Baked chicken and rice
Stir, lay the chicken on top, cover and walk away: an hour later there’s creamy, savory rice and tender chicken with almost nothing to wash.
- 95 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $2.46 a serving
- 510 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 tbsp butter
- 1 cup long-grain white rice, rinsed
- 1 can cream of mushroom soup
- 1½ cups chicken broth
- 1 onion soup mix, divided
- 1 cup frozen mixed vegetables
- 1½ lb chicken breasts
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- ½ tsp paprika
- ¼ tsp black pepper
Each serving has about 510 calories, 45 g protein, 52 g carbs and 12 g fat, and costs about $2.46 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No chicken broth? Vegetable broth or bone broth works.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F and rub the butter over the inside of a 9x13-inch baking dish.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the rice, soup, broth, half the onion soup mix and the frozen vegetables together right in the dish and spread it level.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Lay the chicken on top and sprinkle it with the rest of the onion soup mix, the paprika and pepper. Wash your hands.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cover the dish tightly with foil and 1 hour 15 minutes, without peeking, until the rice is tender and the thickest breast reads 165°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 75 min
Dolly’s tip: Crimp the foil tight around the edges. The trapped steam is what cooks the rice.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Let it sit, covered, for 10 minutes, then fluff the rice around the chicken and scatter the parsley.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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