Sunday Dinner Chicken And Rice
A hearty Sunday dinner featuring tender chicken baked over rice with creamy mushroom and celery soups, seasoned with onion soup mix for a comforting, flavorful meal.
Ingredients
Instructions
- Sprinkle the instant rice in the bottom of a greased 9 x 13-inch pan.
- Combine the mushroom soup, cream of celery soup, and milk in a pot and heat until well blended.
- Pour the soup mixture over the rice in the pan.
- Place the chicken pieces over the rice and soup mixture.
- Sprinkle the dry onion soup mix over the chicken.
- Cover the pan tightly with foil.
- Bake in a preheated oven at 325°F for 2 hours.
Tips & Substitutions
For a creamier texture, consider adding a cup of shredded cheese to the soup mixture before pouring it over the rice. You can substitute the fryer chicken with bone-in, skin-on chicken thighs for more flavor. If you're short on time, instant rice can be replaced with pre-cooked or leftover rice. Ensure that your chicken is properly seasoned for the best flavor.
Serving Suggestions
This dish pairs wonderfully with a simple side salad or steamed vegetables for a balanced meal. For a heartier option, serve with fresh bread or rolls to soak up the delicious sauce. Consider a light dessert like Cherry Brunch Muffins to round out your Sunday dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover the dish with foil and warm it in a 350°F oven until heated through, or microwave in individual portions until hot. Adding a splash of milk can help restore moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Dinner Chicken And Rice contains roughly 373 calories, with 26g protein, 44g carbohydrates, and 10g fat. It is an excellent source of protein (52% of the Daily Value) and iron (21% of the Daily Value). Note that it is relatively high in sodium, at 1022mg per serving (44% 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 brown rice instead of instant rice?
Yes, but you will need to adjust the cooking time. Brown rice typically requires more liquid and a longer cooking time, so follow the package instructions for best results. Make sure to add enough liquid to accommodate the longer cooking time.
Is there a vegetarian version of this recipe?
Absolutely! You can substitute the chicken with a variety of vegetables such as bell peppers, zucchini, and mushrooms. Use vegetable broth instead of milk and the soups to create a creamy base. This will align it with vegetarian recipes while still maintaining a hearty texture.
What can I serve with this dish?
A fresh garden salad with a light vinaigrette complements the richness of the chicken and rice dish. You can also serve roasted or steamed vegetables like green beans or carrots for added nutrition. For a comforting touch, consider serving a warm bread or rolls on the side.
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).