Chicken And Rice(From The Parsonage Kitchen)
Hearty baked chicken and rice with creamy mushroom‑onion sauce, perfect for a comforting family dinner that blends savory broth with tender poultry.
Ingredients
Instructions
- Sprinkle 2 cups of rice evenly in a 9 x 13-inch baking pan.
- In a bowl, whisk together 1 can of condensed cream (mushroom soup) and 1 cup cold water until smooth.
- Pour half of the mushroom‑cream mixture over the rice, spreading it evenly.
- Sprinkle 2 tablespoons of onion soup mix over the rice.
- Place raw chicken pieces, skin side up, on top of the rice, then pour the remaining mushroom‑cream mixture over the chicken.
- Cover the pan tightly with foil and bake at 350°F for about 2 hours, or until the chicken is cooked through.
- Do not open the foil until the chicken is fully cooked.
- Remove from oven and let rest before serving.
Tips & Substitutions
For added flavor, consider using cream of chicken soup instead of cream of mushroom. If you prefer a lighter dish, you can substitute brown rice for white rice; however, adjust the cooking time as brown rice requires more liquid and a longer baking period. Adding herbs like thyme or rosemary can enhance the dish, similar to Mary'S Herbed Chicken And Shrimp.
Serving Suggestions
Serve this dish with a side of steamed vegetables or a fresh garden salad for a balanced meal. It pairs beautifully with Potato Chip Chicken Casserole if you want to create a family-style dinner. A sprinkle of fresh parsley or chives can add a pop of color and flavor just before serving.
Storage & Reheating
Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 20 minutes or until warmed through. Alternatively, you can microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Rice(From The Parsonage Kitchen) contains roughly 8 calories, with 0g protein, 1g carbohydrates, and 0g fat.
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 is recommended to thaw it first for even cooking. If using frozen chicken, increase the baking time by 30 minutes to ensure thorough cooking.
What can I do if the rice is not fully cooked?
If the rice appears undercooked after the initial baking time, cover it again and return it to the oven for an additional 15-20 minutes. Ensure there's enough liquid in the pan to allow the rice to absorb moisture and cook properly.
Can I add vegetables to this dish?
Absolutely! You can add vegetables like peas, carrots, or bell peppers to the rice layer before adding the chicken. This not only adds nutrition but also enhances the flavor, making it a complete meal.
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).