How To make Celery Rice Casserole
2 1/2 cups Boiling chicken broth
1 cup Rice
uncooked
3 cups Celery :
sliced 1/2" thick
1/2 cup Onion finely chopped
1/2 teaspoon Marjoram
1/8 teaspoon Salt
1/8 teaspoon Pepper
Celery leaves :
chopped for Garnish
Skim the fat from the broth using a bulb type baster. Combine all the ingredients in a 2 quart casserole. Cover the casserole and bake in a preheated 400 degree oven for about 30 minutes or until the rice and celery are tender. Garnish with chopped celery leaves. SOURCE: Calorie-Carbo-Fat Counter & Cookbook Per Serving: Calories131.7 Carbohydrate:
29.5 grams Fat--0.2 grams
How To make Celery Rice Casserole's Videos
Mom's Chicken and Rice Casserole
FULL RECIPE HERE:
Thank you for stopping by my channel! I am happy you are here and hope that if you aren't subscribed you will consider doing so!
Join me on my SOCIAL MEDIA!
Instagram: ftchefwannabe
SnapChat: ftchefwannabe
Facebook: facebook.com/foodthoughtsofachefwannabe
My FOOD BLOG Website:
foodthoughtsofachefwannabe.com
Business Inquiries:
foodthoughtsofachefwannabe@hotmail.com
Oven Baked Creamy Chicken and Rice | One Dish | It's Soooo Good & Easy To Make | He Was Ready!????????????
Heyyyyyy Errrrrrbody!!!????
Today I'm baking some chicken and making rice in the SAME casserole dish! This is a very easy recipe and it tastes soooo good!!! Watch & Enjoy!!!
#OvenBaked #ChickenAndRice #easypeasygood
**************************************************************************
STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
**************************************************************************
Baked on 350 degrees for 45 minutes COVERED and then UNCOVERED for another 20 minutes for a total baking time of 65 minutes. Baking time may vary depending on your oven.
INGREDIENTS I USED:
6 Boneless Skinless Chicken Thighs
1 small sliced onion
1 C Long Grain Rice
2.5 Cups Chicken Broth
1 Small Can Cream of Chicken
Montreal Chicken Seasoning
Onion Powder
Garlic Powder
Black Pepper
Parsley Flakes
Paprika
***********************************************************************
*We do not own the rights to any music being played in this video.
*Music is from YouTube and/or Epidemic Sound
My Address:
P.O. Box 11261
Winston-Salem, NC 27116
FACEBOOK PAGE
Easy Rice Celery Casserole
There is a twist in every fried rice.. give it a try, his rice casserole is very easy to make just a few ingredients.
Enjoy watching!!
#friedrice, #ricecasserole,# ricedish
4 SIMPLE CHICKEN RECIPES USING CREAM SOUPS
These 4 simple chicken recipes include your favorite cream soups! These old-fashioned chicken recipes are sure to become family favorites.
THANKS FOR WATCHING! PLEASE GIVE A THUMBS UP!
4 SIMPLE CHICKEN RECIPES USING CREAM SOUPS
#chickenrecipes #recipesusingcreamsoups #campbells #easycasseroles
TO HELP FINANCIALLY SUPPORT HEART FILLED KITCHEN THROUGH PAYPAL:
TO HELP SUPPORT HEART FILLED KITCHEN WHILE YOU SHOP PLEASE CHECK OUT MY AMAZON STORE : (affiliate links)
0:00 Simple Chicken Recipes
1:38 Chicken Roll-ups
4:44 Chicken & Stuffing
6:36 Chicken & Rice
10:14 Chicken Noodle
RECIPES:
CHICKEN ROLL-UPS
1 lb Cooked Shredded Chicken
1 can Crescent Rolls
1 Cup Shredded Cheddar Cheese
1 Can Cream of Chicken Soup
Shred cooked chicken and set aside. Separate the crescent rolls and add 1 TBL cheese to each roll. Top with about 2 TBL of chicken. Roll up each roll starting with the widest end and place in a greased 9x13 baking dish. In a bowl combine soup and 1/2 Cup of water and pour over the chicken rollups.
Optional: Top with any remaining cheese and season to desired taste with salt, pepper, garlic, paprika, and parsley.
Bake at 350F for 30 minutes.
CHICKEN & STUFFING
2 lbs shredded chicken, cooked (I use rotisserie)
2 10.75 ounce cans condensed cream of chicken soup
1/4 C milk
1 6 ounce box Stove Top Chicken Stuffing mix
1 1/2 C chicken broth
Instructions
-Preheat oven to 375F
-Spray a 9x13-inch baking dish with non-stick spray
-Spread the chicken evenly in the bottom of the prepared dish
-Whisk the condensed soups and milk together in a medium bowl.
-Pour the soup mixture evenly over chicken
-Sprinkle dry stuffing mix evenly over the top
-Pour chicken broth over the stuffing mix
-Cover the dish with foil and bake for 40 minutes
-Remove from oven and let stand 10 minutes before serving
CHICKEN & RICE
4 cups rotisserie chicken, chopped
2 cans cream of chicken soup
1 can cream of mushroom soup
½ tsp salt (or to taste)
¼ tsp pepper
1 cup water
1 cup milk
2 cups instant rice, uncooked
1 cup cheddar cheese blend, shredded
1 to 1 ½ cups panko crumbs
4 to 6 tsp butter, melted
This link goes to a very similar recipe, but I use 2 cans Cream of Chicken instead of using cream of celery, and I do not add the onion powder.
RECIPE LINK:
CHICKEN NOODLE CASSEROLE
2 cups uncooked egg noodles
2 cups cooked shredded chicken
1 10 oz. package frozen peas and carrots (or vegs of your choice)
1 cup milk
1 10 oz. can cream of chicken soup
1 10 oz. can cream of mushroom soup (any style of 2 cream soups will do)
1/2 cup mayo
1 tsp salt
1 tsp pepper
1/2 teaspoon garlic powder
1 1/2 cup cheddar cheese
parsley flakes (optional)
Instructions
Preheat oven to 350° F. Spray a 9x13 inch baking dish with nonstick spray.
Boil egg noodles according to package directions. Drain
In a large bowl combine all the other remaining ingredients (reserve 1/2 C cheese and the parsley for the top)
Add cooked noodles to mixture. Stir to combine everything. Pour into prepared baking dish. Top with 1 cup Cheddar Cheese and parsley flakes.
Bake 30 minutes or until heated through. Remove from the oven and let stand 5 minutes before serving.
LET'S CONNECT:
Facebook
Instagram
Twitter
Pinterest
EMAIL
#DIYspiceblends #tacoseasoning #bbqrub
louann.seasonschange@gmail.com
*AFFILIATE DISCLAIMER: Seasons Change is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
*CONTENT DISCLAIMER: Seasons Change/Lou Ann is not a health professional. All content is based on the sole opinions, experiences, and beliefs of Seasons Change/Lou Ann. Seasons Change/Lou Ann will not be responsible for bodily injury or property damage, or accidents, acquired by acting upon or following the advice, opinions, or beliefs expressed in this video or other channel content. View or act on any advice given at your own risk and discretion.
*Be Strong. Be Safe. Be Prepared. In Any Season of Life
*Be less dependent on the world by becoming more efficient at home
*Ecclesiastes 3:1-8
For everything there is a season, A time for every activity under heaven.
Tuna Rice Casserole
#comfortfood #tunacasserole #tunaricecasserole #cheesesauce #lentenseason #lent
Diane shares her childhood tuna casserole recipe. It's a true comfort food favorite.
Ingredients: Sauce mixture
4 tablespoons butter
½ cup chopped celery
2 teaspoons dried minced onions
3 tablespoons flour
⅛ teaspoon black pepper
½ teaspoon dry mustard
½ teaspoon Worcestershire sauce
2 cups milk
1 cup shredded cheddar cheese
Ingredients: Casserole mixture
One 9 oz can tuna, drained
1 ½ cups frozen peas
2 tablespoons diced pimento
Salt to taste
3 cups cooked rice
1 cup French Fried Onions
Directions: Cheese sauce mixture
Use a large sauce pan to sautéed celery in butter until tender, about 5 minutes. Add dried onions, dry mustard, pepper and flour. Mix and cook until smooth. Stir and cook until bubbly, then add Worcestershire sauce and gradually add milk, stirring to keep smooth. Cook until mixture thickens. Add 1 cup shredded cheese and stir till smooth. Remove from stove top. Stir in peas, tuna and pimento. Set aside
Directions: Casserole
Butter a 2-quart casserole dish. Spread half of the cooked rice into dish. Top with ½ cup shredded cheese. Cover with half cheese sauce mixture. Repeat layer of rice, shredded cheese and cheese sauce. Top with French Fried onions.
Bake in 400F oven for 20 minutes or until brown on top and cheese sauce is bubbly.
Thanks for watching and be sure to subscribe to our channel!
CONNECT WITH US!
Oven Baked Chicken and Rice Dish With Cream of Celery Soup
Hi y'all! Today I made a dish I have been wanting to try for awhile now and so glad I did it today. I am so excited about the way it came out. Rice and chicken cooked to perfection! I sauteed my onions, poblano pepper, and garlic first but you can totally skip this step if you choose. I sometimes like to give my onions a little color on them first for extra flavor. You will love this easy and delicious meal. There are only a few ingredients and steps to make this recipe. You probably know that most of the time I use chicken breasts but I have decided to try and save a little money on groceries and chicken thighs are a little cheaper. I know that a lot of people prefer chicken thighs and for certain dishes I believe they are just better. In this dish you could use chicken breasts but I really think the bone in skin on chicken thighs will be tastier because they take about the same amount of time as the rice. I hope you give this a try and let me know what you think. I am going to list the ingredients I used excluding the seasonings. If you enjoy these types of recipes or videos please be sure to subscribe and share. If you have any questions or comments I would love to hear from you. This dish I will definitely be making often for my family. Thank you so much for watching and please be sure to check out some of the other videos on my channel.
6 bone in skin on chicken thighs
2 medium onions
1 poblano pepper
3 or 5 cloves of garlic
3 cups medium or long grain rice
3 cups chicken stock or broth
1 can of cream of celery soup
parsley
I baked on convection at 335 for 45 minutes for a regular oven I would bake 350 for about 1 hour or until rice and chicken are completely cooked.
And any of your favorite seasonings