Chicken With Rice
A hearty baked chicken and rice dish featuring tender fried chicken cooked atop a flavorful rice mixture infused with onion soup and mushroom flavors. Perfect for family dinners, it offers comforting, savory flavors with minimal prep and hands-off baking, making it ideal for busy weeknights or weekend gatherings.
Ingredients
Instructions
- Salt and pepper the fryer pieces.
- Mix rice, water, oleo, and the onion soup mix in a baking dish.
- Place the seasoned chicken pieces on top of the rice mixture.
- Cover the dish and bake at 350°F for 2 hours, without lifting the cover.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of water. If you prefer a lighter version, substitute the cream of mushroom soup with a homemade roux and low-fat milk. You can also add vegetables like peas or carrots to the rice mixture for added nutrition. Ensure to season the chicken well with salt, pepper, and any herbs you enjoy.
Serving Suggestions
Serve the chicken and rice with a side of steamed vegetables or a fresh salad, like Stacy's Marinated Potato Salad, for a complete meal. For a heartier option, consider pairing with Golden Cheese Grits. A light dessert, like Chocolate Toffee Candy, can round out the meal nicely.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish, cover, and heat on medium power until warmed through. You can also reheat in the oven at 350°F for about 20-25 minutes, ensuring the chicken remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Rice contains roughly 355 calories, with 33g protein, 30g carbohydrates, and 11g fat. It is an excellent source of protein (66% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 977mg 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?
Yes, you can substitute brown rice for white rice, but be aware it will require a longer cooking time and more liquid. Typically, brown rice needs about 2 1/2 cups of water for every cup of rice and may take an additional 30 minutes to cook, so adjust your baking time accordingly.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven to ensure even cooking.
What can I substitute for cream of mushroom soup?
If you prefer not to use canned soup, you can make a quick homemade alternative using a roux (flour and butter), chicken or vegetable broth, and sautéed mushrooms. This will give you a fresh flavor and allow for control over the ingredients.
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).