CHICKEN AND RICE RECIPE BAKED RECIPES

Name: Baked Chicken Breasts and Rice
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups uncooked white rice (not instant); 1 (10 3/4 ounce) can cream of chicken soup; 1 (10 3/4 ounce) can cream of celery soup; 1 (10 3/4 ounce) can cream of mushroom soup; 1/4 cup sherry wine; 1/2 cup slivered almonds; 8 chicken breasts; 1/2 cup butter, melted; salt; parmesan cheese; paprika

BAKED CHICKEN BREASTS AND RICE RECIPE - FOOD.COM

Baked Chicken Breasts and Rice Recipe - Food.com image

I received this recipe years ago from a coworker. It remains one of our all time favorite chicken recipes and I love that the rice gets cooked at the same time in the same pan. I have never made this recipe without skin on and bone in chicken breasts so if you decide to use skinless, boneless the taste may be very different.

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups uncooked white rice (not instant)
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup sherry wine
1/2 cup slivered almonds
8 chicken breasts
1/2 cup butter, melted
salt
parmesan cheese
paprika

Steps:

Wash and dry chicken breasts.
Place the uncooked rice in the bottom of a 9X11 baking pan.
Mix soups, sherry and butter together and pour a little over the rice to moisten it.
Salt the chicken breasts and place the salted chicken breasts on the rice.
(It is okay if they overlap some).
Pour the rest of the liquid on the breasts.
Sprinkle parmesan cheese, almonds and paprika on top.
Note: Do not add any moisture to the soups.
The only liquid is the wine.
Bake 2 1/2 hours uncovered at 275 degrees.

Nutrition Facts : Calories 643.3, FatContent 34.7, SaturatedFatContent 13, CholesterolContent 130.5, SodiumContent 961.4, CarbohydrateContent 38.6, FiberContent 2, SugarContent 1.9, ProteinContent 36.2

EASY CHICKEN AND RICE CASSEROLE RECIPE - HOW TO MAK…

Easy Chicken and Rice Casserole Recipe - How to Mak… image

This chicken and rice casserole dinner is the easiest decision you'll make all week.

Provided by Lena Abraham

Categories nut-free weeknight meals winter baking dinner main dish poultry

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 12

Ingredients

Extra-virgin olive oil, for baking dish
2 c. white rice, rinsed well and drained
1 large onion, chopped
2 c. low-sodium chicken broth
2 (10.5-oz.) cans cream of mushroom soup
Kosher salt
Freshly ground black pepper
4 large bone-in, skin-on chicken thighs (about 2 lb.)
2 tbsp. melted butter
2 tsp. fresh thyme
1 clove garlic, finely minced
1 tbsp. Freshly chopped parsley, for garnish

Steps:

Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper. Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.Garnish with parsley before serving.

Nutrition Facts : Calories 1025 calories

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