Chicken Pilaf
Chicken Pilaf is a comforting, one-dish meal that combines tender chicken breasts with flavorful rice and a creamy sauce. The dish is enriched with dry sherry and a hint of onion, making it perfect for family dinners or gatherings. It's simple to prepare and sure to please everyone at the table.
Ingredients
Instructions
- In a 1 1/2-quart casserole, combine the condensed cream of mushroom soup, boiling water, dry sherry, dry onion soup mix, and precooked rice.
- Brush chicken breasts with melted butter and season with salt, pepper, and paprika.
- Place the seasoned chicken on top of the rice mixture.
- Cover and bake in a moderate oven at 375°F for 1 1/4 hours or until chicken and rice are tender.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or rosemary in the rice mixture. If you prefer a lighter version, substitute half of the cream of mushroom soup with a low-fat option or use homemade cream of broccoli soup. You can also swap the dry sherry for chicken broth if you want to avoid alcohol.
Serving Suggestions
This Chicken Pilaf pairs beautifully with a refreshing side salad or steamed vegetables like broccoli or green beans. For a heartier meal, serve it alongside crusty bread or a light cucumber salad. A glass of dry white wine or sparkling water can complement the dish well.
Storage & Reheating
To store leftovers, allow the dish to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel, heating on medium until warmed through, or reheat in the oven at 350°F until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pilaf contains roughly 333 calories, with 23g protein, 41g carbohydrates, and 16g fat. It is an excellent source of vitamin A (178% of the Daily Value), dietary fiber (80% of the Daily Value), and iron (80% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1674mg per serving (73% 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 regular rice instead of precooked rice?
Yes, you can use regular rice, but you will need to adjust the cooking time and add extra liquid. Use about 1 cup of uncooked rice and increase the boiling water to 2 cups. Bake for about 1.5 hours or until the rice is tender.
What if I don't have dry sherry?
If you don't have dry sherry, you can substitute it with white wine, apple cider vinegar, or chicken broth. Each option will slightly alter the flavor, but they will still work well in this recipe.
Can I add vegetables to this dish?
Absolutely! You can mix in frozen peas, corn, or bell peppers with the rice mixture. This will enhance the nutritional value and add color to the dish. Just add them before placing the chicken on top for even cooking.
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).