Sunday Chicken N' Rice
A comforting baked chicken and rice dish with creamy soup and fresh vegetables, perfect for family dinners and gatherings, offering hearty flavors and easy preparation.
Ingredients
Instructions
- Saute onions, green onions, yellow onions, bell pepper, and rice in a skillet with oil until rice is browned.
- Pour the rice mixture into an oblong baking dish and arrange chicken pieces on top of the rice.
- In a separate bowl, mix the cream of chicken soup with water until creamy and smooth.
- Pour the soup mixture over the chicken and rice in the baking dish.
- Add salt to taste.
- Bake uncovered at 225°F (107°C) for 2 hours, or at 350°F (177°C) for 1 hour, until cooked through.
Tips & Substitutions
For extra flavor, consider marinating the chicken in your favorite spices or a splash of lemon juice before baking. If you don’t have cream of chicken soup, you can use a homemade version or substitute with cream of mushroom. Using brown rice instead of white will require additional water and a longer cooking time, so adjust accordingly.
Serving Suggestions
This dish pairs beautifully with a fresh side salad or steamed vegetables for a balanced meal. You might also serve it alongside crusty bread to soak up the delicious sauce. For a comforting twist, consider offering a side of Sugared Asparagus to complement the flavors of the chicken.
Storage & Reheating
Leftover Sunday Chicken N' Rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (177°C) for about 20-25 minutes or until heated through. You can also microwave individual portions for a quicker option, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Chicken N' Rice contains roughly 1250 calories, with 6g protein, 32g carbohydrates, and 126g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1850mg per serving (80% 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 it's recommended to thaw it first for even cooking. If using frozen, adjust the baking time accordingly, as it may require an extra 15-30 minutes to ensure the chicken is fully cooked.
What can I substitute for the rice?
If you're looking for a low-carb option, consider using cauliflower rice instead. Quinoa or couscous can also be good alternatives, though they may slightly change the texture and flavor of the dish.
How can I make this dish spicier?
To add some heat, consider including diced jalapeños or a splash of hot sauce in the sautéed vegetables. You could also sprinkle in some red pepper flakes before baking for a subtle kick that enhances the overall 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).