Baked Chicken In Rice
Baked Chicken in Rice is a comforting and hearty dish that combines tender chicken pieces with creamy soup and fluffy rice. The subtle flavors of celery or mushroom elevate the dish, making it perfect for family dinners or gatherings. It's easy to prepare and sure to please both kids and adults alike.
Ingredients
Instructions
- Mix chicken, soup, and water in a baking dish.
- Add a dash of salt, pepper, and paprika.
- Bake at 375° to 400° for 45 minutes, uncovered.
- In the last 10 minutes, add rice.
- Ensure there's at least 1 cup of liquid left so the rice looks soupy.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or half-and-half to the soup mixture. If you prefer a healthier option, substitute the cream of celery or mushroom soup with a homemade version using low-sodium broth and fresh vegetables. Adding vegetables like peas or carrots can enhance the dish, similar to the way they are used in recipes like Chicken Broccoli And Orzo.
Serving Suggestions
This baked chicken dish pairs beautifully with a fresh garden salad or steamed green vegetables for a balanced meal. For a heartier option, serve it alongside crusty bread or a comforting side like mashed potatoes. You could also consider serving it with a light fruit salad for a refreshing contrast, reminiscent of flavors in American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice in a microwave-safe dish, adding a splash of water or broth to maintain moisture. Heat in the microwave in short intervals, stirring occasionally, until warmed through. Alternatively, reheat in the oven at 350°F, covered with foil, to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken In Rice contains roughly 286 calories, with 8g protein, 55g carbohydrates, and 4g fat. It is a good source of protein (16% of the Daily Value) and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1267mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but they will require a longer baking time. Ensure the internal temperature reaches 165°F before serving. Thawing the chicken in the refrigerator overnight before cooking is recommended for even cooking.
What type of rice is best for this dish?
Long-grain white rice is ideal for this recipe as it cooks well and absorbs flavors nicely. However, you can also use brown rice, but remember to adjust the liquid and cooking time since brown rice takes longer to cook.
Can I add other vegetables to this recipe?
Absolutely! Adding vegetables like bell peppers, onions, or broccoli can enhance the flavor and nutrition of the dish. Just be sure to adjust the cooking time if you add heartier vegetables to ensure they are cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).