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.
Prep Time10 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 25 minutes mins
Servings: 8 Servings
Calories: 564kcal
Author: Julia Jordan | Julia's Simply Southern
- 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
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.
Serving: 1 | Calories: 564kcal | Carbohydrates: 18g | Protein: 50g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 20g | Cholesterol: 156mg | Sodium: 485mg | Fiber: 1g | Sugar: 2g