Cream Of Chicken And Rice Recipe

Classic Cream Of Chicken And Rice

Ingredients:

1 tablespoon butter
1 onion, chopped
1 cup long-grain white rice
2 cups chicken broth
1 can cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked, shredded chicken

Instructions:

Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes.
Add rice, chicken broth, cream of chicken soup, salt, and pepper to the pan. Bring to a boil, then reduce heat to low and cover.
Simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed.
Stir in cooked chicken and serve.

Creamy Chicken And Rice Soup

Ingredients:

1 tablespoon butter
1 onion, chopped
2 cups chicken broth
1 can cream of chicken soup
1/2 cup milk
1/2 cup heavy cream
1 cup cooked, shredded chicken
1 cup cooked white rice
1/4 teaspoon black pepper

Instructions:

Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes.
Add chicken broth, cream of chicken soup, milk, and heavy cream to the pan. Bring to a boil, then reduce heat to low and cover.
Simmer for 10 minutes, or until soup is heated through.
Stir in cooked chicken, cooked rice, and black pepper. Simmer for an additional 5 minutes, or until heated through.
Serve hot.

Slow Cooker Cream Of Chicken And Rice

Ingredients:

1 pound boneless, skinless chicken breasts
1 onion, chopped
1 cup long-grain white rice
2 cups chicken broth
1 can cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Place chicken in the bottom of a slow cooker. Top with onion, rice, chicken broth, cream of chicken soup, salt, and pepper.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker and stir to combine.
Serve hot.

Cream Of Chicken And Rice Casserole

Ingredients:

1 cup long-grain white rice
2 cups chicken broth
1 can cream of chicken soup
1/2 cup milk
1/4 teaspoon black pepper
1/2 cup frozen peas
1/2 cup frozen corn
2 cups cooked, shredded chicken
1/2 cup shredded cheddar cheese

Instructions:

Preheat oven to 350°F.
In a large bowl, combine rice, chicken broth, cream of chicken soup, milk, and black pepper. Stir in frozen peas, frozen corn, and cooked chicken.
Transfer mixture to a 9×13 inch baking dish and cover with foil.
Bake for 30 minutes, then remove foil and sprinkle with shredded cheddar cheese.
Bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
Serve hot.

Conclusion

Cream Of Chicken And Rice Recipe is a versatile and delicious dish that can be enjoyed in many different ways. From classic soups and casseroles to innovative slow cooker recipes, the possibilities are endless. Whether you’re a seasoned chef or a beginner in the kitchen, these recipes are sure to impress. So grab some chicken, rice, and cream soup, and get cooking!