CHICKEN AND RICE BAKE
This easy Chicken and Rice Bake has just 7 ingredients and is so easy to customize! Get a healthy dinner on the table with minimal effort and maximum flavor.
Provided by Ashley Fehr
Categories Main Course
Time 53m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 465 kcal, Carbohydrate 36 g, Protein 24 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 115 mg, Sodium 376 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
GARLIC RICE ROAST CHICKEN
We've done chicken next to rice, on rice, and in rice, but I believe this is the first time we're going to reverse it and do the rice in the chicken-and no, not stuffed in the cavity. This recipe involves stuffing the rice under the skin, and the results really were spectacular.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan.
- Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large.
- Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity.
- Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove to a plate or cutting board and let rest for 10 minutes.
- While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.
Nutrition Facts : Calories 616.8 calories, Carbohydrate 18.9 g, Cholesterol 229.2 mg, Fat 28.3 g, Fiber 0.6 g, Protein 66.7 g, SaturatedFat 11.9 g, Sodium 858.9 mg, Sugar 0.2 g
EASY CHEESY CHICKEN AND RICE
Delicious for the whole family!
Provided by KVines3
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
- Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.
Nutrition Facts : Calories 793.5 calories, Carbohydrate 89.9 g, Cholesterol 123.6 mg, Fat 26.3 g, Fiber 1.8 g, Protein 45.7 g, SaturatedFat 12.3 g, Sodium 2217.6 mg, Sugar 1.5 g
CREAMY CHICKEN AND RICE BAKE
Everyone loves chicken and rice. This is quick and filling, easy and tasty to make when you're in a rush. You can add different spices (chili, curry) for a different taste.
Provided by majakete
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F.
- Grease 13 x 9-inch baking dish.
- Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth.
- Add soup, water, garlic powder and black pepper; mix well.
- Add vegetables, chicken and rice.
- Cover tightly with foil.
- Bake for 35 minutes.
- Remove cover and top with cheese.
- Continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly.
- Let stand 5 minutes before serving.
- Enjoy!
BAKED CHICKEN CURRY WITH RICE
This healthy, from-scratch baked chicken casserole is packed with Indian curry flavor, and is very easy to make! Marinating the chicken in yogurt makes it fall-off-the-bone tender, but it can be skipped if you are really pressed for time.
Provided by Trystian Hilton
Time 2h
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup yogurt, 1 tablespoon curry powder, 1 clove crushed garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper in a large freezer bag. Add chicken and marinate in the refrigerator for at least 30 minutes, or overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine remaining 1 cup yogurt and chicken broth in a large bowl; mix well until smooth. Add basmati rice, green onions, tomato, chile pepper, 1 clove garlic, 1 tablespoon curry powder, ginger, black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Stir to combine.
- Pour rice mixture into a 9x13-inch baking dish and place marinated chicken on top. Discard excess marinade. Cover the dish with foil.
- Bake in the preheated oven for 1 hour. Uncover and continue baking until chicken has browned and is no longer pink in the centers and rice is tender, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fluff rice with a fork, garnish with chopped cilantro, and serve.
Nutrition Facts : Calories 448 calories, Carbohydrate 46.2 g, Cholesterol 81.7 mg, Fat 14.8 g, Fiber 2.7 g, Protein 32.9 g, SaturatedFat 5.8 g, Sodium 720.3 mg, Sugar 5.2 g
BUSY MOM CHICKEN & RICE CASSEROLE
I think this one came from the first cookbook my mom ever bought me, I've made it ever since I was about ten years old. Easy, cheap, and good tasting. You can substitute onion soup for the celery soup, and use onion salt instead of soup mix if you want and it'll taste just fine (discovered that when I was out of them).
Provided by Felix4067
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F.
- Grease a 9x13-inch baking dish.
- Sprinkle rice over bottom of dish, spreading evenly.
- Pour soups and milk into a saucepan, and heat over medium heat until heated through (do not boil), stirring occasionally.
- Pour soup mixture over rice, and stir until rice is completely coated.
- Lay pieces of chicken over rice, skin sides up.
- Sprinkle dry soup mix over chicken pieces, cover tightly with aluminum foil, and bake for 2 hours and 15 minutes, or until juices run clear from chicken when pierced with a fork.
Nutrition Facts : Calories 378, Fat 17.9, SaturatedFat 5.1, Cholesterol 65.9, Sodium 779.4, Carbohydrate 34, Fiber 0.9, Sugar 1.4, Protein 18.9
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