Chicken Yellow Rice
A comforting baked chicken and yellow rice dish with creamy soups and savory onion flavor, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Spread the yellow rice evenly in the bottom of a 9 x 13-inch pan.
- In a bowl, mix the cream of celery, cream of chicken, and cream of mushroom soups with water and half of the onion soup envelope.
- Pour the soup mixture over the rice in the pan.
- Lay the chicken breasts on top of the rice and soup mixture.
- Sprinkle the remaining onion soup over the chicken breasts.
- Cover the pan with aluminum foil and bake for approximately 1 1/2 hours at 350°F.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in your favorite spices or herbs before baking. You can substitute the cream soups with homemade versions or low-fat alternatives if desired. If you want a bit of crunch, add some toasted nuts or fried onions on top before serving, similar to what's found in Apple Walnut Rice Stuffing.
Serving Suggestions
This dish pairs beautifully with a side salad or steamed vegetables for a complete meal. Consider serving it alongside crusty bread or a light vinaigrette to complement the richness of the chicken and rice. It also works well with recipes like Miss Lois' Chicken Pie for a comforting dinner spread.
Storage & Reheating
Allow the Chicken Yellow Rice to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in a preheated oven at 350°F until heated through, or microwave in short intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Yellow Rice contains roughly 513 calories, with 24g protein, 42g carbohydrates, and 28g fat. It is an excellent source of protein (47% of the Daily Value) and iron (21% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2469mg per serving (107% 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 yellow rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time and more liquid. Adjust the water to about 2 cups and increase the baking time to ensure the rice is tender.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add an extra 15-20 minutes to the cooking time to ensure it heats through properly.
What can I use instead of cream soups?
If you prefer a healthier option, you can make a homemade cream sauce using butter, flour, and chicken broth. Simply whisk together until thickened, then add your seasonings for a similar flavor profile as the canned soups.
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).