Chicken, Rice And Vegetables
A hearty chicken and vegetable foil bake with rice and creamy mushroom sauce, perfect for easy family dinners and flavorful comfort food.
Ingredients
Instructions
- Mix the rice, minced onion, chopped green peppers, celery, and salt in a small bowl.
- Add water to the mixture and stir to blend.
- Divide the chicken breasts into four pieces.
- Tear four pieces of foil about 15 inches long.
- Divide the rice mixture into four portions, placing each on a piece of foil.
- Place the foil onto a cookie sheet with edges turned up to prevent liquid from spilling.
- Place one chicken piece on top of each portion of rice mixture.
- Blend the mushroom soup and milk, then spoon the mixture equally over each chicken piece.
- Thaw the mixed vegetables just enough to separate them.
- Arrange the vegetables around the chicken on the foil packs.
- Bring the long ends of the foil up and fold carefully to seal.
- Fold the sides up and seal so that juice does not run out.
- Place the foil packs on a cookie sheet and bake in a preheated 375°F oven for 1 hour.
Tips & Substitutions
For enhanced flavor, consider marinating the chicken in lemon juice and herbs before cooking. If you're short on time, instant rice can be substituted for regular rice, but adjust the cooking time accordingly. You can also use any cream soup, such as cream of chicken, for variety. For extra nutrition, add a handful of spinach or kale to the vegetable mix.
Serving Suggestions
Serve the chicken, rice, and vegetables directly from the foil packs for a rustic presentation. This dish pairs beautifully with a crisp green salad or some crusty bread. For a complete meal, consider serving it alongside a side of steamed green beans or a light cucumber salad to balance the richness of the cream sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the foil packs in a preheated oven at 350°F for about 20-25 minutes, or until heated through. Alternatively, you can microwave individual portions in a microwave-safe dish, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken, Rice And Vegetables contains roughly 647 calories, with 24g protein, 95g carbohydrates, and 19g fat. It is an excellent source of vitamin C (95% of the Daily Value), vitamin A (54% of the Daily Value), and protein (48% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2699mg per serving (117% 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 different vegetables in this recipe?
Absolutely! Feel free to swap in any of your favorite vegetables, such as bell peppers, carrots, or zucchini. Just ensure they are cut into similar sizes to ensure even cooking. Frozen vegetables work well, but fresh vegetables may require slightly longer cooking time.
How can I make this dish dairy-free?
To make this dish dairy-free, substitute the cream of mushroom soup with a dairy-free alternative, such as coconut cream or cashew cream. Replace the milk with unsweetened almond milk or any plant-based milk of your choice. This will keep the dish creamy while accommodating dietary restrictions.
Can I prepare this dish ahead of time?
Yes, you can prep the foil packs a day in advance. Simply assemble the packs as directed, then store them in the refrigerator until you're ready to cook. This makes it a convenient option for busy weeknights or meal prep. Just remember to adjust the cooking time if cooking straight from the fridge.
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).