How To make Brown Rice Casserole
4 c Cooked brown rice
Half block of tofu 1 lg Onion
2 md Carrots
2 Celery stalks
1 Green pepper
2 md Zucchini
-=OR=- other summer squash 6 oz Mushrooms, wiped clean
1 tb Olive oil
1 tb Butter
3 Garlic cloves;
- finely chopped 1 ts Nutritional yeast (optional)
1 ts Ground cumin seeds
1 ts Salt
1 c Mushroom broth; -=OR=-
- Vegetable stock, or water 6 oz Grated cheese
-(Jack, muenster, Cheddar - or Gouda) Pepper Fresh herbs, for garnish -(Parsley or Cilantro, -Thyme, Marjoram) COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare the vegetables. Chop the onion, carrots, celery, pepper, and zucchini into pieces about 1/2-inch square. Quarter mushrooms if they are small, and cut them into sixths or eighths if they are large. Cut the tofu into 1/2-inch cubes. Heat the olive oil and the butter and fry the onion over medium heat until it is lightly browned, about 5 minutes. Add the garlic, nutritional yeast, if using, cumin and salt. Stir until blended and cook for 1 minute. Add the carrots, celery, green pepper and 1/2 cup of the liquid, cover pan, and braise the vegetables until they begin to soften, about 5 minutes. Add the zucchini and mushrooms and cook 7 to 10 minutes. The vegetables should be nearly, but not completely, cooked. If the pan gets dry while they cook, add a little more liquid. Preheat oven to 350F. Combine the vegetables with rice and cheese. Season with salt and plenty of freshly ground black pepper. Gently mix in the tofu, and put mixture into lightly oiled casserole. Add a little more liquid to moisten. Cover with foil and bake 1/2 hour. Remove foil and bake 15 minutes. Garnish with fresh herbs.
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Broccoli Cheese Rice Casserole Recipe | How To Make Broccoli Cheese Rice Casserole
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INGREDIENTS
1 cup long grain rice (uncooked)
16 oz chicken broth
1 small onion
1 to 2 cloves garlic
2 tbls oil
10.5 oz can condensed cream of chicken (or cream of mushroom)
4 oz or 1/2 cup milk
4 tbsp butter (melted)
8 oz block of sharp cheddar cheese
16 oz frozen chopped broccoli (thawed)
pepper to taste
**BAKE @ 350 degrees F for 35 to 40 minutes covered
**uncover and continue to bake for 10 to 15 minutes
**be sure to completely thaw frozen broccoli for a more even bake
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Cheesy Chicken Broccoli Rice Casserole - From-Scratch!
❤️GET THE COOKBOOK: Seasoned chicken, steamed broccoli, and fluffy rice tossed in a savory, creamy cheese sauce, covered in more cheese, and baked until bubbling hot! Pure comfort food! It gets even better the next day!
Want to add a crisp bread/crumb or cracker topping? Follow these steps after you take it out of the oven:
Crush up 1 cup of Ritz crackers (You can also use buttered panko, breadcrumbs, or even cornflakes). Mix it with two tablespoons of Parmesan cheese and two teaspoons of parsley. Stir in 4 tablespoons of melted butter. Spread crumb topping over the cheese topping and bake for another 10 minutes.
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➡️ HERE'S THE PRINTABLE RECIPE:
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One Pan Creamy Chicken and Rice Recipe - Laura Vitale
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Chicken Brown Rice Casserole - TexMex
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This Tex-Mex chicken casserole is super easy to make and is very satisfying. You do need cooked rice so make sure you keep that in mind when making this. Enjoy.
Here is what you are going to need for this wonderful recipe:
1 skinless, boneless chicken breast -- cubed
½ tsp. garlic powder
½ tsp. paprika
½ tsp. ground cumin
½ tsp. salt
½ tsp. black pepper
2 cups cooked brown rice
¾ cup frozen yellow corn -- thawed
½ cup of canned black beans -- drained and rinsed
2 TBS. chopped cilantro
2 TBS. finely cubed bell pepper
1 cup salsa + extra for serving
1 cup shredded cheese -- I used a combination of Cheddar and Monterrey
Sour cream for serving
Preheat the oven to 350 degree F (175 C).
Place the chicken cubes on a board or in a bowl and sprinkle with salt, pepper, garlic powder, paprika and cumin. Mix to coat on all sides.
In another bowl mix the cooked rice with the corn, beans, cilantro and bell pepper. Add the chicken and the salsa. Mix well. Place half of the rice mixture in a casserole dish and sprinkle ½ of the shredded cheese on top. Add the remaining rice and top off with the remaining cheese.
Cover your casserole dish -- if you do not have a lid use tented aluminum foil. Do not let the foil touch the cheese. Bake the casserole for 40 minutes -- or until the chicken is completely cooked through. Remove from oven and allow cooling for about 5 minutes. Serve with a dollop of sour cream and some extra salsa.
CALORIES 190.51; FAT 6.99 grs (sat 3.46; mono 2.16; poly 0.87); PROTEIN 13.49 grs ; FIBER 2.73 grs; CARBS 18.64 grs; CHOLESTEROL 34.18 mg; IRON 1.21 mg; SODIUM 453.12 mg; CALCIUM 124.87 mg
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Dinner: Creamy Chicken and Rice (Plov) - Natasha's Kitchen
Creamy chicken and rice is so satisfying and a one-pot meal! This chicken and rice recipe has all the creaminess of risotto and heartiness of plov. Perfect for lunch or dinner!
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INGREDIENTS FOR Creamy Chicken and Rice:
►1/4 cup olive oil
►4 Tbsp unsalted butter, divided
►1 med onion, finely diced
►2 large carrots, grated or cut into matchsticks
►1 1/2 lbs boneless, skinless chicken thighs,
►2 tsp salt (we used sea salt), divided
►1/4 tsp black pepper, freshly ground
►2 bay leaves, optional
►1 cup dry white wine such as Chardonnay
►5 cups hot low sodium chicken broth
►2 cups medium-grain rice such as Jasmine rice
►1 head garlic
►1/3 cup fresh Italian parsley, finely chopped
►1/2 cup shredded parmesan cheese, plus more for serving
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Best Baked Chicken and Rice Casserole
The Best Baked Chicken and Rice Casserole is made completely from scratch in this easy one pan recipe that's sure to please the whole family!
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✅Ingredients
• 2 cups white rice
• 1 white onion, diced
• 6 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 5 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 chicken thighs
• 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
✅Instructions
1️⃣ Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
2️⃣ 00:18 - Stir rice, onion, 3 tablespoons melted butter, and flour together directly in the pan until flour has no more visible white specks. Pour in chicken broth, heavy cream, salt, and pepper and stir to combine.
3️⃣ 01:27 - Place chicken thighs on top of rice mixture. Brush remaining melted butter on top and sprinkle with Italian seasoning and garlic powder.
4️⃣ 02:26 - Cover with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake another 30 minutes until rice and chicken are cooked through and the chicken skin crisps up. Serve hot.
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