Chicken On Top Rice
A comforting chicken and rice bake featuring tender chicken, savory mushroom cream soup, and flavorful seasonings, perfect for a hearty family dinner.
Ingredients
Instructions
- Combine uncooked rice, chopped onion, salt, chopped celery, water, cream soup, and mushrooms in a 13 x 9-inch pan. Mix well.
- Arrange the chicken pieces skin side up on top of the rice mixture.
- Drizzle the melted margarine over the chicken and rice.
- Sprinkle with salt and poultry seasoning.
- Bake uncovered at 375°F for 1 hour or until the chicken is tender.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of water. You can also swap out the cream soup for a homemade version using milk and flour if you prefer a lighter option. If you don't have margarine, butter works just as well. Feel free to add your favorite vegetables like peas or carrots for added nutrition and color.
Serving Suggestions
Serve this Chicken On Top Rice with a crisp green salad or steamed vegetables for a well-rounded meal. It also pairs beautifully with Southern-style cornbread or biscuits for a comforting dinner. For a complete feast, try it alongside the Lemon Pepper Chicken Casserole for a delightful chicken-themed evening.
Storage & Reheating
To store leftovers, let the dish cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, place the chicken and rice in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken On Top Rice contains roughly 928 calories, with 14g protein, 92g carbohydrates, and 65g fat. It is an excellent source of iron (222% of the Daily Value), calcium (93% of the Daily Value), and dietary fiber (49% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1275mg 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 brown rice instead of white rice?
Yes, you can use brown rice, but you'll need to adjust the cooking time and liquid. Brown rice typically requires more water and a longer baking time, about 1.5 hours. Be sure to check for doneness as it may take longer to cook than white rice.
What can I substitute for the cream soup?
If you don't have cream soup on hand, you can create a simple homemade version using equal parts milk and sour cream or a roux made with butter and flour. This will give you a creamy texture without using canned soup.
Can I make this recipe in advance?
Absolutely! You can prepare the rice mixture and arrange the chicken on top, then cover and refrigerate for up to a day before baking. Just increase the baking time slightly if starting from the fridge, until the chicken is fully cooked and tender.
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).