Oven Chicken And Rice Recipes
EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
Provided by J. Saunders
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
- Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g
ONE DISH CHICKEN AND RICE BAKE
Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
- Bake at 375 degrees F 45 minutes or until done.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g
OVEN BAKED CHICKEN AND RICE
Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!
Provided by Nagi@RecipeTinEats
Categories Dinner
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat oven to 180°C/350°F.
- Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
- Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
- Remove baking dish from the oven. Add rice then mix.
- Place chicken on rice. Then pour chicken broth and water around the chicken.
- Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
- Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!
Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
BAKED CHICKEN ON RICE
Easy to prepare, loved by all ages.
Provided by George Couch
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside.
- Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix.
- Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.
Nutrition Facts : Calories 326 calories, Carbohydrate 43.7 g, Cholesterol 40.3 mg, Fat 7.2 g, Fiber 1.7 g, Protein 20.8 g, SaturatedFat 2.3 g, Sodium 1314.1 mg, Sugar 5.8 g
BAKED CHICKEN BREASTS AND RICE
I received this recipe years ago from a coworker. It remains one of our all time favorite chicken recipes and I love that the rice gets cooked at the same time in the same pan. I have never made this recipe without skin on and bone in chicken breasts so if you decide to use skinless, boneless the taste may be very different.
Provided by looneytunesfan
Categories One Dish Meal
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry chicken breasts.
- Place the uncooked rice in the bottom of a 9X11 baking pan.
- Mix soups, sherry and butter together and pour a little over the rice to moisten it.
- Salt the chicken breasts and place the salted chicken breasts on the rice.
- (It is okay if they overlap some).
- Pour the rest of the liquid on the breasts.
- Sprinkle parmesan cheese, almonds and paprika on top.
- Note: Do not add any moisture to the soups.
- The only liquid is the wine.
- Bake 2 1/2 hours uncovered at 275 degrees.
Nutrition Facts : Calories 643.3, Fat 34.7, SaturatedFat 13, Cholesterol 130.5, Sodium 961.4, Carbohydrate 38.6, Fiber 2, Sugar 1.9, Protein 36.2
CHICKEN AND RICE
Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 358 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1080mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.
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