a layer of the ground meat, which has been mixed with the ground onion, and one-half of the tomato sauce, then a layer of rice and another layer or meat and so on until rice and meat are all used.
Then pour remaining one half of tomato sauce on top, sprinkle with cracker crumbs, dot with butter and bake in a moderate oven one-half hour.
Serve hot.
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Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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Love & Best Dishes: Mushroom & Rice Casserole Recipe
Mushroom & Rice Casserole Recipe - This rice side dish is delicious, downhome Southern comfort food, and it's a must-have holiday side dish for the Deen family!
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Mushroom & Rice Casserole Recipe:
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Chicken, Mushroom and Wild Rice Casserole
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
Woman's Day Magazine's food and nutrition director, Kate Merker, helps Crystal and Sandy whip up this delicious springtime casserole!
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Creamy Chicken, Mushroom and Wild Rice Casserole
1 1/2 cups wild rice blend
4 tablespoons olive oil, plus more for greasing
1 yellow onion, chopped
1 pound cremini mushrooms, sliced
2 garlic cloves, minced
2 tablespoons fresh thyme
1 9-ounce package baby spinach
1/2 cup flat leaf parsley, chopped
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Gruyere cheese, shredded
1/4 teaspoon cayenne
Salt and pepper, to taste
1 3-3 1/2 pound rotisserie chicken, shredded
1/4 cup slivered almonds, toasted
1.Preheat oven to 375F. Grease a 9x13 baking dish with olive oil.
2.Cook rice to package directions. Reserve.
3.Heat 2 tablespoons of oil in a large skillet over medium heat. Add onion and cook until tender and translucent. Add mushrooms, garlic and thyme and cook until mushrooms are tender. Transfer to a large bowl and toss with spinach and parsley. Season to taste.
4.To the same sauté pan add 2 tablespoons of olive oil and flour and cook, stirring constantly, for 1 minute. Gradually whisk in the milk and simmer until thickened. Remove from heat and add Gruyere, cayenne, salt and pepper, whisk until the cheese melts and the sauce is smooth.
5.In a large bowl combine shredded chicken, rice, spinach mixture, and sauce. Transfer to the prepared casserole dish, cover with foil and bake until bubbling, 45-50 minutes. Remove from the oven, garnish with toasted almonds.
Serves 6-8