Chicken Rice Bake
photo by Zurie
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 1⁄4 cups uncooked rice
- 2 tablespoons chopped onions
- 1⁄2 teaspoon salt
- 1 stalk celery, chopped
- 2 cups water
- 10 1⁄4 ounces cream of chicken soup
- 4 ounces mushroom stems and pieces, drained or 1/2 cup fresh mushrooms
- 2 1⁄2 - 3 lbs frying chickens, cut up
- 2 tablespoons butter
- Lawry's Seasoned Salt
directions
- Heat oven to 375 degrees.
- In ungreased 9x13 pyrex dish, combine raw rice, onion, 1/2 tsp salt, celery, water, soup and mushrooms; mix well.
- Arrange chicken on top of rice mixture, skin side up.
- Either drizzle melted butter over chicken or place a small pat of butter on each piece then sprinkle with lawry's salt to taste.
- Bake at 365 degrees for 1 hour or until chicken is tender and done.
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Reviews
-
Really loved it, and will make it again! What I loved especially was how the rice (I used ordinary long-grained) came out: sort of completely cooked, but al dente, as the Italians say. The dish was very tasty. On the chicken pieces -- I used thighs, because I had that available -- I sprinkled a sea salt spiced with lime, chilli pepper and coriander (the ground seed). That gave just that extra oomph! So basically I used no substitutions, but because I put it in my smaller, less reliable oven (I have 2 wall ovens) I baked it about 15 mins longer. Janeydoe, this was lovely. It rates 4 1/2 stars in my book.