Oven Baked Chicken And Rice
Oven Baked Chicken and Rice is a comforting and hearty dish that combines tender chicken with flavorful vegetables and creamy mushroom soup. The rice absorbs all the delicious juices, making it a perfect one-pan meal for family gatherings or busy weeknights.
Ingredients
Instructions
- Turn oven to 350° to heat.
- Put whole chicken in big baking dish along with onion, bell pepper, celery, salt, and black pepper. Then add the four cups of water.
- Let chicken bake for 35 minutes.
- Add mushroom soup and long grain rice.
- Bake for another 30 minutes.
- Cover rice and chicken while baking. Take out of oven.
Tips & Substitutions
For extra flavor, marinate the chicken in the cream of mushroom soup overnight. If you prefer a healthier option, substitute brown rice for long grain rice, but increase the cooking time slightly. You can also add vegetables like peas or carrots for added nutrition. Adjust the seasoning to your preference; adding herbs like thyme or rosemary can elevate the dish further. If you like creamy textures, consider using a combination of cream of mushroom and cream of chicken soup.
Serving Suggestions
Serve this oven baked chicken and rice with a simple green salad or steamed vegetables to balance the meal. It pairs beautifully with garlic bread or a side of baked potatoes. For a comforting twist, consider serving it with a side of creamy coleslaw or buttery corn. If you're looking for more ideas, browse more American recipes for delicious side dishes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice in a baking dish, cover with foil, and heat in a preheated oven at 350°F for about 20-25 minutes, or until warmed through. You can also microwave individual portions for a quicker option, adding a splash of water to keep the rice moist.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Baked Chicken And Rice contains roughly 66 calories, with 3g protein, 13g carbohydrates, and 1g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1092mg per serving (47% 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 frozen chicken for this recipe?
Using frozen chicken is not recommended as it may not cook evenly. It's best to thaw the chicken completely before baking to ensure it cooks through and achieves the desired tenderness. If you're short on time, you can thaw the chicken in cold water for a quicker option.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can substitute it with cream of chicken soup or make a homemade version using a roux with sautéed mushrooms, cream, and broth. This will maintain the creamy texture and add flavor to your dish.
How can I make this dish spicier?
To add some heat to your oven baked chicken and rice, consider incorporating diced jalapeños or a splash of hot sauce into the dish. You could also sprinkle some cayenne pepper or red pepper flakes along with the black pepper to give it an extra kick.
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).