Chicken What-Cha May Call It
A hearty baked chicken and rice dish featuring creamy soups and tender chicken pieces, perfect for comforting family dinners and easy weeknight meals.
Ingredients
Instructions
- Melt margarine in a pan.
- Sprinkle raw rice over the melted margarine.
- Lay chicken pieces over the uncooked rice.
- Mix both soups and water in a separate bowl or pot.
- Pour the soup mixture over the chicken and rice.
- Bake at 350°F for 1 hour or until the chicken is cooked through.
Tips & Substitutions
For a more flavorful dish, consider marinating the chicken pieces in your favorite spices or herbs before laying them on the rice. You can replace margarine with olive oil or butter for a richer taste. If you prefer, brown the chicken first for added texture. Feel free to add vegetables like bell peppers or peas to the rice for extra nutrition, similar to what you'd find in recipes like Chicken And Vegetable Turnovers.
Serving Suggestions
Serve this dish with a simple green salad or steamed vegetables for a balanced meal. A side of crusty bread can help soak up the flavorful juices. This recipe pairs beautifully with Zucchini-Tomato-Noodle Soup for a comforting dinner. For a more filling option, consider adding a side of mashed potatoes to complement the chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in an oven preheated to 350°F until warmed through, about 20-30 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken What-Cha May Call It contains roughly 1140 calories, with 15g protein, 82g carbohydrates, and 85g fat. It is an excellent source of protein (30% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2119mg per serving (92% 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 keep in mind that it requires a longer cooking time. You may need to increase the baking time to ensure the rice is fully cooked and tender. Consider adding more water or broth to accommodate the longer cooking process.
What type of chicken is best for this dish?
Bone-in, skin-on chicken pieces work best for this recipe as they add more flavor and moisture during cooking. However, you can also use boneless chicken breasts if you prefer leaner meat; just be sure to adjust the cooking time to avoid drying them out.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it, and refrigerate it for up to 24 hours. When you're ready to cook, simply pop it in the oven, adding a few extra minutes to the baking time if it’s coming 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).