90 yellow casserole rice Recipes

easy comfort chicken & rice casserole, saffron yellow rice, you may also used white rice ), canned premium chicken in water (i use cooked left-over chicken), cream of chicken or cream of mushroom soup, brocolli flowerettes, celery (chopped thin), milk, paprika, onions, fried fried onions, cheese for top, cook rice as directed but simmer for 15 minutes. (when combined with the other ingredients and cooked in the oven, the rice will cook more.), drain water from canned chicken ., combine soup and chicken in bowl., add cooked rice to soup and chicken., stir in 1/2 cup of milk, more or less , depending on consistency desired., cook uncovered in a casserole dish at 350 degrees for about 20 minutes., serve with vegetables for a complete and quick meal., if using onions & celery simmer them in butter for about ten minutes then add to bottom of casserole dish., if you like, you can top it with cheese or fried onions and broil for about 5 minutes.* * (we do)

butter, divided, goya yellow rice, goya extra virgin olive oil, yellow onion, finely chopped (about 1/2 cup), cayenne pepper, frozen chopped spinach, thawed and drained, eggs, milk, shredded sharp cheddar cheese, divided, dried basil, chopped fresh parsley, dried thyme

yellow rice mix, black beans, rotel, green pepper, diced onion, low-fat monterey jack cheese (divided ), cooked chicken (cubed ), olive oil

onion, coarsely chopped, green bell pepper, coarsely chopped, water chestnuts, drained and chopped, olive oil, whole chicken, salt and pepper to taste, seasoning salt to taste, yellow rice

yellow rice, mexicorn, drained, onion, chopped, tiny english peas, drained, cream of chicken soup, sour cream, butter, melted, water chestnuts, sliced and drained, grated sharp cheddar cheese

yellow rice mix (mahatma, original), fat-free cream of mushroom soup (campbells), rotel tomatoes (original), mexicorn, drained, sharp cheddar cheese, shredded

yellow squash, sliced (2 lbs), zucchini, sliced (1 lbs), onion , rough chopped, tomatoes, peeled and chopped with juice, egg, lightly beaten, all-purpose flour (or rice flour), sugar (or splenda ), sea salt, paprika, garlic, finely minced, black pepper, mozzarella cheese, shredded, cheddar cheese, shredded, parmesan cheese, grated

butter,divided, goya yellow rice, extra virgin olive oil, yellow onion,finely chopped (1/2 cup), cayenne pepper, frozen chopped spinach,thawed and drained, eggs, milk, shredded cheddar cheese ,divided, dried basil, fine chopped parsley, dried thyme

yellow rice, cooked, cooked ham (chopped in small chunks ), chopped celery, mayonnaise, salt, onion, finely chopped, eggs, cream of mushroom soup, undiluted, crushed cornflakes, sliced almonds

rice, chicken broth, sausages, olive oil, onion chopped, zucchini cut into small sticks, yellow squash cut into small sticks, green or red bell pepper cut into small sticks, carton sliced mushrooms, basil, black pepper, grated parmesan cheese

yellow onion, diced, olive oil, grain rice, chicken broth, frozen broccoli florets, cream of chicken soup, shredded cheddar cheese, cayenne powder (optional), black pepper (to taste)

butter, pasila chiles or 1 poblana chile, pork shoulder or pork loin, cooked, queso casera or cotijas, thin sliced, sour cream, uncooked white rice, cooked, vegetable oil, yellow onion, diced

unsalted butter or 3 tbsp vegetable oil, baby bella mushrooms or 8 oz white mushrooms, trimmed, wiped clean, and thinly sliced, dry white wine or 1/4 cup vermouth, yellow onion, coarsely chopped, all-purpose flour, salt , to taste, fresh ground black pepper , to taste, dried thyme, crumbled, rubbed sage, chicken broth, half-and-half, converted rice , cooked according to package directions, diced cooked chicken or 3 cups turkey, coarsely chopped pecans

yellow squash, sliced, zucchini, sliced, tomatoes, sliced, onion, sliced, uncooked rice, brown sugar, butter, melted, salt, pepper

rice( brown or white ), yellow onion chopped, chopped frozen broccoli, cream of chicken soup, milk (2% or whole), your choice of shedded cheese( 2 kinds is better ), salt and pepper for taste

rice, uncooked, zucchini, sliced, yellow squash, sliced, onion, sliced thin, green pepper, sliced into strips, tomatoes, sliced thinly, brown sugar, olive oil

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

ground beef, velveeta cheese, yellow rice, taco seasoning, ro-tel tomatoes and green chilies, plain doritos