Chicken Rice
A comforting chicken and rice casserole with creamy mushroom and celery soups, seasoned with onion soup mix and parsley, baked to perfection for a hearty family meal.
Ingredients
Instructions
- Mix in a separate bowl everything but the rice.
- Place the rice in the bottom of a 9 x 13-inch glass pan.
- Layer the chicken over the rice.
- Top with the liquid mixture.
- Cover with foil.
- Bake for 1 1/2 hours at 350°F, without peeking.
Tips & Substitutions
For added flavor, consider marinating the chicken in lemon juice or your favorite herbs before baking. If you prefer a creamier texture, you can substitute the cream of celery soup with cream of chicken soup. Also, using brown rice instead of white will require additional cooking time and water, so adjust accordingly. This dish is a simple yet hearty option, similar to other comforting American recipes.
Serving Suggestions
Serve the Chicken Rice dish hot, garnished with a sprinkle of parsley for a fresh touch. It pairs beautifully with steamed vegetables or a light salad for a well-rounded meal. For a heartier option, consider serving it alongside warm bread or garlic cheese croutons. This dish also makes a great base for a variety of sides and sauces.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F for about 20 minutes, covered with foil to retain moisture. Alternatively, you can microwave individual portions on medium heat until warmed through, ensuring the chicken stays juicy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Rice contains roughly 262 calories, with 23g protein, 38g carbohydrates, and 8g fat. It is an excellent source of iron (202% of the Daily Value), vitamin C (111% of the Daily Value), and potassium (92% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 974mg per serving (42% 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 be aware that it will require more water and a longer cooking time. Generally, for brown rice, use about 2 cups of water for every cup of rice and bake for an additional 30 minutes to ensure it cooks through.
What type of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs work best for this recipe, as they cook evenly and stay tender. If using bone-in chicken, you may need to adjust the cooking time to ensure the meat is fully cooked and tender.
Can I make this dish ahead of time?
Absolutely! You can prepare the entire dish in advance, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if it goes into the oven cold.
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).