Baked Chicken and Rice

Recipe Rating:	3 Ratings5
Category:	Chicken

Ingredients

3 WAYS OF COOKING BAKED CHICKEN AND RICE
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MEXICAN STYLE
3 lb	boneless-skinless chicken breasts -- bite size pieces
2 c	rice
2 c	chicken broth
1 c	water
1 can(s)	rotel
1 small	onion -- diced
1 medium	bell pepper -- diced
2 Tbsp	minced garlic
1 pkg	taco seasoning
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BROWN GRAVY STYLE:
3 lb	boneless-skinless chicken breasts -- bite size pieces
2 c	rice
2 c	chicken broth
1 c	water
1 can(s)	mixed vegetables -- drained
1 small	onion -- diced
1 can(s)	mushrooms -- drained
1 pkg	brown gravy

Pinched by andtwo, and 169 more.

Robert Priddy

Cooked to Perfection

Tahlequah, OK (pop. 15,753)

rpriddy918

Member Since Jul 2010

Robert's Notes:

You can also try out different version of cream soups such as celery, potato, and chicken. If you want to try out different flavors.

My 3rd VERSION IS WITH CREAM OF MUSHROOM SOUP, BUT I USE THE SAME INGREDIENTS AS THE BROWN GRAVY STYLE.

Directions

I often do different variations of Baked Chicken & Rice. Here is a few different ways I do and some of my favorites.

I first prep my chicken in a boiling pot of water that barely covers the chicken so I can make some broth off of it. You don't have to boil it long, just enough to make broth because the chicken will be baked. I at least set 2 cups of broth back for the Rice Prep.

I then prep my rice in a rice steamer with the Broth and different variations of ingredients that will be listed above.

After I cook the Rice and Boil the Chicken. I layer the bottom of the Baking Pan with the Rice Mixture and layer some over the chicken and let it bake for at least 45 minutes on 375 in a 13x9 casserole pan.

Comments

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Robert Priddy rpriddy918

Robert Priddy [rpriddy918] has shared this recipe with discussion group:
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Sheryl Hartnett FryMeARiver

Jul 20, 2010

All variations sound soooo good, Robert. But I think you forgot to tell us how much chicken you used in the recipe. Was it a whole cut up chicken w/skin, boneless breasts or what? By reading the recipes, sounds like you could dice the chicken meat after boiling it and just mix with the rice mixtures and not have to layer it. Also, what size baking pan/casserole dish do you recommend for the amount of ingredients? Thanks for sharing !

Robert Priddy rpriddy918

Jul 22, 2010

Ohh sorry about that; i just noticed my typos. . . I edited the recipe.

Robert Priddy rpriddy918

Robert Priddy [rpriddy918] has shared this recipe with discussion group:
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Susan Lengyel saucie

Sep 25, 2010

I feel like I am asking a dumb question. Do they have a book Cooking For Dummies? Anyway, do you do several layers? It says layer the rice over the chicken and in the bottom of the pan. Is there just one layer? I am loving all your recipes. I am a terrible cook but I am learning..Thank you for sharing...

sheila farrah ilovefood2

Nov 1, 2010

Hi Robert, Here's another recipe you might try with your rice, my mother-in-law was Lebanese and she did the same thing with her chicken and broth, then added fresh lemon juice and fresh parsley and cooked until chicken was done. I aways added a bit more of the broth because I liked it a little soupy. Then served it with a fresh green salad, Even my kids liked it!

Tess TJM tmoo

Jan 3, 2011

what is rotel???sorry, Tess

Colleen Sowa colleenlucky7

I tried this recipe and say it's Family Tested & Approved!

Tess TJM tmoo

Mar 30, 2011

sooooo , it this rotel you speak of in the recipe... a can of tomatoes????

Dee Irvine Qtie

Apr 13, 2011

Hi, could you tell me what kind of rice you used? Is it instant or regular? Thanks :)

Penny Mayfield triplesarabians1

Jul 6, 2011

Rotel can be found in the tomato isle of your grocer store. It is tomatos with spices in it. There are different types of spices so make sure to check whice one you get. IT could be very hot.

Tess TJM tmoo