French Fried Onion Chicken and Rice Casserole

French Fried Onion Chicken and Rice Casserole

Who doesn't like French Fried Onions... And they can be used for things other than the Thanksgiving Green Bean Casserole... So when I found this recipe I had to try it!

For this casserole... Ingredients:

• 1 box Chicken-flavor Rice-A-Roni
• 1 can Cream Of Mushroom Soup 
• 1 container Sour Cream
• 2 cups cooked chicken (the original recipe used a Rotisserie chicken but I used boiled shredded chicken instead)
• 1 container French-fried Onions

Cook Rice-A-Roni according to package.

While it cooked I put a large pot of chicken on to cook... But only used about 2 cups of the chicken, shredded for this recipe.

In a pan mix the soup and sour cream...

As well as the cooked Rice-A-Roni and cooked chicken...

TIP: You can shred your cooked chicken in your Kitchen Aid Mixer!

Mix all 4 ingredients (soup, sour cream, rice-a-roni, and chicken).

Bake at 350 degrees for 35 minutes.

Cover with the french fried onions and bake for 5 more minutes...

Then it is time to enjoy this yummy goodness!

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Pan-Roasted Chicken With Lemon-Garlic Green Beans
The original recipe can be found here on Real Simple.

Ingredients

• 6 tablespoons olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat.

Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans.

Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Posted by : Heather

Green Bean Casserole

Green Bean Casserole2 cans drained Green Beans
3/4 cup Milk
1 can Cream of Mushroom Soup
1/8 tsp Black Pepper
1 can French Fried Onions

Combine beans, milik, soup, pepper, and 1/2 can French Fried Onions; Pour
into a 1 1/2 quart casserole dish. Bake uncovered at 350 degrees for 30
minutes. Top with remaining onions and bake for 5 minutes longer.

(Optional: use 18 oz of frozen green beans)

Corn Casserole

Corn Casserole1 can Corn, Cream-style
1 can Corn, whole kernel - Can (SB)
1 stick, melted Butter - sticks (salted)
1 Egg(s)
1/2 cup Water
1 Cornbread Mix
1 small chopped Onion

Mix all ingredients together (add salt and pepper to taste) and pour into a
baking dish. Bake at 350 degrees for 45 minutes.

Broccoli Rice Casserole

Broccoli Rice Casserole1 pkg Frozen Chopped Broccoli
1 can Cheddar Cheese Soup
1 Egg(s)
16 oz. Sour Cream
2 cups Minute Rice, cooked
Cheddar Cheese (shredded)

Cook broccoli according to instructions. Add other ingredients and bake at
350 degrees for about 20 minutes until set.

Rice Balls

Rice Balls


1 pound Ground meat

1/2 cup Rice, long-grain

1/3 cup Milk

1 can Tomato Soup

1 can Zesty Tomato Soup

Mix ground meat, rice, and milk. If desired, season with salt, pepper, chopped onions, celery, and green pepper or creole seasoning. Form mixture into balls about 1-1/2 to 2 inches in diameter. Put in a covered casserole dish. Pour tomato soups and 1 can of water over the meat balls. Cook slowly (250 degrees) for 1-1/2 hours. Check rice for doneness.

*** Can also be added - saute onions and bell peppers to add to the riceballs.

*** Can use minute rice for less cook time.

*** Instead of the tomato soups, use a spaghetti sauce that includes green peppers.

*** Highly recommended to eat these with Corn. Heather won't eat them unless they are served with corn! True story!

Spanish Chicken

Spanish Chicken

3-4 boneless skinless chicken breast
1 pkg corn tortillas, 10-12 pkg
2 cans cream of chicken soup
1 stick butter
1 lg onion, chopped
1 can Rotel tomatoes
2 cups grated cheese

Boil Chicken and cut into small pieces. Put chicken in layers in bottom of casserole. Tear tortillas in pieces and put on top of chicken. Melt butter in saucepan and saute onions. Add soup and Rotel tomatoes to butter and onions. Pour over chicken and tortillas. Top with cheese. Bake 30 minutes at 350*.

From Dee Nelson, Pumpkin Center Baptist Church, LA

Hamburger Potato Casserole

Hamburger Potato Casserole

1 pound ground meat
4 large potatoes, sliced
1 can cream of mushroom soup
8 slices American cheese
1 soup can of water

Brown ground meat and drain.
Layer ground meat, half of sliced potatoes, cheese slices, and finish with remainder of potatoes in a casserole dish.
Mix soup and water and pour over meat, potato, cheese layers.
Cover with aluminum foil and bake for 1 hour at 350*.

Hash Brown Bake

Hash Brown Bake

1 package hash browns
16 oz sour cream
1/2 cup minced onion
2 cups shredded cheddar cheese
1 stick butter, melted

Mix ingredients together. Add salt and pepper to taste. Bake in a greased baking dish at 350* for 1 hour.

Chicken Noodle Rice Casserole

Chicken Noodle Rice Casserole
small and large size recipe

small size
1 can Cream of Chicken Soup
1 can Chicken Noodle Soup
3/4 cup raw rice
4 Chicken Breast, boneless, skinless
about 4 tablespoons Italian Dressing
Dash of Salt
Dash of Pepper

Combine the two soups in a medium casserole dish. Add 1/4 cup water and the rice. Blend well. Place chicken on top of rice mixture. Pour Italian dressing over chicken. Salt and pepper lightly. Cover and bake in a 350 degree oven for 1 hour and 15 minutes or until chicken and rice is done. Uncover and bake for an additional 15 minute.

large size
1 Family size can Cream of Chicken Soup
1 Family size can Chicken Noodle Soup
2 cup raw rice
5-6 Chicken Breast, boneless, skinless
about 6 tablespoons Italian Dressing
Dash of Salt
Dash of Pepper

Combine the two soups in a large casserole dish. Add 1/2 soup can of water and the rice. Blend well. Place chicken on top of rice mixture. Pour Italian dressing over chicken. Salt and pepper lightly. Cover and bake in a 350 degree oven for 1 hour and 15 minutes or until chicken and rice is done. Uncover and bake for an additional 15 minute.