No Mess Chicken Rice Bake Food

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!

NO MESS CHICKEN & RICE BAKE

Steps:

• Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish.
• Top with chicken. Season with additional paprika and black pepper. Cover.
• Bake covered at 375 degrees F. for 45 minutes or until the chicken is cooked through and the rice is tender.

CHEESY CHICKEN & RICE BAKE

Steps:

• MIX soup, water, rice onion powder and black pepper in 3-qt shallow glass baking dish. Top with chicken. Sprinkle chicken with additional pepper.
• COVER and bake @ 375F for 45min, check and bake for another 45min, or until chicken is no longer pink and rice is done.
• UNCOVER. Sprinkle cheese over chicken and bake and additional 10min.
• GET YOUR VEGGIES: Stir 2 cups fresh, canned or frozen vegetables into the soup mixture before topping with chicken.

CHICKEN RICE BAKE

Steps:

• Heat oven to 375 degrees.
• In ungreased 9x13 pyrex dish, combine raw rice, onion, 1/2 tsp salt, celery, water, soup and mushrooms; mix well.
• Arrange chicken on top of rice mixture, skin side up.
• Either drizzle melted butter over chicken or place a small pat of butter on each piece then sprinkle with lawry's salt to taste.
• Bake at 365 degrees for 1 hour or until chicken is tender and done.

LEMON-HERB CHICKEN & RICE BAKE

Steps:

• Preheat oven to 375°F.
• In a baking pan, stir butter and rice until rice is thoroughly coated. Then stir in chicken broth, white wine and lemon juice.
• In a small bowl, combine garlic powder, basil, oregano, salt and pepper. With this mixture, evenly season both sides of chicken breasts.
• Place chicken breasts atop rice mixture.
• Tightly cover baking pan with aluminum foil.
• Bake for 30 minutes or until the rice has absorbed all of the liquid, and chicken juices run clear when breasts are pierced.

SUNDAY CHICKEN RICE BAKE

Steps:

• Stir together cream of mushroom soup, milk, dry soup mix, and undrained mushrooms.
• Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture.
• Turn rice mixture into a 13x9 baking dish. Arrange chicken pieces atop.
• Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika.
• Cover tightly with foil. Bake at 375 degrees until rice is tender, about 1-1/4 to 1-1/2 hours.

COUNTRY CHICKEN-RICE BAKE

Steps:

• Preheat oven to 350 degrees.
• Combine rice, celery, diced red pepper, onions, butter, parsley and seasonings.
• Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast.
• Combine soup, Miracle Whip and milk, mixing until blended.
• Pour over chicken and bake 45 minute
• Add carrots, top with shredded cheddar and bake 15 minutes longer or until chicken is tender.