Texas Chicken And Rice
A hearty and comforting baked chicken and rice dish with creamy flavors, perfect for family dinners and easy to prepare in one pan.
Ingredients
Instructions
- Sprinkle instant rice on the bottom of a 13 x 9-inch baking dish or pan.
- Mix the cream of chicken soup, skim milk, and water together.
- Heat the mixture until warm, then pour over the rice in the dish.
- Place the skinned, cut chicken pieces into the pan with the rice and soup mixture.
- Sprinkle dry onion flakes, garlic powder, and pepper over the top.
- Cover the dish with aluminum foil or a lid and bake at 350°F (175°C) for 1 hour and 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit more skim milk or using regular cream of chicken soup. You can substitute the whole chicken with chicken thighs or breasts for quicker cooking. If you like a bit of heat, adding a pinch of cayenne pepper can enhance the flavor. Make sure to check the rice towards the end of cooking to ensure it doesn't overcook.
Serving Suggestions
Serve the Texas Chicken and Rice with a side of steamed vegetables or a fresh garden salad for a balanced meal. It pairs beautifully with Broccoli Casserole(Quick And Easy Microwave) for a comforting dinner. For added flavor, consider garnishing with fresh herbs or a sprinkle of cheese on top before serving.
Storage & Reheating
Leftover Texas Chicken and Rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat in the microwave until warmed through, stirring halfway for even heating. You can also reheat in the oven at 350°F until heated completely.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Chicken And Rice contains roughly 138 calories, with 5g protein, 22g carbohydrates, and 4g fat. It is an excellent source of vitamin C (48% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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, you can use brown rice, but it will require a longer cooking time. Be sure to adjust the liquid amounts and cooking duration accordingly, as brown rice typically takes about 45 minutes to cook compared to instant rice.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish a day in advance, cover it tightly, and store it in the refrigerator. When ready to cook, simply add an extra 15-30 minutes to the baking time to ensure it heats through completely.
What can I use instead of cream of chicken soup?
If you prefer a healthier option, you can make a homemade version using chicken broth, a little cornstarch, and seasonings. Alternatively, cream of mushroom soup works well as a substitute and adds a different flavor profile to the dish.
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).