Aunt Kathy's Creamy Chicken & Rice Casserole

At our July 2021 Merrill Family reunion in AF,  my aunt, Kathryne Whitford, served this family favorite to everyone, and others asked her for her recipe, and I have included it here in mostly her own words. She prepared it for the crowd in slow cookers and rice cookers, instead of the her standard one dish casserole recipe. It was fabulous. Find the slow cooker instructions below. Yum!!

1-2 boneless chicken breasts and/or boneless thighs, etc. Cut up chicken to desired size, typically 2” squares. 
2 cans of cream of chicken Campbell’s soup and 1 can of Cream of Celery soup
one packet of dried onion soup
seasoning for chicken as desired. 
1 1/2 cup of rice

( I often soak cut chicken in a kosher salt brine for an hour or 2 but no necessary)

Pour rice into greased 9x11” baking pan. ( I use Pam) 
Heat up soup of 3 cans n add about 2 can fulls of water to mixture. Stir while heating till almost bubbling. 

Pour 1/2 soup mixture over rice n stir in pan.  Place chicken pieces on top of soup. Add remaining soup to cover chicken. Sprinkle dry onion soup mixture over top of casserole. Cover tightly with foil etc. 

Bake at 375 for about 80-90 minutes till chicken is tender. The rice should be very moist.  Let sit for about 15-20 minutes. 

Enjoy n eat.

Slow cooker instructions- combine chicken breats with soup and dry onion soup mix, adding the cream cheese when mostly done. Serve OVER prepared rice. 

Karen's Chicken Masala

We share New Year's Eve with my sister, Karen & her family, and my daughter pointed out that her aunt has made this recipe almost every year, and she likes it SO much, she decided it needs to be an official tradition! Karen simplified an original recipe, making it a lot less time consuming, and still oh, so yummy! We usually triple or quadruple the recipe for our large group, but use less chicken.

2 pounds chicken breasts (about 3-4 chicken breasts)
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoons garam masala (if you don’t want to buy this spice blend, google “make your own garam masala” to check out some homemade versions, or try this one)
1/4 teaspoon cayenne pepper
28-ounce can crushed tomatoes
16-ounce can tomato sauce
Pinch of sugar
1 cup heavy cream (or milk)

Optional Garnish: Lots of fresh cilantro

Toast almonds in a toaster oven OR cook in a small amount of oil in a large enameled cast-iron dutch oven or a large pot until fragrant and just starts to split. Remove the almonds and let cool, then grind them in a food processor or blender until fine. 

Heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 6-8 minutes. Add the garam masala, and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices, the tomato sauce and the sugar or honey. Season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, for about 5-10 minutes. Ladle half the mixture into a food processer or mixer and puree.* Repeat with the other half. Then return to heat. 

While the mixture begins to simmer, cut the chicken into bite-sized pieces. Throw the chicken into the pot of simmering tomato sauce. Continue simmering/cooking the chicken, partially covered, for an additional 10-20 minutes until the chicken is cooked through and the sauce has reduced and thickened just slightly. Add the cream and ground almonds* and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Serve with lots of fresh cilantro over hot, steamed rice and naan bread!

*We simplified even further and just added the almonds in the puree process...tasted great!

Find the original time-consuming recipe complete with "wasteful, overnight marinading" instructions here. Hey, we're busy moms, who like good food, but take shortcuts where warranted, especially where the difference isn't that great!

Chicken and Dumpling Soup

1 chicken, 3 lbs, cut up (or several whicken breasts)
6 cups water
4 chicken bouillon cubes
6 peppercorns
3 whole cloves
1 can chicken broth
1 can each cream of chicken and cream of mushroom soup
1 cup chopped celery
2 cups chopped carrots
1 onion chopped
2 cups chopped potatoes
1 bayleaf
1 cup frozen peas
1 tsp seasoned salt

Place chicken, water, bouillon, peppercorns and cloves in large kettle, cook until tender. Cool, skim off fat. Cut meat into chunks. Strain broth and add soups, broth, chicken and remaining ingredients. Cover & simmer on low heat until tender. About 30 minutes before serving add the dumplings*.

Dumplings:
2 C flour
1 tsp salt
4 tsp baking powder
1/4 tsp pepper
1 egg, well beaten
2/3 C milk

Sift dry ingredients together. Add egg melted butter & enough milk to moisten stiff batter. Drop by teaspoons into boiling liquid. Cook covered without "peeking" for 18-20 minutes or until done.

Makes 10-12 servings.

*I have a note on my recipe to try Mom Howlett's Homemade Egg Noodles instead of the dumplings. I think the dumplings just seemed a bit too much.

Quick Orange Chicken (Lower Sugar!)

Got this recipe from Best Recipes Diabetic Cooking magazine, the May/June 2004 issue.

2 tbsp frozen orange juice concentrate
1 tbsp no sugar-added orange marmalade
1 tsp Dijon mustard
1/4 tsp salt
4 boneless skinless chicken breasts (abt 1 lb)
1/2 C fresh orange sections
2 tbsp chopped fresh parsley

Microwave Directions

1. For sauce, combine juice concentrate, marmalade, mustard and salt in 8-inch shallow round microwavable dish until juice concentrate is thawed.

2. Add chicken, coating both sides with sauce. Arrange chicken around edge of dish without overlapping. Cover with vented plastic wrap.  Microwave at HIGH (100%) 3 minutes; turn chicken over. Microwave at MEDIUM-HIGH (70% power) 4 minutes or until chicken is no longer pink in center.

3. Remove chicken to serving plate. Microwave remaining sauce at HIGH (100%) 2-3 minutes or until slightly thickened.

4. To serve, spoon sauce over chicken; top with orange sections and parsley.

Makes 4 servings.

Dietary exchanges:
3 lean meat, 1/2 fruit

Nutrients per serving:
Cal - 157
Total Fat - 2 g
Carb - 8 g
Chol - 65 mg
Fiber - <1 g
Cal from fat - 16%
Sat fat <1 g
Protein - 26 g
Sodium - 234 mg

Chicken Delight

(From the Gourmet Pantry, 13^th and Lighthouse in Monterey, California.)

Lay vegetables on bottom of casserole dish. (Frozen broccoli, mixed veges, fresh cut veges, or whatever you like.)

Boil one chicken with ½ to 1 teaspoon each: allspice, cinnamon & nutmeg. Debone and shred chicken and lay it on top of the vegetables.

Whip together topping: 1 can cream of mushroom soup, equal amount mayonnaise, (NOT salad dressing), 1 t curry, 3 t lemon juice.

Spread topping over vegetables and chicken, and sprinkle with breadcrumbs. Bake in 350° oven for 30 to 60 minutes. Serve over rice. Enjoy!

Café Rio Chicken

1 16 oz bottle Italian Dressing

1 T chili powder

1 T cumin

2 t chicken bouillion

3 cloves garlic, minced

5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook an additional hour.

Low Sugar Quick Orange Chicken

2 tbsp frozen orange juice concentrate
1 tbsp no-sugar-added orange marmalade
1 tsp Dijon mustard
1/4 tsp salt
4 boneless chicken breasts (about 1 lb)
1/2 c fresh orange sections
2 tbsp chopped parsley

Microwave Instructions:
1. For sauce, combine juice concentrate, marmalade, mustard and salt in 8-inch shallow round microwavable dish until juice concentrate is thawed.

2. Add chicken, coating both sides with sauce.  Arrange chicken around edge of dish without overlapping.  Cover with vented plastic wrap.  Microwave at HIGH (100%) 3 minutes; turn chicken over.  Microwave at MEDIUM-HIGH (70% power) 4 minutes or until chicken is no longer pink in center.

3.  Remove chicken to serving plate.  Microwave remaining sauce at HIGH (100%) 2-3 minutes or until slightly thickened.

4.  To serve, spoon sauce over chicken; top with orange sections and parsley.

Makes 4 servings.

Dietary Exchangees:
3 Lean Meat, 1/2 fruit

Found in "Diabetic Cooking", May/June 2004, p. 18.

I make this when it's just Nels and me - like when we went away for a week in Park City, or the kids are away, and it's just us at home.  Love it, he does too!


Printer friendly version here.

Karen Lenore's Chicken and Mushrooms

Cynthia Klein/Karen Lenore Felt

3-5 lbs boneless, skinless chicken (pref breasts)

1 shallot diced

½ lb mushrooms, sliced

flour to coat chicken

BUTTER

Cut chicken to double-bite-size pieces (finger thickness). Sauté mushrooms and shallots in butter till tender. Add more butter to fry chicken. Coat chicken with flour and fry and stir in shallot mixture till white all through chicken. Serve with rice. (A great side dish is salad with Karen Lenore’s Garlic Buttermilk dressing!)

Baked Parmesan Garlic Chicken

Ingredients:

This easy chicken recipe only uses four ingredients but is packed with taste. Boneless chicken breasts are coated in a flavorful blend of cheese and spices for a wonderful main dish that goes with anything from spaghetti to baked beans.

1/2 cup grated Parmesan cheese 

1 package Good Seasons Italian Dressing mix*
1/2 teaspoon garlic powder
6 boneless skinless chicken breast halves

Directions:

1. Preheat oven to 400 degrees F.

2. Mix cheese, dressing mix and garlic powder.

3. Moisten chicken breasts with water; coat with cheese mixture. Place in shallow baking dish.

4. Bake 20 to 25 min. or until chicken is no longer pink in the center.

 * See homemade Italian dressing mix.

Original recipe & picture from: http://www.momswhothink.com/chicken-recipes/baked-parmesan-garlic-chicken.html

Baked chicken with rosemary & soup

Sometimes I end up throwing something together really quickly when I'm in a hurry, but in the mood for something tasty. This was one of those meals. Everybody said, "Mom, write this one down!" So here it is:

Four chicken breasts, thawed, and each sliced into three pieces, laid in the bottom of a 9x13 casserole dish.

Salt & pepper to taste

Sprinkle some rosemary over the top (maybe a tsp?)

Smear one can cream of mushroom soup over the top

Drain and spread on can green beans around

Put some tinfoil over it, and bake at 375 while you go pick up your daughter from her after school activities on the other side of town. Come back, prepare a box of pasta to put the chicken and gravy over, and these veges on the side, and serve!  Mmmm! That was effective. And I'm going to enjoy the leftovers for lunch today!

Lemon Tarragon Chicken

Finally we combined two of our favorite recipes: Lemon chicken & Tarragon Chicken, and came up with this delicious dish!

2 lbs chicken pieces
1 can cream of chicken soup
2 T - 1/2 cup lemon juice
1/4 t paprika
1 t tarragon
1/8 t pepper

Fry the chicken in a little olive oil, until just browning. Mix soup and spices and juice together, set aside. Place fried chicken in a baking dish, and pour chicken pieces over it. Bake until chicken is done, 45 minutes to an hour.

Serve with pasta, rice or potatoes. Mmm!

Printable version here.

Another yummy Quick Terragon Chicken Recipe here.

Heavenly Lemon & Rosemary Chicken & Vegetables

Kind of a variation of a coq au vin recipe...mmmm!! (And skinny too!)

Ingredients 

- 4 boneless chicken breasts cut in four lengths each
- 1 lemon or lemon juice

- 6+ large potatoes, cut in large cubes or wedges

- 1 1/2 tsp -Rosemary, as desired, chop fresh, or use dried, maybe about

-  Salt & pepper 

- Sliced/chunk vegetables, such as summer squash, mushrooms, green or red peppers, baby carrots, etc. (Used it all!)

- 4 large cloves garlic, chopped in small chunks (not minced)
- 6 tablespoons olive oil 

- 1/2 cup apple cider vinegar* 

Lay chicken in a roasting dish. Scatter potatoes and then garlic pieces on top, salt and pepper, then the vegetables. (Garlic is easily chopped coarsely by crushing the cloves with the side of the knife first, then it's easy to chop.)

Add rosemary and sprinkle with the lemon juice and olive oil. Pour the vinegar over it all. Bake at 400 F  for 40-50 minutes until vegetables are tender, fragrant and beautifully browned.

* Since I don't cook with the dry white wine the recipe originally asked for, I use vinegar, and I love the results.

See the original recipe at: http://www.sparklingink.com/2010/10/lemon-rosemary-chicken-bake.html

EASY Crockpot Orange Chicken

Ingredients:
• 3-4 boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.

Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir. Cook on low for 5-6 hours or on high for 2-3.

Serve over rice and even add veggies if you want a healthier meal. Enjoy!

Find this recipe and more pictures where I got it at:
http://team-t-adventures.blogspot.com/2010/03/crock-pot-orange-chicken.html

(I will be at least doubling this! sb)

Printable version here.

ADDITIONAL NOTE - I don't like using ketchup or sugar in such recipes, so I usually refer to some other Orange Chicken recipes and tweak the ingredients to suit me for that day, like the one at this website.

Rebekah Boden's Crock Pot Cordon Bleu

4-6 chicken breasts

4-6 pieces of ham (sandwich meat okay, but thicker pieces better)

4-6 slices of Swiss cheese

1 can of cream of mushroom soup

¼ cup milk

Put ham and cheese on chicken. (You may try rolling it up and secure with toothpick, but I don't do that anymore.)  Place chicken in crock pot. Mix soup and milk and pour over chicken. Cover and cook on high for 3-4 hours, or on low for 6-8 hours until the chicken is no longer pink. Serve over noodles with the sauce.

Updated for our family since we've make it so often:

Slow Cooker Cordon Bleu Gravy

Cut boneless chicken into bite-sized  pieces

Cut sliced or dice whole ham into smaller-sized pieces

Swiss cheese, any form, grated, sliced, doesn't matter, it all melts together anyway

Cream of mushroom soup as needed for the crowd coming

NO milk - it makes it too runny.

Throw it all in the slow cooker and let it cook for hours as needed. Serve over cooked egg noodles.

Mom Howlett's Chicken Rice Casserole

1 chicken, cut up, and salted

2 1/2 c raw white rice

1 pkg each onion and chicken noodle soups (Lipton type)

4 c hot water

 

Spread rice on bottom of 9X13 pan. Sprinkle and mix soup mixes into rice. Lay chicken pieces on top of rice. Pour hot water over everything. Cover with foil, and bake in oven. You can take the foil off for the last half hour to brown top if desired. 4 hours at 250 or 1½ hours at 350 degrees F. 

 

Huge favorite!

Slow Cooker Chicken Tacos

Recipe from Tasty Kitchen

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Got this from this page on Pinterest: http://mychocolatetherapy.blogspot.com/2012/01/crockpot-chicken-tacos.html

Printable version here.