Mama Shari'S Chicken-N-Rice
A hearty baked chicken and rice dish with creamy celery flavor, complemented by peas and tender chicken thighs, perfect for comforting family dinners.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a 13 x 9-inch glass pan, stir together the cream of celery soup, boiling water, dry onion soup mix, and uncooked long rice.
- Arrange the chicken thighs on top of the mixture and brush with melted butter.
- Sprinkle the chicken with chicken seasoning and pepper.
- Cover the pan with foil and bake for 1 hour.
- Uncover and bake for an additional 15 minutes or until the chicken is lightly browned.
Tips & Substitutions
For added flavor, consider marinating the chicken thighs in a mixture of lemon juice and herbs before baking. You can substitute brown rice for long rice, but adjust the cooking time as brown rice typically takes longer to cook. If you don’t have cream of celery soup, cream of mushroom works well too. For an extra kick, add some crushed red pepper flakes.
Serving Suggestions
This dish pairs beautifully with a side of steamed broccoli or a fresh green salad to balance the richness of the chicken and rice. For a heartier meal, serve alongside Easy Macaroni And Cheese(Makes 4 To 6 Servings) for a comforting combination. Garnish the chicken with fresh herbs for a pop of color and extra flavor.
Storage & Reheating
Leftover Mama Shari's Chicken-N-Rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for about 3-4 minutes, stirring halfway, or reheat in the oven at 350°F until warmed through. Ensure the chicken reaches an internal temperature of 165°F before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mama Shari'S Chicken-N-Rice contains roughly 1223 calories, with 14g protein, 75g carbohydrates, and 96g fat. It is an excellent source of protein (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 562mg per serving (24% 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 chicken breasts instead of thighs?
Yes, you can use skinless, boneless chicken breasts instead of thighs. However, keep in mind that chicken breasts may dry out more easily, so consider reducing the baking time slightly or covering them with the foil for the entire cooking time.
Can I add vegetables to this dish?
Absolutely! You can add a variety of vegetables such as carrots, bell peppers, or even corn. Just make sure to chop them into small pieces so they cook evenly with the rice and chicken.
Is there a way to make this dish healthier?
To make this dish healthier, you can use low-sodium cream of celery soup and reduce the amount of butter used. Additionally, replacing some of the rice with quinoa or cauliflower rice can boost the nutritional value while keeping it delicious.
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).