Chicken-Rice Oven Dish
A comforting oven-baked chicken and rice dish with creamy soups that offers rich flavors, perfect for family dinners and gatherings. Easy to prepare and hearty.
Ingredients
Instructions
- Mix the cream of chicken, cream of mushroom, and cream of celery soups with the raw rice; spread in a large, flat pan or glass dish.
- Melt the butter.
- Dip the chicken pieces in the melted butter; lay them on top of the rice mixture.
- Drizzle the remaining melted butter over the chicken and rice.
- Bake in a 350°F (175°C) oven for 2 hours.
Tips & Substitutions
For added flavor, consider seasoning the chicken with garlic powder, paprika, or your favorite herbs before baking. If you don’t have raw long-cooking rice, you can substitute with instant rice, but adjust the cooking time accordingly. This dish is creamy and rich, so pairing it with a light salad can balance the meal. You might also try using leftover chicken for a quicker prep.
Serving Suggestions
This Chicken-Rice Oven Dish pairs beautifully with a crisp green salad or steamed vegetables for a complete meal. You might also consider serving it with a side of Turkey Gravy for those who enjoy extra sauce. For a comforting twist, offer some warm bread to soak up the delicious flavors. This dish is perfect for family gatherings or comforting weeknight dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out. Bake at 350°F (175°C) until heated through, about 20-30 minutes. You can also microwave individual portions, but be sure to stir occasionally for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Rice Oven Dish contains roughly 241 calories, with 7g protein, 19g carbohydrates, and 15g fat. It is a good source of protein (15% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1393mg per serving (61% 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 since it takes longer to cook. Consider pre-cooking the brown rice partially before mixing it with the soups to ensure everything is tender and cooked through by the end of the baking time.
What type of chicken pieces work best for this dish?
Skin-on, bone-in chicken pieces like thighs or drumsticks work best for flavor and moisture. However, you can also use boneless, skinless chicken breasts if you prefer a leaner option, just keep an eye on the cooking time to avoid drying them out.
Can I make this dish ahead of time?
Absolutely! You can prepare the rice and soup mixture in advance and store it in the fridge for up to 24 hours. When ready to bake, simply place the chicken on top, drizzle with butter, and bake as directed. This makes it a great option for busy weeknights!
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).