Baked Chicken And Rice Dinner Food

15 MINUTE CHICKEN AND RICE DINNER

Steps:

• If you have 15 minutes to spare, you can make this perfectly creamy and delicious chicken and rice dinner tonight! This flavor-packed recipe couldn't be simpler or more satisfying. Step 1
• Heat oil in a large, nonstick skillet on medium-high heat. Step 2
• Add chicken and cover. Cook for 4 minutes on each side, or until lightly browned. Remove chicken from skillet and set aside. Step 3
• Add soup, chicken broth and water to skillet. Stir to combine and bring to a boil. Step 4
• Stir in rice, garlic powder and onion powder. Top with chicken; cover. Step 5
• Cook on low heat for 5 minutes, or until chicken is cooked through (170º F). Step 6
• Let sit for 5 minutes, or until liquid is absorbed. Serve sprinkled with chopped parsley, if using.

OVEN BAKED CHICKEN AND RICE

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!

ONE DISH CHICKEN AND RICE BAKE

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.

FLAVORFUL CHICKEN AND RICE BAKE

Steps:

• First, preheat the oven to 375ºF. Then, prep chicken thighs by patting them dry with a piece of paper towel. Generously sprinkle them with chicken seasoning and set aside.
• Heat 1.5 tablespoons olive oil in a large Dutch oven over medium/high heat. When olive oil is fragrant. Sear chicken thighs on both sides for 2 minutes to get them golden brown. Remove from heat.
• Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan and use a wooden utensil to remove the brown bits from the bottom. Then, add onion, garlic, mushrooms, carrots and a pinch of salt and saute for 2-3 minutes.
• Add in white rice, chicken broth, frozen peas, Worchestershire sauce, and spices, and mix to combine. Turn the heat to high. Once the liquid begins to bubble, immediately remove it from the heat.
• Place the seared chicken thighs on top of the rice and place the top on the Dutch oven.
• Bake at 375ºF for 35 minutes. Remove from the oven. At this point, the liquid should be completely absorbed. If it's not, continue baking for 5-10 minutes until it absorbs. Check the internal temperature of the chicken thighs. It should read at least 165ºF.
• Option to broil the dish on high for around 1-2 minutes to really get the chicken golden brown.
• Top with fresh parsley and then serve immediately.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees and spray a 9x13 baking dish with vegetable oil spray.
• Heat a large pot on medium high heat.
• Add chicken broth, unsalted butter, cream of chicken soup, cream of mushroom soup, black pepper, garlic and onion together and stir together well.
• Bring to a boil then turn off the heat.
• Add in the rice and chicken and stir well until coated.
• Pour mixture into baking dish and cover with foil.
• Bake for 50-60 minutes.
• Let sit for ten minutes before removing foil.

27 EASY CHICKEN AND RICE RECIPES

Steps:

• Preheat your oven to 350 degrees Fahrenheit
• Prepare rice according to directions listed on the package
• Add rice to a 9x13 baking dish (enough to cover the entire bottom of the dish)
• Heat olive oil in a large skillet. Add enough to cover the bottom of the skillet and coat both sides of the chicken thighs.
• Add garlic powder, salt, and pepper to taste.
• Reduce heat and add minced garlic to the olive oil and saute for one minute
• Add chicken skin-side down to the pan with the olive oil and cook for 15 minutes until each side is golden brown
• Add cream of mushroom soup, milk, garlic powder, minced garlic, salt, pepper, and mushrooms to a bowl
• Use a paper town to brush a tiny amount of olive oil around the bottom and sides of the baking dish
• Add chicken on top of the rice, then sauce mixture
• Cover with foil and bake for 45-50 minutes
• Uncover and cook for an additional 20 minutes

CHICKEN RICE DINNER

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet over medium heat, brown chicken in oil. , Place rice in an ungreased 13-in. x 9-in. baking dish. Sprinkle with onion and garlic; top with mushrooms. Dissolve bouillon in boiling water; pour over all. Place chicken on top. , Cover and bake at 350° for 1 hour or until a thermometer reads 180° and rice is tender. Sprinkle with parsley if desired.

BAKED CHICKEN AND RICE

Steps:

• Place chicken breast, skinned and rinsed and patted dry into 13x9 pan.
• Brush tops and bottoms of chicken well with vegetable oil and place chicken meaty side up in pan. Discard remaining oil.
• Sprinkle with 3/4 tsp salt, 1/3 tsp garlic salt and 1/4 tsp pepper.
• Bake uncovered at 350 degrees for 30 minutes.
• In a sauce pan combine 1 3/4 cup water, 2 chicken bouilion cubes, 1/3 cup chopped onion, 1 tsp parsley flakes, 1/2 bay leaf, 2/3 tsp salt and 10 drops yellow food coloring.
• Bring just to a boil.
• Remove chicken from pan, dump sauce pan ingredients into pan with chicken drippings. Sprinkle 3/4 cup long grain rice evely over broth mixture.
• Place chicken on top of rice with meaty side down this time and cover tightly with foil.
• Bake at 350 for 40 minutes. Remove bay leaf and discard. Enjoy!

15 MINUTE CHICKEN, BROCCOLI AND RICE DINNER

Steps:

• BROWN chicken in oil in large frying pan on medium heat for 5 minutes on each side; remove from pan.
• ADD soup and milk to pan; bring to boil.
• STIR in rice and broccoli; top with chicken and cover.
• COOK on low heat for 5 minutes.

CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 400 degrees F. Add the uncooked rice and frozen peas to a 9x13" baking dish or roasting pan (3 quart capacity) with 2 teaspoons of the seasoning and the salt. Stir to combine.
• Arrange chicken thighs over the rice, skin side up (trying to leave as much of the skin out of the liquid as possible).
• In a small bowl, combine the remaining 2 teaspoons of seasoning with mayo and brush the mixture over the chicken thighs. Pour the boiling chicken stock into the pan around the chicken.
• Optional: cover the dish to keep in the moisture if desired, but it is not necessary. If you do cover the dish, remove the covering for the last 10-15 minutes to allow the chicken to brown.
• Bake for 45 minutes at 400 degrees F, or until rice is tender and chicken reaches 165 degrees F or more in the deepest part.
• Broil for 2-3 minutes to crisp up the chicken skin, but watch carefully so that it doesn't burn. Serve.

BAKED CHICKEN AND RICE DINNER

Steps:

• 1. Pre-heat oven to 350 degrees. Spray an 11 inch ovenproof skillet or a 13 x 9 inch baking pan with non-stick spray.
• 2. Mix the rice, soup mix, mushroom soup and water in the baking pan. Spread the mixture evenly in the pan and place the seasoned chicken on top. Push the chicken down into the rice and sprinkle with paprika.
• 3. Cover the pan with aluminum foil and bake for 1 1/2 hours.
• 4. Note: You can vary the taste by changing the cream soup. For the people who just have to have more rice, you can 1/4 cup more rice and 1/4 cup more water.

CHICKEN AND RICE DINNER

Steps:

• Preheat oven to 350°. Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat. , In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken. , Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.