Today’s recipe for Chicken with Rice comes from one of Grandma’s sisters, and wow – is it good! I’ve mentioned before how Grandma and her sisters constantly shared recipes, and while I don’t remember Grandma ever making this, I could totally see her doing so. The smell of this in the oven brought back memories of her kitchen and the kind of dinners she would make. My family loves this kind of dish – it’s a soup and rice kind of thing – we all just love it! You can tell because I have also shared Baked Chicken, Baked Chicken #2, Easy Chicken and Rice, and Pork Chops with Rice – all very, very delicious in their own right. It must be because it’s total comfort food for us, plus, it’s so easy to do. The oven is on for 2 hours and it smells good and it’s warm in the house. The dish is absolutely delicious – what more could you want? I can’t wait for you to try this!
Here is the recipe as I made it:
Chicken with Rice
Sprinkle in the bottom of a greased, oven-proof glass 9″ x 13″ baking dish:
1 envelope dry onion soup mix
Wash and place in layer on top of soup mix:
3/4 cup rice – 1/2 of it wild rice and 1/2 of it long grain white rice
On top of rice in a single layer place:
2 1/2 pounds of chicken parts (I used chicken breasts cut in half because they were so big, and the recipe says to salt the chicken, but the soup mix is so salty, I didn’t do that)
Mix together:
1 can cream of chicken soup
1/2 soup can milk
1/2 soup can water
Bake uncovered at 325 degrees for 2 hours.
Watch carefully towards the end and add water if needed.
If the chicken is getting too brown, cover with foil.
This seemed a little odd, but ok, here we go!
Layering makes it easy.
I have a hard time finding chicken pieces in my grocery store – I usually end up getting chicken breasts. These were so big that I cut them in half.
Adding the liquid over all cooks the rice. I would double the rice and use 2 cans of cream of chicken soup next time – we like a lot of leftovers (and rice).
2 hours later and dinner is done.
The chicken is tender, the rice is creamy and absolutely delicious, and I served this with some Frozen Green Beans from our garden. Perfect. And sooo good!
This was a delicious and very easy to make dinner. It took me about 10 minutes to get the whole thing into the oven! Green beans out of the freezer made it complete! Seriously – it couldn’t have been be easier. Well, maybe it would have been easier if I hadn’t cut the chicken breasts in half. Ha! I think you’re gonna like how fast and easy it is – as long as you have the 2 hour window to have it in the oven. Make this Chicken Bake – I know your family will love it!