Church Supper Chicken
A hearty and flavorful chicken casserole featuring seasoned chicken, rice, and vegetables baked to perfection, ideal for family dinners and comforting gatherings.
Ingredients
Instructions
- Mince the carrot and celery.
- Cut up the chicken into serving size pieces.
- Saute the vegetables in butter until tender.
- Place the raw rice in a greased 9 x 13-inch pan.
- Add the dry onion soup mix, sauteed vegetables, and water to the rice.
- Brown the chicken in butter, then place it on top of the rice mixture.
- Cover the pan with foil and bake in a 350°F oven for 1 hour.
Tips & Substitutions
For extra flavor, consider marinating the chicken in your favorite spices before browning. You can substitute the frying chicken with bone-in chicken thighs or breasts for a leaner option. If you prefer a different flavor, try using vegetable broth instead of water. Additionally, adding some herbs like thyme or rosemary can elevate the dish further, making it reminiscent of Chicken Baked Over Rice (Low-Fat).
Serving Suggestions
Serve the Church Supper Chicken hot out of the oven, allowing the flavors to meld beautifully. It pairs wonderfully with a simple green salad or steamed vegetables for a well-rounded meal. For a heartier option, consider serving it alongside mashed potatoes or crusty bread. This dish is perfect for family gatherings or potlucks, making it a satisfying choice for any occasion.
Storage & Reheating
Leftovers should be stored in an airtight container and can be kept in the refrigerator for up to 3 days. To reheat, place the chicken and rice mixture in a baking dish, cover with foil, and heat in a preheated oven at 350°F until warmed through, about 20-30 minutes. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Church Supper Chicken contains roughly 258 calories, with 9g protein, 44g carbohydrates, and 6g fat. It is a good source of protein (18% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 2539mg per serving (110% 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; however, you will need to adjust the cooking time and liquid. Brown rice typically requires more water and a longer baking time, so check the package instructions for specific guidance. You may want to pre-cook the brown rice slightly before adding it to the dish for best results.
What can I do if I don't have dry onion soup mix?
If you don't have dry onion soup mix, you can create a homemade version by combining dried onion flakes, garlic powder, onion powder, and your choice of herbs. This will replicate the flavor profile and add a personal touch to the dish. Alternatively, sautéing fresh onions can also work well.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the rice mixture and place the chicken on top, then cover and refrigerate it for up to 24 hours before baking. When ready to cook, simply follow the baking instructions. This makes it a convenient option for busy days or when hosting gatherings.
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).