Chicken and Yellow Rice
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 6 boneless skinless chicken breasts
- 1⁄2 cup dry sherry
- 1⁄2 cup unsalted butter, cold. (one stick)
- 10 ounces saffron rice mix (Mahatma Brand)
- 3 1⁄3 cups water
- 2 tablespoons butter
- 2 (10 1/2 ounce) cans cream of chicken soup
- 1⁄2 cup mayonnaise
- 1 cup sour cream
- 2 teaspoons paprika
- 2 teaspoons parsley
directions
- Preheat oven to 350°F.
- In a 13 x 9 inch casserole pan, arrange chicken in single layer, grate cold butter evenly over chicken and pour in sherry.
- Bake, covered for 50 minutes.
- Boil water and 2 tablespoons butter, add Mahatma rice mix. Stir, cover and simmer for 20 minutes.
- Fluff rice and set aside.
- In a large bowl, stir soup, mayo, sour cream, paprika and parsley.
- When chicken is cooked, pour broth into soup mixture and stir until well blended.
- Dice chicken.
- To assemble casserole, in a 13 x 9 inch pan, layer rice, 1/2 of soup mixture, chicken and remaining soup mixture. Sprinkle top with paprika.
- You can freeze it or cook at 350°F for about 30 to 40 minutes, or until hot, bubbly and heated throughout. If frozen, thaw and cook for 45 minutes to an hour.
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Reviews
-
I'd never tried chicken and yellow rice before, but had always wanted to. This is insanely good. The only change I made, was that I used boneless skinless chicken thighs, instead of breasts. Absolutely delicious! This is comfort food at it's finest, and I know that I will be making this again, and again for years to come.
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I made this as instructed with the exception of pre baking the chicken for 50 minutes in the oven, and then adding another 30 minutes after it was layered. While it was tasty, there are a few things I would change. I browned the chicken breast in olive oil with spices, I choice a creole spice and browned for 10-15 minutes total both sides. I did not change the soup ingredients, which I should have added a little milk to loosen it up a bit, as instructed, it remained thick, too thick. I did layer it as instructed, but the soup portion of the recipe was disappointing. I did not add the sherry, and maybe that was the difference in a creamier, looser sauce than what I experienced. Taste was good, but would recommend seasoning the chicken with something a little spicy.