One Dish Chicken and Rice Bake
photo by anniesnomsblog
- Ready In:
- Preheat oven to 375°F.
- Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole.
- Lay chicken on top and sprinkle with remaining paprika and pepper.
- Cover and bake until bubbly and chicken shows no signs of pink in the center--about 45 minutes.
I made this chicken last night and was very disappointed. I used Basmatti long grain brown rice, mixed it with the water and soup and placed it in the bottom of the pan with chick on top. I covered it and baked it for 45 minutes...while the chicken was more than done the rice didn't fully cook and everything was watery.Given the other high review I must have done something very wrong! I ended up cooking some more rice on the stove to add to the pan to try and salvage the meal.
This dish has been one of my MIL's standard dinners for years and years. I used to make it a lot in the late 70s and 80s, too. It is easy to put together and makes a great meal when served with a green veg. The recipe also works well with pork chops (just brown them first). I always used to season the chicken or chops with a wee bit of poultry seasoning. Make sure you use regular long-grain rice in this dish; minute rice will go too mushy and brown rice won't cook thoroughly. Thanks Bev, for posting this classic for all to discover.
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