Chicken with Rice casserole

[swimming with sharks]

Give me your best healthy recipe without using canned soups. I've got fresh chicken stock, baked chicken, and rice and spices.

[Proverbs31]

We modify this recipe to make chicken with sticky rice in the crockpot : http://www.recipezaar.com/Whole-Chic...t-Recipe-33671

our modifications:
-we've never done the overnight part
-too salty; if using rice, reduce salt to 3 tsp. if doing without rice, reduce even more.
-too spicy. halve amounts of cayenne, white, and black pepper.
-with sticky rice, add uncooked brown rice and chicken stock. I think I do twice as much stock as rice (can look it up later if you want, right now sleeping ds)
-if using chicken breasts instead of whole chicken, saute onions in generous amount of coconut or olive oil, then pour in all oil and onions (it needs some fat if using boneless skinless breasts).
-add carrots, mushrooms, bell peppers...etc. as you wish to make it even better. I like it best when they're sauteed first, but if I don't have that much kitchen time, just dump them in the crockpot.

I have one that calls for a can of rotel.

[4MKfam]

LLL Whole Foods for the Whole Family has a reeeeally simple, yummy recipe --I think it's called "Nancy's Easy Chicken And Rice." It uses very simple ingredients (chicken, rice, water, salt, pepper, parsley?, butter), and you can use a whole chicken with it, great if you're aiming to keep things cheap, and with our family of 5, we almost always have about 2c or more of cooked chicken left to freeze for another recipe. If you don't have it, let me know --I'll post it .

[swimming with sharks]

ohhh I'd love it if you have time to post it.

[4MKfam]

Here it is:
1 c. uncooked brown rice
2 c. water
1/2 tsp. (or less) salt
1 1/2 Tbsp. butter
3 Tbsp. chopped fresh parsley, or 1 Tbsp. dried parsley flakes
1 3 lb. whole frying chicken
1/2 tsp. (or less) salt
Dash of pepper

Combine rice, salt, 1/2 tsp. salt, butter, and parsley in 4 qt. saucepan; mix well. Bring to a boil. Rinse chicken inside and out and pat dry; sprinkle with remaining 1/2 tsp. salt and pepper. Place chicken over rice; reduce heat. Simmer, tightly covered, for 45 to 60 minutes (...personal note: I think this is a short estimate --usually it takes 60-90 minutes for me), or until water is absorbed and chicken is done. Remove chicken, cut into pieces (or carve, like a turkey), and serve chicken over rice.

This sounds really bland, but it's very flavorful, and is great for recovering from the flu or a cold (hmm.... maybe I should do this tomorrow ). The chicken comes out very moist and tender, and usually there are plenty of leftovers. Just add a veggie or a salad, and you have a complete meal!

[ncsweetpea]

The above recipe is what I usually include...only I usually use chicken that was cooked separately to limit some of the greasiness. I have also made this and had a block of cream cheese. I cubed about half of it and stirred it into the rice for a creamier dish. Another variation I have added is sauteed mushrooms. I find that freshly cracked pepper and parsley really make the difference.

BTW, chicken and rice is my "go to" comfort food...

[jenny_islander]

You need two skillets for this, but it's good.

In your 2-quart skillet, heat 1 T olive oil on Medium and cook 1 minced small onion until softened but not browned. Add 1 cup raw white rice and stir to coat. Pour in 2 cups of whatever broth you have, salt as needed, bring to a boil, then cover and pop into the oven for 20-25 minutes at 350 degrees. Meanwhile, heat 2 T olive oil in your big skillet on Medium-High and brown your chicken pieces on both sides. Spoon off all but 2 T fat. Deglaze pan with 1/2 cup broth or wine and cook and stir until it mostly evaporates (you leave the chicken in for this part). Pour over a sauce--tomato sauce, white sauce, whatever you have--cover, reduce heat, and simmer 25-35 minutes or until done. This cooking time is for bone-in skin-on thighs.