Chicken & Long Grain Rice

"This is one of those dishes that you might find making over and over again. There is so much you can add to this and it still taste great."
 
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photo by lets.eat photo by lets.eat
photo by lets.eat
Ready In:
1hr 25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a large skillet heat oil and margarine.
  • Add chicken and onion cook and stir until chicken is lightly browned and onions are tender.
  • Stir in remaining ingredients.
  • Transfer to a greased 1-1/2 quart casserole dish.
  • Bake at 370°F for 1 hour or until rice is tender.

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Reviews

  1. This was so good. And easy to make. The only thing I did different was to use more soup.
     
  2. A very tasty dish, easy to make. Will serve again many times.
     
  3. Well, my 12 y-old daugther said after 2 bites: "Mom, THAT is super good!" I think It's un-necessary to add something after that... Oh, by the way, after I cook the chicken, I place everything in my rice cooker with 1/3 cup of water. It took 30 minutes and it was ready and creamy. I saved 30 minutes! Isn't it beautiful?
     
  4. This was phenomenal! I made a quick and easy change by purchasing a pre-cooked whole lemon pepper chicken that they sell hot at the deli. I removed the meat from the chicken and cut it into bite size pieces. The rest was prepared as described. It was so wonderful, tasty, and just a little bit spicy. Thanks so much! This is definetly my go-to chicken and rice recipe from now on. Update: This was a hit at a potluck, and I just made it again tonight adding celery and cilantro! YUM!!!
     
  5. This is one of the best tasting chicken & rice dishes I've tasted. Very easy to put together. Everyone from young to old enjoyed this dish. This recipe is a keeper for me. The spices & onions were a perfect touch. Add a nice vegetable or salad to make a complete meal. Great for busy no fuss dinner nights!
     
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Tweaks

  1. Great recipe for a busy week night. I threw in about 2/3 c mixed frozen veggies. Next time instead of water I may use a broth.
     
  2. I've made this many times. I usually add chopped celery and chopped mushrooms if I have them on hand. I've also used cream of chicken soup, and cream of celery soup and they both turned out fine. I've even subbed the normal white rice for jasmine rice. It always turns out great. The chicken does get a bit dry sometimes, which is why I would suggest increasing the water or adding a little broth.
     
  3. Easy to make--added fresh chopped mushrooms & asperagus just cuz they were on hand. Both my kids and husband loved it--me too! Will make again but double the recipe cuz we like to have leftovers for lunch the next day. We had JUST enough to make the kids "Chicken & Rice--fried rice"! I added 1 beaten egg to the small amount left over & fried it up--yummy according to my 14 month old & 2.5 year old! Updating...now that we have to cook gluten free (dd has celiac), I double the recipe and use my gluten free dry "cream of" soup mix and 1/2 cup of milk in place of the can of cream of mushroom soup.... A bit more complicated but I've gotten used to making GF substitutions in the past year & a half! :o)
     

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