GREASY RICE RECIPE RECIPES
EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE RECIPE ...
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
Provided by J. Saunders
Categories Meat and Poultry Chicken Breast
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
- Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
Nutrition Facts : Calories 314.1 calories, CarbohydrateContent 38.8 g, CholesterolContent 59.6 mg, FatContent 5 g, FiberContent 0.9 g, ProteinContent 26.2 g, SaturatedFatContent 1.4 g, SodiumContent 958.8 mg, SugarContent 0.8 g
SOUTHERN CHURCH RICE RECIPE - FOOD.COM
My family has dubbed this my "church" rice since my congregation asks me to make it for all church occassions. This tastes wonderful beside a moist baked chicken with gravy covered over both, (don't forget the greens!) I also highly suggest that you have a food chopper or processor for this one--but it's okay to hand chop. This one is a staple for our Sunday dinners, but please be aware I have a very large family. Please reduce recipe by half if serving for 4 or less.
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Boil thighs in 4 cups of water until cooked thoroughly -- usually 1/2 hour. (I usually salt and pepper water.).
- Drain thighs in strainer (with bowl underneath to reserve broth.).
- Chop onion in food chopper (Or dice if doing by hand). Set aside.
- Cut thighs (once cooled) in portion that will allow chopper to easily shred.
- Chop thighs in food chopper or dice if doing by hand.
- Add slice of butter to medium sized pan on high heat, add onions. Cook for 1 minute.
- Add shredded/diced chicken and pepper to cooked onions. Cook for an additional minute.
- Add rest of butter, can of broth, reserved broth from chicken thighs (after boiling time usually a total of 5 cups of water for full box - add more water if necessary), and rice.
- Stir until rice is broken up. (best to add more pepper, if desired, at this time).
- Bring rice to a boil.
- Reduce heat to medium-low apply a tight lid and cook for 20 minutes until water is absorbed.
- Remove from heat, cool for 5 minutes, and then fluff with fork.
- Best served with chicken gravy.
Nutrition Facts : Calories 402.9, FatContent 14.6, SaturatedFatContent 8, CholesterolContent 78.6, SodiumContent 179.7, CarbohydrateContent 49.5, FiberContent 1.3, SugarContent 1.1, ProteinContent 16.6
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