Chicken Artichoke Casserole is a super easy to make spring casserole using boneless chicken breasts, artichoke hearts, white wine, cream cheese, Parmesan cheese, plus a crunchy sliced almond topping. Serve with rice and peas or a salad for a comforting and filling meal Chicken and Stuffing Casserole The Cookin' Chicks garlic cloves, sour cream, cream of chicken soup, frozen mixed vegetables and 3 more Chicken and Stuffing Casserole Spaceships and Laser Beams water, cream of chicken soup, pepper, stuffing, salt, yellow onion and 6 mor Place chicken in casserole. Add garlic and mushrooms to same skillet and saute for about 5 minutes. Add flour and stir. Add chicken broth and cook over medium heat until slightly thickened
Directions 1. In a large pot over medium heat, heat oil. Add onion and celery and cook until soft, 6 minutes chicken pieces, cream of chicken soup, butter Broccoli Chicken Casserole MarkNelson18585 frozen broccoli, cooked chicken, stuffing, broccoli cheese soup and 2 mor Place boneless, skinless cooked chicken meat on bottom of dish. Melt butter and saute mushrooms. Season with salt and pepper. Spoon cooked mushrooms over chicken Butter a 2 litre casserole dish. Set aside. Cook the pasta according to the package directions. Drain well. Rinse and drain again. While the pasta is cooking whisk together the soup, cheeses, mayonnaise, milk, garlic, onion powder and black pepper. fold in the cooked chicken, artichoke hearts and pasta
Cut the chicken breasts into 2 inch pieces and put them into the slow cooker. Cut the artichoke hearts in half and add them to the chicken. Add the cream of mushroom soup. Cook for 2 hours on high or 4 to 5 hours on low Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup In a large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture. Transfer to a greased, 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350 degrees, for 25-30 minutes or until heated through. Printable Recipe Card
Doritos Chicken Casserole Buns in my Oven. sour cream, chicken, cream of chicken soup, cumin, chiles, tomatoes and 4 more. Curry Chicken Casserole Eat. Drink. Smile. uncle ben, pepper, melted butter, cream of chicken soup, chicken and 5 more Put mixture in a greased 9 x 13 pan. Mix together mayonnaise, soup, lemon juice and curry powder and pour over the chicken and artichoke hearts. Top with bread cubes and cheese then drizzle melted butter over top. Bake at 350 for 25 minutes or until bubbly. Submit a Recipe Correction Instructions. Place the boneless chicken breasts into a 6-quart crock pot. Salt and pepper both sides of the chicken. Add the roasted tomatoes and quartered artichoke hearts to the crock pot. In a small bowl whisk the cream of chicken soup and milk together until lump free. Add 1 cup of shredded cheese to the bowl and mix to combine Preheat oven to 350ºF. Lightly spray a 9×9-inch baking dish with cooking spray and set aside. Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread into prepared pan. Combine crushed crackers and butter, sprinkle over chicken mixture.
Directions In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture In a Dutch oven or large heavy pot melt butter and heat olive oil over medium heat. Add onion, celery, mushrooms, salt and pepper. Sauté for 8-10 minutes until vegetables are soft. Add the chopped artichokes and garlic and sauté for a couple of minutes Step 3. In a third large bowl combine the chicken, soup, olives, and broccoli and mix together; add this mixture to the noodle mixture and mix all together. Spread mixture into a 9x13 inch baking dish and sprinkle with curry powder. Step 4. Bake at 325 degrees F (165 degrees C) for 30 minutes 1 (10.75 ounce) can cream of mushroom soup 1/2 cup sour cream 1 cup (4 ounces) shredded parmesan cheese, divided 3/4 cup (3 ounces) Swiss cheese, divided 3 cups shredded cooked chicken breast 1 (14-ounce) can quartered artichoke hearts, drained and rinsed 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dr
1 can mushroom soup 1 can cream of celery soup 1 can cream of chicken soup 6 ounces dry white wine 1/2 pound fresh mushrooms, sliced 1/2 to 3/4 cup Parmesan cheese, shredded. Preheat oven to 300F. Pound chicken breasts flat between two sheets of waxed paper. Roll each breast around a large strip of Jack cheese. Dip each in beaten egg Preheat the oven to 190*C/375*F/ gas mark 5. Butter a shallow casserole dish. Set aside. Mix all of the remaining ingredients together, reserving about 1.2 cup of the cheese mix. Spoon into a baking dish. Mix the reserved cheese with the cracker crumbs and sprinkle evenly over top
Instructions. Preheat oven to 350° degrees. Spray a 13X9 casserole dish with non-stick cooking spray, set aside. Chop artichokes and set aside. Melt butter in saucepan, whisk in flour, then gradually add chicken broth. Stirring constantly, heat until boiling and cook until thickened, approximately 1-2 minutes. Whisk in flour, then gradually. 1 & 1/2 cup diced cooked chicken (2-3 breasts) 1 package of Condensed Cream of Portabella Mushroom Soup (from Trader Joe's) If unavailable, any condensed cream of mushroom soup will do! 1 cup water. 1 tsp curry powder. 2 cloves minced garlic. 12 oz jar of marinated artichokes drained & chopped (save juice to cook the chicken see recipe Prevent your screen from going dark while you cook. 1. In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, bell pepper, salt and pepper flakes; cook 7 to 9 minutes or until onions are tender. Stir in artichoke hearts and garlic. Stir in flour; cook and stir 1 minute. 2. Stir in broth and chicken; heat to boiling over high heat Heat oven to 350 degrees F. Grease a 9x13 inch baking dish. In large skillet over medium high heat, cook and stir carrots, and peppers in 1 tablespoon butter until crisp tender, adding green onions about half way. Stir in white sauce, 1/2 cup milk, sherry, chicken, bacon and cheese. Blend well and remove from heat
Whisk in the chicken stock and cream. Reduce the heat to medium-low and cook whisking constantly, until the sauce begins to boil and thicken, about 10 minutes. Remove the pan from the heat and stir in the seasoning mix. Add the cooked mushrooms, artichoke hearts, and Parmesan cheese and stir well. Nestle the chicken into the sauce and. Gather the ingredients. Preheat the oven to 325 F. Lightly grease a 2-quart casserole dish. In a bowl, combine the soup, sour cream, chicken broth, and diced, cooked chicken. Crumble one sleeve of Ritz crackers into the bottom of the prepared casserole dish. Drizzle half of the melted butter over the crackers Preheat oven to 400 degrees. In a large bowl mix together hash browns, cheese, salt, pepper, sour cream, cream of chicken soup, milk and chicken. Place into a lightly greased 9x13 baking pan. In a small mixing bowl, mix together the crushed cornflakes with the melted butter. Sprinkle over the casserole
Preheat the oven to 375˚F. Mix the cream of chicken soup, lemon juice, capers, 1/2 cup parmesan cheese, garlic, salt and pepper together in a bowl. Lay the chicken breasts flat on the bottom of a large casserole dish. Pour the cream of chicken soup mixture over the top and spread it evenly Sear: In a large skillet add olive oil, salt and pepper the chicken. Cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Making the Sauce: To make the sauce add the butter and melt If your spinach is frozen, place it in a medium microwave-safe bowl and microwave on high for two minutes. Stir, and microwave again for another two minutes, stir. While the spinach is microwaving, shred or chop the rotisserie chicken into large pieces and place inside a 9 x 13 inch casserole or baking pan. 4 Heat oven to 350ºF. 2. Heat oil in large skillet on medium heat. Add onions, peppers and carrots; cook and stir 3 to 4 min. or until crisp-tender. Remove from heat. 3. Combine cooked vegetables with all remaining ingredients except Parmesan. Spoon into 2-qt. casserole. Sprinkle with Parmesan; cover
Sauté onion and garlic in a skillet. 2. Add in cumin, oregano, and black pepper. Stir. 3. Add chilies, chicken and mushroom soup, chicken broth, whisk until combined and smooth. 4. Pour 1/2 cup of the sauce on the baking dish. Spread 1/3 of the tortilla strips evenly on top of the sauce Preheat oven to 350 and lightly grease a 2-quart casserole dish. Add chopped artichoke hearts and spinach to pasta and chicken. Mix. Add pressed garlic, minced parsley, shredded mozzarella, 1/2 cup fresh grated Romano cheese, salt and pepper. Mix until all ingredients are Incorporated throughout. In a small bowl, whisk mayo, sour cream and milk. Remove the chicken from the skillet. Step 2 Add the mushrooms and garlic to the skillet and cook for 2 minutes or until the mushrooms are lightly browned. Stir in the soup, milk, 1/4 cup cheese and the thyme. Season to taste. Return the chicken to the skillet (if the chicken released an
Instructions. Heat oven to 375°F. Cook shells al dente according to package directions. Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder. In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese. Mix well Cook Time 30 mins. Total Time 45 mins. Chicken Rice-a-Roni Casserole - GREAT weeknight chicken casserole! Everyone cleaned their plate and went back for seconds!! Can make ahead and freezer for a quick meal later! Chicken Rice-A-Roni, cooked chicken, cream of chicken soup, sour cream, french fried onions. Great flavor and so easy to make Aug 25, 2017 - Spinach artichoke chicken casserole is a super creamy (but lightened up) dinner the whole family will love! And it takes just 10 minutes to prep In a large skillet over medium heat, heat the olive oil. Combine the flour, Parmesan cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture and then brown it on all sides in the hot oil. Transfer chicken to the slow cooker. In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes; add the 1/2 cup of. Serve it tonight: Preheat oven to 375°. Combine prepared rice and one can of soup; place in greased 9 x 13 baking dish. Sprinkle with salt and pepper. Layer with artichokes, onions and chicken. In a medium bowl, whisk the remaining can of soup, half and half and dip mix. Spread evenly over the chicken mixture
Drain the can of artichoke hearts and roughly chop. In a saucepan, add butter and melt over medium heat. Add shallots and cook for a couple minutes until golden, stirring occasionally. Pour in chicken broth and let simmer on med low for about 5 minutes. Mix in Cream Cheese spread and let melt and combine. Finally, add chopped artichoke hearts 1 large onion, diced. 1 Tbsp. Minced garlic. 1 cup carrots, diced. 2 cups celery diced. 1 Rotisserie Chicken, removed from the bone and shredded. 4 cups chicken stock (or use bone broth in your chicken artichoke soup) 2 cups of water. 3/4 cup long-grain rice, uncooked. 2 tsp. Italian herbs In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9. Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick spray. In large saucepan, melt the butter over medium heat. Add flour and allow to cook for one minute, whisking constantly. Stir in milk and chicken broth, whisking quickly to prevent any clumps. Season with salt, pepper, and cumin
I took the lazy way out and baked the boneless skinless chicken in a 400 degree oven with olive oil, salt, and pepper for about 15 -20 minutes. Cut the chicken in large chunks. Place in a 9 X 16 casserole dish that has been oiled. Add the mushrooms and artichoke hearts. Cover with sauce and bake for 30 minutes in a 350 degree oven In large frypan, place butter and oil and heat to medium temperature until butter melts. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken and place in baking pan or casserole. In same frypan, saute mushrooms about 5 minutes or until tender. Stir in flour Add in (in this order) chicken stock, rice, and chicken. Let the Instant Pot do it's job. While it does, make the Condensed Cream of Chicken Soup. Or don't! Open a can. When it is done cooking, cut up your chicken, throw in the condensed soup, and add in some frozen peas. It's a really easy meal that is warming, comforting, and delicious
Grease the bottom of a casserole dish and put the zucchini mixture on the bottom. Then cover the zucchini mixture with the now prepared Stove Top Stuffing. Cook the casserole at 350 degrees for 30 minutes! ENJOY! Find a printable version of this recipe below! Print Recipe. 5 from 1 vote We make a similar casserole using either homemade gravy or cream of chicken soup, cooked chicken chunks, cooked kluski noodles, and corn or mixed vegetables, then top the whole thing with the stuffing prepared as directed on the package. Homemade gravy helps cut down on the saltiness of the whole casserole. Great way to make one chicken feed a. Preheat the oven to 350 degrees F. Coat a 9x13 pan with cooking spray. Cook the egg noodles according to package directions. In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, garlic powder, onion powder and salt and pepper to taste. Place the noodle mixture in the prepared dish and cover with foil In a mixing bow, blend together the cream cheese, sour cream, heavy cream, mayonnaise, salt and pepper. Stir in garlic, parmesan, 3/4 cup mozzarella, artichoke hearts, spinach, and chicken. Spread the mixture evenly in the baking pan, top with remaining 1 cup of mozzarella cheese, and bake 20-25 minutes until heated through and the cheese on.
Easy Chicken Divan is a flavorful and cheesy chicken and broccoli casserole. With no mayo or cream of mushroom soup and a few healthier swaps, you'll enjoy this modern-day fresh spin on a classic. Serve Chicken Divan on a bed of mashed potatoes or rice and alongside this simple fruit salad and these dinner rolls Using a mini food processor, or a knife, finely chop the artichoke and garlic. Place in a small mixing bowl with the spices, mayonnaise and yoghurt and mix to combine. Squeeze all of the moisture out of the spinach and mix through. Add 2 / 3 of the grated cheeses and stir through. Pour the sauce over the chicken and top with the remaining.
Trusted Results with Cream of asparagus soup chicken casserole. Cooks.com - Recipes - Cream Of Asparagus Soup CREAM OF ASPARAGUS SOUP.Cook asparagus until tender in small amount of boiling water. I substitute cream of chicken soup instead of chicken stock or broth.. Cooks.com - Recipe - Cream Of Asparagus Soup Cut off 12 to 14 1/2 pieces from the tips of fresh asparagus and reserve.. 1. In a blender, combine cottage cheese and heavy cream. Blend until smooth, and then pour into a saucepan. Add mushrooms, broth, water, chives, paprika, pepper and nutmeg 1) preheat oven to 350. Cool pasta according to package directions. Meanwhile in a large bowl, combine chicken, artichoke, soup, cheese, mayonnaise, milk, garlic, onion powder, and pepper. Drain pasta; add to chicken mixture. 2) Transfer to a greased 2-qt baking dish. Sprinkle with croutons. Bake uncovered, 25-30 minutes or until heated through Instructions. Preheat oven to 400* and grease a small casserole dish. I use a 6×10 dish. Add olive oil to a large skillet over medium heat. Add onions and stir for 1-2 mins to soften. Add fresh spinach to softened onions and stir until wilted, about 3-4 minutes. Add artichoke to spinach and onions to heat through
Place chicken breasts in a large pot, cover with water, bring to a boil and simmer for 30 minutes. Remove chicken. Cool, cut into large chunks. While chicken is cooking drain artichokes and pat dry. Cut into bite sized pieces. In medium sauce pan melt butter. Blend in flour, then gradually add chicken broth Chicken and Artichoke Casserole is a lovely Italian main dish recipe that gives taste, aroma, appearance and satisfaction. Also, with the toasted almonds give a subtle background flavour that everybody detects but without overpowering another element. Any dish that includes white wine, heavy cream, bacon and stock is going to be a dish full of.
This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish Preheat oven to 375 degrees and spray a 13x9 inch baking dish with cooking spray. Salt and pepper the chicken breast halves and place in the dish. In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic. Stir together until combined. Spread artichoke mixture over chicken breasts This easy chicken casserole recipe is brimming with old-fashioned goodness, but it comes together with super-modern speed. You'll need only 10 minutes of hands-on prep time before you pop the chicken casserole dish in the oven, thanks to smart-shortcut ingredients like cream of chicken soup, shredded cheese and bread crumbs
Step 2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat. Step 3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese While chicken is frying prepare the cream mixture; combine cream of chicken soup, sour cream, water, salt, paprika and pepper. Once chicken cooks, transfer onto a plate lined with paper towel. Cover the bottom of a 9″x13″ dish with some of the cream. Add the chicken pieces to the casserole dish Preheat oven to 350 F and coat a 2 quart (or 8 in. baking dish) with non-stick cooking spray. In a large bowl, stir to combine cream of chicken soup, sour cream, and Italian seasoning. Stir in chicken. Transfer to the casserole dish. Sprinkle with crushed Ritz crackers and drizzle with melted butter. Bake uncovered for 25-30 mins, until. Instructions. Preheat the oven to 350 degrees. Coat a 9x13 baking pan with cooking spray. Add the rice, water, and 3 cans of soup to the pan. Stir to combine. Place the chicken pieces on top of the rice mixture. Drizzle the butter over the chicken and rice. Season the chicken with salt, pepper and paprika 60 mins. COOK. 30 mins. Preheat the oven to 350° F. Mix the soup, milk, and 1/2 cup each of the cheeses together in a bowl. Spread 2/3 cup of this mixture on the bottom of the casserole dish. Set the remaining aside. Open the crescents and spread them out flat
Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish. Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes Preheat your oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray. Spread the chicken pieces into the bottom of the pan. Stir cream of chicken soup, sour cream, ranch seasoning, and cheese together in a large bowl. Spread creamy mixture over chicken evenly . Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken. 2. Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours. 3. About 15 minutes before serving, stir thawed peas and the rice into chicken mixture. Cover; cook on Low heat setting 10 to 15 minutes longer or until rice.
. Top with sour cream, avocado and corn salsa. Gluten-free and vegetarian alternative recipes included. Serve With Sour Cream, Avocados and Corn Salsa This chicken artichoke enchilada casserole is a meal all by itself Brown chicken well on both sides; remove from pan and set aside. In a large bowl, mix the artichokes, cream cheese, soup, 1 cup shredded mozzarella, Parmesan and very well drained spinach. Spread HALF the dip in the bottom of the prepared pan. Place browned chicken on top, then top chicken with remaining dip. Sprinkle with the reserved 1/2 cup. A can of cream of chicken soup, some milk, and a little mayo make for a super creamy and moist casserole. Chicken and Stuffing Casserole can be assembled the night before and covered and refrigerated. Just add 5 minutes or so onto the cooking time You can use two cans of cream of chicken soup, two cans of cream of celery soup, a can of cream of mushroom soup, etc. Whatever you like best! Yes, you can use canned chicken for this casserole! To do so, substitute about 2 small cans of chicken for the 1 lb. of raw chicken. The rest of the cooking instructions remain the same Instructions. Preheat your oven to 400 °F. Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in. Pour into a large buttered 9x13 or deep large lidded casserole dish. Place your chicken pieces on top of the rice
Add the olive oil and cook the garlic, and mushrooms until tender. Add in the artichokes and flour and cook for another minute. Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the penne and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender Wash chicken and pat dry. Season with salt and pepper and paprika. Using a large frying pan brown chicken in 1 teaspoon butter. Transfer to crockpot. Pour broth and sherry into pan. Stir to loosen brown bits. Pour over chicken. Season with tarragon. Cover. Cook on low for 8 hours. Just before serving, saute mushrooms in remaining butter until. . Lightly grease a 9×13-inch baking dish with non-stick cooking spray. Combine rice, soups, and water in baking dish and mix together until combined. Place chicken on top of rice and season with salt and pepper. Cover the dish with aluminum foil and seal tightly
Once they are tender, add flour and cook for 2 minutes. Add chicken broth and stir constantly until thickened. You may need to adjust the chicken broth up or down depending on desired thickness. Add cream of chicken soup to mixture. Add salt and pepper to taste. Layer chicken on bottom of 9x13 baking dish, pour soup mixture over the top Cook until the chicken is browned on each side and cooked through (5-7 minutes each side). While the chicken is cooking, roughly chop about 4 oz. (half of an 8 oz. bag) of spinach. Drain a 12 oz. can of artichoke hearts, then roughly chop them as well. Mince four cloves of garlic. Set the spinach, artichoke hearts, and garlic aside Set the chicken aside for a sec then melt 1 Tablespoon butter in a large skillet over medium heat. Saute 1 large minced shallot for a few minutes with salt & pepper, until softened, then add 2 minced garlic cloves and saute for 30 more seconds. The smell of shallots + garlic + butter = BLISS. Time to add the signature Spinach and Artichoke Dip. Tortellini Soup. Easy Chicken Noodle Soup. White Chicken Chili. Classic Chicken Pot Pie. Classic Beef Stroganoff. Grandma's Chicken Casserole. Chili con Carne. Stuffed Chicken Breasts Cordon Bleu. Slow-Cooker Cheesy Chicken Enchilada Chili How to make Dorito Chicken Caserole: Spray a 9×13 casserole dish with cooking spray and set the oven to 350.; Combine the shredded chicken with the cream of chicken soup and sour cream in a large bowl.; Fold in the can of drained Rotel tomatoes and the taco seasoning.; Crush the Doritos to medium bite-sized pieces and spread 1/3 of the crushed Doritos evenly on the bottom of the prepared.
Step 1: Prepare chicken breast and pasta. Set aside. Step 2: Prepare alfredo sauce. Add in artichokes and spinach. Toss pasta, sauce and chicken together. Step 3: Transfer to casserole dish, top with cheese and bake. Ingredients Needed For This Spinach Artichoke Chicken Alfredo Baked Ziti Recipe (screenshot for grocery list Preheat oven to 350F degrees. Spray 9 x 13 baking dish with non-stick cooking spray. In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots. Stir until combined. Gently stir in cooked egg noodles
Instructions. Preheat oven to 400 degrees. Get all of your ingredients out and let the cream cheese soften. While cream cheese is softening on the counter cut your chicken breasts into bite sized pieces and set aside. Get a large bowl and then drain the artichoke from their juice and dice artichokes into small pieces mushroom soup 110; chicken broth 96; cream of mushroom soup 90; flour 79; olives 78; sugar 47; brown sugar 45; bread 38; pecans 38; all-purpose flour 37; lemons, juice of 34; lemon juice 32; rice 31; oil 31; lemons 26; potato chips 24; almonds 24; chicken stock 21; frozen hash browns 19; egg noodles 19; condensed cream of chicken soup 18; roast. Instructions. Combine chicken broth, cream of celery soup, butter and rice in a bowl then stir to combine. Combine salt, paprika, garlic and pepper then stir well. Add HALF of the seasoning combination to the rice mixture then stir well. Spray a 3-qt 13x9 baking dish with cooking spray (or rub with butter) then pour rice mixture into dish Sprinkle half of contents of seasoning mix packet over rice. 2. Arrange chicken over rice. Sprinkle remaining seasoning mix over chicken. Pour soup and water over chicken and rice. Cover tightly with foil. 3. Bake 1 hour or until juice of chicken is clear when center of thickest part is cut (180°F) and rice is tender. Sprinkle with parsley Add in shredded chicken, kale +broccolini mixture, artichokes, shredded cheese, sour cream, heavy cream and mayo. Mix all together. Season generously with salt and pepper. Pour into a baking dish and spread evenly. Sprinkle the top with Everything But the Bagel Seasoning. Bake 30 minutes at 350 degrees or until cheese is bubbly