Chicken & Rice Combo
A comforting chicken and rice casserole featuring crispy coated chicken pieces baked atop seasoned rice, with nutty almond crunch and savory herbs, perfect for family dinners.
Ingredients
Instructions
- Combine crushed saltines, sliced almonds, salt, dill weed, paprika, and pepper in a bowl.
- Dip chicken pieces in melted butter, then roll in the seasoned crumb mixture to coat.
- Combine rice, boiling water, remaining salt, and dill weed in a greased 9x13 baking dish.
- Place the coated chicken pieces, skin side up, in the same dish on top of the rice.
- Pour remaining melted butter and crumb mixture over the chicken and rice.
- Cover tightly with foil and bake at 350°F for 40-45 minutes.
- Remove foil, stir around the edge of the dish, and continue baking uncovered for 25-30 minutes.
Tips & Substitutions
For a lighter version, consider using skinless chicken pieces or substituting the butter with olive oil. You can also swap saltines with panko breadcrumbs for a different texture. To enhance flavors, try adding garlic powder or onion powder to the crumb mixture. If you're short on time, pre-cooked chicken can be used; just reduce baking time to ensure it doesn't dry out.
Serving Suggestions
Serve this Chicken & Rice Combo with a side of steamed vegetables or a fresh salad to balance the meal. It pairs beautifully with Velvet Creamed Spinach Soup for a comforting dinner. For an added crunch, consider a simple cucumber salad or roasted asparagus on the side. This dish also goes well with a light, fruity dessert to complete the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and rice in a baking dish, cover with foil, and heat in a preheated oven at 350°F for about 20 minutes. Alternatively, you can microwave individual portions for 1-2 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken & Rice Combo contains roughly 490 calories, with 5g protein, 23g carbohydrates, and 43g fat. It is an excellent source of vitamin C (94% of the Daily Value), iron (36% of the Daily Value), and vitamin A (36% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1262mg 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 in this recipe?
Yes, you can use brown rice, but keep in mind that it requires more cooking time and additional liquid. It’s best to pre-cook the brown rice according to package instructions before combining it with the chicken to ensure everything is cooked properly.
What can I substitute for the almonds if I have a nut allergy?
If you have a nut allergy, you can omit the almonds entirely or use sunflower seeds or pumpkin seeds as a crunchy alternative. Both options will provide a similar texture without the risk of allergens.
How can I make this dish spicier?
To add some heat, consider incorporating cayenne pepper or crushed red pepper flakes into the crumb mixture. You can also marinate the chicken in a spicy sauce before coating it, which will infuse the meat with extra flavor and spice.
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).