Sunday Sunday Chicken
Sunday Chicken is a comforting baked dish featuring tender chicken atop a flavorful rice and creamy soup mixture. The combination of chicken, cream of mushroom, celery, and chicken soups creates a rich, savory profile perfect for family dinners or casual gatherings. It’s easy to prepare and yields a hearty, satisfying meal.
Ingredients
Instructions
- In a medium bowl, combine the cream of chicken, cream of mushroom, and cream of celery soups, along with 1/3 cup of butter and the quick cooking rice.
- Pour the mixture into a greased 9 x 13-inch baking dish.
- Place the chicken pieces over the rice mixture.
- Brush the chicken with the remaining butter.
- Sprinkle with paprika.
- Bake at 275°F for about 2 1/2 hours or until the chicken is tender.
Tips & Substitutions
For a creamier texture, consider adding a splash of chicken broth to the soup mixture. You can substitute the butter with olive oil for a healthier option. If you're in a pinch, any combination of cream soups will work, such as using just two instead of three. Experiment with herbs like thyme or rosemary to enhance the flavor profile. This dish pairs beautifully with Chicken With Dumplings.
Serving Suggestions
Serve this comforting dish with a side of steamed vegetables or a simple green salad to balance the richness. Crusty bread or dinner rolls are great for soaking up the delicious sauce. For a heartier meal, pair with mashed potatoes or rice pilaf. It also makes a delightful centerpiece for family gatherings or potlucks.
Storage & Reheating
Leftover Sunday Sunday Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions on medium power, stirring occasionally, until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Sunday Chicken contains roughly 265 calories, with 4g protein, 9g carbohydrates, and 24g fat. Note that it is relatively high in sodium, at 653mg per serving (28% 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, expect to increase the baking time by about 30 minutes to ensure the chicken is fully cooked and tender.
What can I substitute for the quick cooking rice?
If you don't have quick cooking rice, you can use regular white rice, but adjust the cooking time and liquid accordingly. Alternatively, quinoa or couscous could also work, though they will alter the dish's texture.
Is there a way to make this recipe healthier?
Certainly! You can use low-fat cream soups and reduce the amount of butter. Additionally, incorporating more vegetables like spinach or bell peppers into the rice mixture can boost the nutritional value while adding 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).