Chicken Rice Roger
A comforting one-pan chicken and rice casserole with mushrooms and onions, baked to perfection, offering savory flavors perfect for family dinners and easy weeknight meals.
Ingredients
Instructions
- Dissolve the chicken bouillon cubes in water.
- Flour and brown the chicken pieces.
- Place uncooked rice, salt, pepper, minced onion, and mushrooms (with juice) in a greased 9 x 13-inch casserole dish.
- Place the browned chicken on top of the rice mixture.
- Pour the bouillon over the chicken and rice.
- Dot with margarine.
- Cover the casserole dish.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For enhanced flavor, marinate the chicken in spices or herbs before browning. You can substitute the mushrooms with fresh ones or omit them for a simpler dish. If you prefer brown rice, adjust the cooking time as it requires more liquid and a longer baking time. Consider using chicken thighs for juicier meat, similar to what you might find in other chicken recipes.
Serving Suggestions
Serve this Chicken Rice Roger with a side of steamed vegetables or a light salad for a balanced meal. It pairs beautifully with a refreshing cucumber salad or garlic bread. For a heartier option, consider serving it alongside the Easy Chicken Pan Pie for a comforting dinner experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, adding a splash of broth if it seems dry. This dish can also be frozen for up to 2 months; just ensure it's well-sealed to prevent freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Rice Roger contains roughly 157 calories, with 3g protein, 10g carbohydrates, and 12g fat. It is an excellent source of vitamin D (39% of the Daily Value). Note that it is relatively high in sodium, at 2090mg per serving (91% 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 cooked rice instead of uncooked?
Yes, you can use cooked rice, but you'll need to adjust the liquid accordingly. Reduce the bouillon and water by about half and bake for a shorter time, just enough to heat everything through without drying out the dish.
What if I don't have chicken bouillon cubes?
If you don't have bouillon cubes, you can use homemade chicken stock or broth instead. Just ensure to use enough liquid to cook the rice, as it will absorb moisture during baking.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole a day in advance and refrigerate it before baking. Just add a few extra minutes to the baking time if it's coming straight from the fridge. This makes it a great option for meal prep or entertaining.
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).