Southern Chicken And Rice
A hearty Southern-style chicken and rice casserole featuring tender chicken, green peppers, and creamy mushroom soup, perfect for comforting family dinners and gatherings.
Ingredients
Instructions
- Melt margarine in a skillet and brown the chicken, chopped onion, and green pepper.
- Transfer the browned mixture into a casserole dish.
- Add rice, cream of mushroom soup, beef bouillon cube, and water to the casserole dish.
- Mix well to combine all ingredients.
- Cover the casserole dish and bake at 350°F for 1 to 1.5 hours until rice is tender and flavors are melded.
Tips & Substitutions
For a richer flavor, consider using homemade chicken stock instead of water. If you want a bit of spice, add red pepper flakes or a dash of hot sauce. You can substitute the cream of mushroom soup with cream of chicken or even a homemade white sauce if preferred. For added texture, throw in some frozen peas during the last 15 minutes of cooking.
Serving Suggestions
Serve Southern Chicken And Rice with a side of Cheryl'S Cabbage Salad for a refreshing crunch. A simple green salad or steamed vegetables also pairs nicely. For a heartier meal, consider adding some crusty bread or cornbread to soak up the delicious sauce. For a complete meal, finish with a light dessert like fruit salad or pudding.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to the dish, cover it, and warm it in the oven at 350°F until heated through, or microwave individual portions until hot. This dish also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Chicken And Rice contains roughly 1021 calories, with 9g protein, 46g carbohydrates, and 91g fat. It is an excellent source of vitamin C (82% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1364mg per serving (59% 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 uncooked chicken instead of cooked?
Yes, you can use uncooked chicken. Simply cube the chicken and brown it in the skillet with the margarine, onion, and green pepper until fully cooked. Adjust the cooking time as needed to ensure the chicken is thoroughly cooked before adding the other ingredients.
What can I substitute for beef bouillon?
If you prefer not to use beef bouillon, you can substitute with chicken bouillon or vegetable broth for a lighter flavor. You can also use a teaspoon of soy sauce or Worcestershire sauce for an umami kick without the beef flavor.
Is there a vegetarian version of this dish?
Absolutely! Replace the chicken with a mix of your favorite vegetables like mushrooms, zucchini, or carrots, and use vegetable broth instead of water. Substitute the cream of mushroom soup with a homemade or store-bought vegetarian version to keep it meat-free while still retaining flavor.
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).