Oven Chicken And Rice
Oven-baked chicken and rice dish with savory mushroom and onion flavors, tender chicken pieces, and a comforting casserole perfect for family dinners.
Ingredients
Instructions
- Spray a 10 x 6-inch casserole dish with cooking spray.
- Cover the bottom of the dish with raw rice, then sprinkle half of the onion soup mix over it.
- In a separate pan, heat the cream of mushroom soup with the chicken broth until combined.
- Pour half of the soup mixture over the rice in the casserole.
- Place the chicken pieces on top of the rice and soup.
- Pour the remaining soup mixture over the chicken.
- Sprinkle the remaining onion soup mix on top of everything.
- Cover the casserole with foil and bake at 325°F (160°C) for 1 hour.
- Remove the foil and bake for an additional 1 hour.
Tips & Substitutions
For a more flavorful dish, consider marinating the chicken in the onion soup mix before cooking. You can substitute brown rice for white rice for added nutrition, but increase the cooking time. If you prefer a creamier texture, add a cup of sour cream to the soup mixture. This recipe is inspired by American recipes and can be adapted to include vegetables like peas or carrots.
Serving Suggestions
This dish pairs beautifully with a fresh salad, such as Chicken And Rice Summer Salad, or steamed vegetables for a balanced meal. Serve with crusty bread to soak up the delicious sauce. A light dessert, like fruit salad, complements the flavors nicely while keeping the meal light.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat in 1-minute intervals until warmed through, or reheat in the oven at 350°F (175°C) until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Chicken And Rice contains roughly 196 calories, with 7g protein, 35g carbohydrates, and 3g fat. It is a good source of protein (15% of the Daily Value). Note that it is relatively high in sodium, at 901mg per serving (39% 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?
Yes, you can use frozen chicken, but make sure to increase the baking time to ensure it cooks through. It's best to thaw the chicken beforehand for more even cooking. Always check that the internal temperature reaches 165°F (74°C) for safety.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of chicken soup or make a homemade version using a roux and mushrooms. Alternatively, a combination of sour cream and broth can also work, giving a creamy texture without the canned soup.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or a dash of cayenne pepper into the soup mixture. You can also sprinkle some red pepper flakes on top before baking for an extra kick. Adjust the amount to your spice preference.
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).