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Cheesy Chicken and Rice Bake

Gluten free • 30 mins to cook • Serves 5

Meat

1 Chicken breasts, Boneless Skinless

Produce

1 Can Black beans
1 Cilantro, Fresh
1 Corn, Frozen
1 Can Green chilis

Condiments

1 Salsa

Pasta & Grains

1 Brown rice, Cooked

Dairy

1 Cheddar cheese, Low-fat
1 Greek yogurt, Plain
  • Jamie Eldredge

    Cheesy Chicken & Rice Casserole: 2 shredded chicken breasts, 4 c cooked brown rice, ¾ c corn, 15 oz. can black beans, 1 c greek yogurt or sour cream, 4 oz. can green chilies, ½ c salsa, 1 c shredded cheese. Preheat oven to 350F. Mix all ingredients then transfer to an oven-safe dish. Top with extra cheese. Bake for 20-25 minutes.

  • Heather McCombs

    cheesy chicken rice bake 2 whole boneless, skinless chicken breasts 4 cups cooked brown rice ¾ cups frozen corn 15 ounce can black beans, drained and rinsed 1 cup plain greek yogurt (or sour cream) 4 ounce can green chilis ½ cups salsa 1 cup low-fat cheddar cheese, plus more for topping 2 tablespoons fresh cilantro for garnish 350 degrees 20-25 min

  • Natalie Searle

    Chicken, black bean, corn, cheese and brown rice makes up this yummy, easy to make, healthy dish! Cheesy Chicken and Rice Bake

  • Jeff & Joy Carns

    Healthy chicken and brown rice bake with corn and black beans..Ingredients 2 whole Boneless, Skinless Chicken Breasts 4 cups Cooked Brown Rice ¾ cups Frozen Corn 15 ounces, fluid Can Black Beans, Drained And Rinsed 1 cup Plain Greek Yogurt (or Sour Cream) 4 ounces, fluid Can Green Chilis ½ cups Salsa 1 cup Low-fat Cheddar Cheese, Plus More For Topping 2 Tablespoons Fresh Cilantro For Garnish

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This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful. It's one of those meals that you'll make and your family members will be convinced you're the best cook there is. My husband and son sent all kinds of compliments my way. My son ended his meal by saying "Mama your food is the best." Yes, it's that good! I even called Mom and shared it with her just as soon as I finished by bowl of creamy goodness. (P.S. Don't be afraid of the white wine; it is still family friendly! You boil out the alcohol and keep all of the amazing flavor). It's also a one-pot wonder. Less dishes is huge for me because most of my cooking sprees tend to make the kitchen look like it's been hit by twin tornados (as evidenced here). This creamy rice casserole also also reheats really well. Ingredients for Creamy Chicken and Rice: 1/4 cup olive oil 4 Tbsp unsalted butter, divided 1 med or 1/2 large onion, finely diced 2 large carrots, grated on the large grater or cut into matchsticks 1 1/2 lbs boneless, skinless chicken thighs, trimmed of fat and cut into 1" pieces 2 tsp salt (we used sea salt), divided 1/4 tsp black pepper, freshly ground 2 bay leaves 1 cup dry white wine such as Chardonnay 5 cups hot reduced sodium chicken broth **2 cups medium grain rice such as Jasmine rice (un-rinsed) 1 head garlic 1/3 cup fresh Italian parsley, finely chopped 1/2 cup grated parmesan cheese, plus more for serving ** A note on using brown rice instead of Jasmine rice. 2 of my readers both tried brown rice and both said they had great results but it took 45 minutes too cook rather than 15 minutes. Another reader said she tried instant brown rice and it took the same amount of time to cook as Jasmine rice. How to Make the Best Creamy rice and Chicken Casserole: 1. Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min). 2. Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins). 3. Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated. 4. Add the hot chicken broth, then stir in the rice. 5. Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins). 6. Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with fresh parsley to serve. Credits: This recipe was inspired by my Beef Plov recipe and Lidia Matticchio's Traditional Rice & Chicken 4.8 from 59 reviews Creamy Chicken and Rice Recipe (a one-pot meal)   Print Prep time 20 mins Cook time 30 mins Total time 50 mins   This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful. It's one of those meals that you'll make and your family members will be convinced you're the best cook there is. (P.S. Don't be afraid of the white wine; it is still family friendly! You boil out the alcohol and keep all of the amazing flavor). It's also a one-pot wonder. Less dishes is huge for me because most of my cooking sprees tend to make the kitchen look like it's been hit by twin tornados. This creamy rice casserole also also reheats really well. Author: Natasha of NatashasKitchen.com Skill Level: Medium Cost To Make: $15-$18 Serving: 8-10 Ingredients ¼ cup olive oil 4 Tbsp unsalted butter, divided 1 med or ½ large onion, finely diced 2 large carrots, grated on the large grater or cut into matchsticks 1½ lb. boneless, skinless chicken thighs, trimmed of fat and cut into 1" pieces 2 tsp salt (we used sea salt), divided ¼ tsp black pepper, freshly ground 2 bay leaves 1 cup dry white wine such as Chardonnay 5 cups hot reduced sodium chicken broth 2 cups medium grain rice such as Jasmine rice (un-rinsed) 1 head garlic ⅓ cup fresh Italian parsley, finely chopped, plus more to serve ½ cup grated parmesan cheese, plus more to serve Instructions Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add ¼ cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min). Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and ¼ tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins). Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated. Add the hot chicken broth, then stir in the rice. Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins). Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and ½ cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve. Notes ** A note on using brown rice instead of Jasmine rice. 2 of my readers both tried brown rice and both said they had great results but it took 45 minutes too cook rather than 15 minutes. Another reader said she tried instant brown rice and it took the same amount of time to cook as Jasmine rice. 3.2.2708 .What is your family's favorite weeknight meal? .

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