Chicken And Orange Rice
A flavorful chicken and rice dish infused with orange juice and creamy mushroom soup, perfect for family dinners and comforting gatherings with a citrus twist.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix uncooked rice, cream of mushroom soup, mushrooms, orange juice, water, and half of the onion soup mix in a 9x13-inch pan.
- Place chicken breasts on top of the rice mixture.
- Sprinkle the remaining onion soup mix over the chicken breasts.
- Bake uncovered for 1 1/2 hours until chicken is cooked through and rice is tender.
Tips & Substitutions
For added flavor, consider marinating the chicken in orange juice and some garlic beforehand. You can substitute brown rice for white rice; just adjust the cooking time accordingly. If you don’t have onion soup mix, you can use a blend of dried onions, garlic powder, and salt. For a unique twist, add some nuts or dried fruits to the rice during cooking.
Serving Suggestions
This Chicken And Orange Rice dish pairs beautifully with a green salad or steamed vegetables for a complete meal. You might also serve it alongside some crusty bread or dinner rolls to soak up the delicious sauce. For a touch of freshness, garnish with chopped parsley or sliced green onions before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. You can also microwave individual portions, adding a splash of orange juice to keep the rice moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Orange Rice contains roughly 156 calories, with 8g protein, 26g carbohydrates, and 3g fat. It is an excellent source of vitamin D (131% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 482mg per serving (21% 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 it's best to thaw them first for even cooking. If cooking from frozen, increase the baking time by about 30 minutes to ensure the chicken is fully cooked.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of chicken soup or make a homemade version using heavy cream and sautéed mushrooms mixed with broth. This will maintain a similar creamy texture and flavor.
Is it possible to make this recipe in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Ensure the chicken reaches an internal temperature of 165°F (75°C) before serving.
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).