Baked Chicken and Rice Recipe
Baked Chicken and Rice Recipe is a delicious dinner recipe. The casserole takes just minutes to put together before it goes into the oven to bake.
Servings: 8 Servings
Calories: 564kcal
Ingredients
- 3 lb. Whole Chicken cut up
- 1 tbsp. of Softened Butter to grease the casserole dish
- 2- 15 oz. Condensed Cream of Mushroom Soup
- 1 c Chicken Stock or broth
- 1 Yellow Onion diced
- ½ c Celery diced
- 1¼ c White Long Grain Rice
- Cracked Black Pepper to taste
- 1½ tsp of Salt or to taste
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ⅛ tsp Paprika optional, to give the chicken skin color
Instructions
- Preheat oven to 350°F (176°C).
- Use softened butter to grease the baking dish and set aside.
- In a small mixing bowl; combine the cream of mushroom soup with chicken stock. Next add the rice, vegetables and seasonings; stir to combine. Pour the rice mixture in the bottom of the casserole dish.
- Arrange the chicken pieces on top of the rice mixture. Season the chicken with a pinch of salt and pepper. Sprinkle a little paprika on the chicken for added color to the skin as it bakes.
- Cover the casserole with aluminum foil and bake for 1 hour. Remove the foil and bake an additional 15 minutes.
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Nutrition
Serving: 1 | Calories: 564kcal | Carbohydrates: 18g | Protein: 50g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 20g | Cholesterol: 156mg | Sodium: 485mg | Fiber: 1g | Sugar: 2g