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    You are in: Home / Recipes / Baked Chicken and Rice Recipe
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    Baked Chicken and Rice

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 26, 2014

      Had to double the cooking time as rice and chicken were not done in 40 minutes. Wrapped pan tightly in foil and everything was fine. May have just been my old electric oven.

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    • on February 24, 2013

      Very good! I made this tonight using 7 chicken legs because that is what I had on hand. I doubled the rice and the other saucepan ingredients. I used 16 drops of yellow food-coloring and that was plenty. DH is already looking forward to leftovers for lunch tomorrow:) Next time I may take the chicken out the last 15 minutes, put in its own pan with a little bbq sauce just for some contrast in color. Thanks for a good recipe!

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    • on February 01, 2011

      This is absolutely delicious! I added some carrots and peas and ended up making more rice, so I had to cook my chicken separately, but it still came out well. Oh, and I didn't have parsley, so I added Italian seasoning instead. Definitely a keeper! Thanks!

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    • on July 18, 2010

      real tasty. instead of the bouillon cubes I used "herb ox (sodium free) chicken granulated bouillon" turned out great, next time I'll have to double the rice!

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    Nutritional Facts for Baked Chicken and Rice

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 502.9
     
    Calories from Fat 245
    48%
    Total Fat 27.3 g
    42%
    Saturated Fat 5.6 g
    28%
    Cholesterol 92.8 mg
    30%
    Sodium 919.6 mg
    38%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.6 g
    2%
    Protein 32.9 g
    65%

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