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I have had major problems with baked chicen and rice recipes in my past what with overcooked rice and dry, rubbery chicken in an incredibly bland sauce. But, I knew I had to give this recipe a try, though with some modifications. I used boneless and skinless chicken breasts, cut into cubes, and cooked them off in a skillet, then set them aside. I melted 3 Tab. butter to my skillet, and when it was melted, I added half an onion, finely chopped, and the rice, and cooked it all pilaf style with some dried thyme, and a pinch of dried oregano and savery leaf, and finished with the zest of a lemon. I then added my chicken broth, 3 carrots I had peeled and sliced 1/4 inch, and a cup of frozen peas. I then added the chicken back in, covered it, and baked it at 350 for 20 minutes. I then uncovered the pan and spread the honey mustard sauce over the top, and finished baking, uncovered, for 15 minutes longer. And, since I had no yogurt, I used an equal amount of sour cream. The result was the most delicious honey mustard skillet I have ever had, and the carrots were perfectly cooked. I do think that there could be more rice, but I'd have to increase the broth to compensate, and there could be even more vegies as well. The rice was perfectly cooked and everything else was excellent, including a sauce with a pleasant, bright flavor. Thanks for giving me the enspiration to make this dish. I hope you don't mind my giving it no stars, but I thought it was only fair since I made so many changes to the original recipe.
This recipe is absolutely Fantabulous! I cooked it yesterday and all of the family loved it. Thank You!
I was craving a home-style chicken-rice casserole, but wanted something without cream soup in it. I'm glad I found this one; it's exactly what I was looking for. The sauce mixture was wonderful. I used boneless, skinless breasts.