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baked chicken and rice without canned soup Steps to prepare chicken and rice recipes easy

Are you in the mood for a hearty and comforting meal? Look no further than this delicious baked chicken and rice dish! With no canned soup added, this recipe is healthier and more flavorful than its traditional counterpart.

Baked Chicken and Rice

Ingredients:

• 1 1/2 cups rice
• 3 cups chicken stock
• 4 boneless, skinless chicken breasts
• 1/4 cup butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups sliced mushrooms
• 1/4 cup flour
• 2 cups milk
• 1/2 cup grated parmesan cheese

Instructions:

1. Preheat oven to 375 degrees F.
2. Combine rice and chicken stock in a 9x13 inch baking dish. Place chicken on top of rice.
3. Melt butter in a large skillet over medium heat. Add onion, garlic, thyme, salt, and pepper; sauté until onion is tender.
4. Add mushrooms and sauté until tender, about 5 minutes. Sprinkle flour over mushroom mixture and stir to combine. Gradually add milk, stirring constantly, until sauce thickens. Stir in parmesan cheese.
5. Pour mushroom sauce over chicken and rice.
6. Cover dish tightly with foil and bake for 45-50 minutes, or until chicken is cooked through.
7. Remove foil and bake an additional 10-15 minutes, or until top is lightly browned.
8. Let dish cool for a few minutes before serving. Enjoy!

Baked Chicken and Rice Casserole

Ingredients:

• 2 cups cooked brown rice
• 1/4 cup butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked, shredded chicken
• 1 can black beans, drained and rinsed
• 1 can corn kernels, drained
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375 degrees F.
2. Melt butter in a large skillet over medium heat. Add onion, garlic, bell peppers, jalapeño pepper, chili powder, cumin, salt, and pepper; sauté until vegetables are tender.
3. Add chicken, black beans, and corn to skillet; stir to combine.
4. Layer cooked rice in the bottom of a 9x13 inch baking dish. Pour chicken and vegetable mixture on top of rice.
5. Sprinkle shredded cheese over top of casserole.
6. Cover dish tightly with foil and bake for 25-30 minutes, or until heated through and cheese is melted.
7. Remove foil and bake an additional 5-10 minutes, or until top is lightly browned.
8. Let casserole cool for a few minutes before serving. Enjoy!

Whether you choose the classic chicken and rice bake or the southwestern-inspired casserole, these recipes are sure to satisfy your cravings for comfort food. Enjoy the delicious flavors without any canned soup, and impress your family with your culinary skills!

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