Baked Chicken Breasts and Rice

"I received this recipe years ago from a coworker. It remains one of our all time favorite chicken recipes and I love that the rice gets cooked at the same time in the same pan. I have never made this recipe without skin on and bone in chicken breasts so if you decide to use skinless, boneless the taste may be very different."
 
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Ready In:
2hrs 45mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Wash and dry chicken breasts.
  • Place the uncooked rice in the bottom of a 9X11 baking pan.
  • Mix soups, sherry and butter together and pour a little over the rice to moisten it.
  • Salt the chicken breasts and place the salted chicken breasts on the rice.
  • (It is okay if they overlap some).
  • Pour the rest of the liquid on the breasts.
  • Sprinkle parmesan cheese, almonds and paprika on top.
  • Note: Do not add any moisture to the soups.
  • The only liquid is the wine.
  • Bake 2 1/2 hours uncovered at 275 degrees.

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Reviews

  1. This worked out exactly the way it should. I think the slow cooking is really what makes it come out. The chicken was tender and moist - didn't really need a knife to cut it - and the rice was nicely done. Really good flavor and couldn't be easier to put together!! Thanks!
     
  2. I tried this recipe last night and followed the directions exactly, but this just didn't work for me. The rice was half crunchy and half done. The chicken was dry, I don't know what happened. Thanks anyway looneytunesfan.
     
  3. This was a tasty quick casserole when you get home from a long cold day at work, it really warms you up! I did use skinless, boneless breasts and it worked out fine. Thanks Annette Marie
     
  4. Hello Annette, Thank you for this recipe. I made this tonight for my sweet wife. The only thing I left out was the sherry wine as I cannot injest anything with alcohol due to medications I am on. This was a great recipe and was delicious. We enjoyed it. Thank you again, Jeremy
     
  5. This is a great one-dish meal that is so easy to prepare. Great for busy days when you don't have a lot of time to cook. We loved the topping of parmesan and almonds. The paprika gives it a beautiful color. I served this with a garden salad for a complete meal. Quick, easy and tasty. Thanks Annette Marie, I will be making this again, for sure.
     
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