Cindy'S Chicken And Rice
A comforting chicken and rice casserole featuring tender chicken breasts, flavorful mushrooms, and savory broth, perfect for a hearty family dinner or casual gathering.
Ingredients
Instructions
- Saute chicken breasts in 1 tablespoon of butter until cooked through. Remove from skillet and set aside.
- In the same skillet, add 2 tablespoons of butter and saute uncooked rice until light in color.
- Add diced onion and parsley flakes to the rice and cook until the onion is clear.
- Transfer the rice mixture to a 2 1/2-quart casserole dish.
- Bring 3 cups of water to a boil and dissolve the chicken bouillon cubes in it.
- Pour the bouillon mixture over the rice in the casserole dish, ensuring the water covers the rice.
- Add drained sliced mushrooms to the casserole dish and mix evenly.
- Place the cooked chicken breasts on top of the rice mixture.
- Bake at 350°F until the rice is fluffy and the chicken is heated through, about 45 minutes.
Tips & Substitutions
For added flavor, marinate the chicken breasts in a mixture of lemon juice and garlic before sautéing. If you prefer a creamier texture, consider adding a cup of cream of mushroom soup to the rice mixture. For a vegetarian version, substitute the chicken with tofu or chickpeas and use vegetable bouillon instead of chicken bouillon.
Serving Suggestions
Serve Cindy's Chicken and Rice with a side of steamed vegetables or a fresh green salad for a complete meal. A light vinaigrette can complement the dish beautifully. This recipe also pairs well with crusty bread or rolls to soak up any delicious juices. For more ideas, browse more American recipes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to the dish to prevent the rice from drying out and cover it with foil. Bake at 350°F until heated through, about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cindy'S Chicken And Rice contains roughly 832 calories, with 38g protein, 119g carbohydrates, and 23g fat. It is an excellent source of protein (75% of the Daily Value), iron (29% of the Daily Value), and vitamin D (26% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1422mg per serving (62% 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 you will need to adjust the cooking time and increase the liquid to about 4 cups since brown rice takes longer to cook. Allow for an additional 15-20 minutes in the oven to ensure the rice is tender.
What can I substitute for chicken bouillon cubes?
If you don't have chicken bouillon cubes, you can use low-sodium chicken broth or stock as a substitute. Simply replace the water with 3 cups of broth for added depth of flavor.
Can I add other vegetables to this dish?
Absolutely! Feel free to add your favorite vegetables such as peas, bell peppers, or carrots. Sauté them with the onion for extra flavor, or mix them into the rice before baking for a colorful and nutritious boost.
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).