Rice And Chicken Bake
A hearty baked rice and chicken dish featuring savory flavors, creamy mushroom and chicken soups, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Put melted butter in a 9 x 13-inch pan and melt in the oven.
- Remove the pan from the oven and add chopped onions and savory leaves.
- Pour in the mushroom soup and water, then sprinkle the uncooked brown rice over the mixture and stir.
- Season the chicken with salt and pepper, then place it over the rice mixture.
- Return the pan to the oven and bake uncovered at 350°F for 1 hour and 45 minutes.
Tips & Substitutions
For a richer flavor, sauté the onions until golden before adding them to the dish. You can substitute white rice if you prefer, but adjust the liquid and baking time accordingly. Additionally, feel free to add vegetables like peas or carrots for extra nutrition and color. This dish is versatile and can be adapted to suit your taste, just like in many American recipes.
Serving Suggestions
This Rice and Chicken Bake pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. Consider serving it alongside crusty bread or rolls to soak up the delicious sauce. For a comforting touch, you might also enjoy it with a side of Granny's Tater Soup, enhancing the homey feel of your dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to the dish and cover it with foil to prevent drying out. Bake at 350°F until warmed through, or microwave in short intervals, stirring occasionally until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Chicken Bake contains roughly 309 calories, with 7g protein, 57g carbohydrates, and 6g fat. It is a good source of protein (15% of the Daily Value) and dietary fiber (10% 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 leftover cooked chicken in this recipe?
Yes, you can use leftover cooked chicken. Simply shred it and mix it with the rice mixture before baking, reducing the baking time to about 30-40 minutes to ensure everything is heated through without overcooking.
What can I substitute for mushroom soup?
If you don't have mushroom soup, you can use a can of cream of celery or cream of chicken soup as an alternative. You can also make a homemade version by combining sautéed mushrooms, cream, and broth for a fresher taste.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking time to ensure it's heated through properly.
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).