Easy Chicken and Rice Recipes

Making dinner is a snap with easy chicken and rice recipes. The chicken provides the protein, the rice gives plenty of carbohydrates for energy and both taste delicious. The beauty of creating chicken and rice recipes is that this type of recipe takes up little of your time and is a filling, nutritious and comforting dish.

Chicken and Rice Enchiladas

Ingredients You Will Need:
3 cups chicken tenders, thawed
8 to 10 flour tortillas
1 ½ cups rice, cooked in garlic water
1 clove garlic
2 tablespoons flour
2 tablespoons olive oil
½ cup onions
1 cup salsa
2 cups chicken broth

Preheat oven to 400 degrees. This dish will be cooked for approximately 20 minutes and will need about five minutes to cool down before serving.

Cook the chicken tenders in a skillet with two cups of water. Cover the pot and cook the chicken over very low heat, stirring often. Put the rice into a second saucepan and cover with water. Mince the garlic and add to the rice. Cook the rice according to the manufacturer's package directions.

Use a skillet to heat the oil and onions. Cook until the onions are transparent, but not brown. Add the flour to the oil and mix quickly. When the flour is completely moistened, add half the salsa and reduce the heat to low. Simmer for about three minutes.

Warm the tortillas in the microwave by placing them between two damp paper towels. Always remove them from the plastic bag before heating them.

Add the rice to the chicken bowl and stir to mix. Add the salsa and stir until all of the chicken pieces are coated. Spoon a large portion into the center of each tortilla. Roll, leaving the ends open, and place into a baking dish (seam side down). Pour the remaining salsa down the center of the enchiladas and sprinkle liberally with cheese. Pop the enchiladas into the oven. Cook until mixture is warmed and cheese is melted.

Sassy Chicken Rice Casserole

Ingredients You Will Need:
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can sliced mushrooms, drained
2 cups sour cream
Chicken bouillon granules
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon poultry seasoning
6 boneless, skinless split chicken breasts
3 cups rice, cooked
3 bouillon cubes
3 cups water
½ cup diced carrots
½ cup frozen peas
½ cup chopped onions
½ cup minced celery

Parboil the chicken in an inch of water that has been sprinkled with chicken bouillon granules. Cover the pot and simmer for 15 minutes, adding water and granules as needed.

Pour rice, bouillon cubes, water, carrots, peas, onions and celery into a large saucepan and cook until vegetables are tender. In a large kettle, mix the creamed soups-do not dilute. Cook the soup, stirring constantly until heated throughout, and then add the sour cream and mushrooms. Sprinkle in the sea salt, garlic powder and poultry seasoning.

Prepare a baking dish with non-stick vegetable spray. Place the chicken into the pan and pour the sauce over the chicken and bake for one hour at 350 degrees.

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