Baked Chicken With Rice Dressing
A hearty baked chicken dish featuring flavorful rice, celery, and mushrooms, all cooked together in a comforting casserole. The creamy mushroom soup adds richness, making it perfect for family dinners or casual gatherings where everyone will enjoy the savory, satisfying flavors.
Ingredients
Instructions
- Mix diced onion, chopped celery, and Minute rice in a bowl.
- Mix mushroom soup with 1 1/2 cans of water in a separate container.
- Add the onion mixture to the mushroom soup mixture.
- Place the whole chicken or chicken pieces in a casserole dish.
- Pour the rice and mushroom soup mixture over the chicken.
- Bake in a 350°F oven until the chicken is cooked through and tender.
Tips & Substitutions
For added flavor, consider seasoning the chicken with herbs like thyme or rosemary before baking. If you don't have Minute rice, you can use regular rice, but adjust the cooking time and liquid accordingly. For a creamier dish, you can substitute half the mushroom soup with sour cream. You might also try adding diced bell peppers or carrots to the rice mixture for extra nutrition and color.
Serving Suggestions
Serve this dish with a side of steamed vegetables or a fresh salad for a complete meal. It pairs beautifully with Easy Broccoli Soup for a comforting dinner. You can also offer warm bread rolls on the side to soak up the delicious sauce. For a heartier meal, consider serving it alongside Southern-Style Chicken Gravy.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice in a microwave-safe dish, cover with a damp paper towel, and heat on medium power until warmed through. Alternatively, reheat in an oven at 350°F until hot, which helps maintain the chicken's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken With Rice Dressing contains roughly 474 calories, with 16g protein, 90g carbohydrates, and 6g fat. It is an excellent source of protein (33% of the Daily Value) and iron (21% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2142mg per serving (93% 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 for this recipe?
Yes, you can use frozen chicken, but it will require a longer baking time. Ensure the internal temperature reaches 165°F for safety. It's best to thaw the chicken beforehand for even cooking; if you need to bake it from frozen, cover it with foil initially to lock in moisture.
How long should I bake the chicken?
Bake the chicken at 350°F for about 1.5 to 2 hours, depending on the size of the chicken. A general rule is to cook it for 20 minutes per pound. Always check for doneness with a meat thermometer, ensuring it reaches 165°F in the thickest part.
Can I make this dish ahead of time?
Absolutely! You can prepare the rice and mushroom soup mixture ahead of time and store it in the refrigerator. Just assemble the dish and bake it when you’re ready to serve. This makes it a great option for meal prep or entertaining guests.
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).