Baked Chicken and Rice

BAKED CHICKEN AND RICE
Recipe Rating:
 3 Ratings

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

The Cook

Robert Priddy Recipe
x2
Cooked to Perfection
Tahlequah, OK (pop. 15,753)
rpriddy918
Member Since Jul 2010
Robert's notes for this recipe:
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.
Make it Your Way...

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Directions

1
I often do different variations of Baked Chicken & Rice. Here is a few different ways I do and some of my favorites.
2
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.
3
I then prep my rice in a rice steamer with the Broth and different variations of ingredients that will be listed above.
4
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.

About this Recipe

Comments

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user Robert Priddy rpriddy918 - Jul 16, 2010
Robert Priddy [rpriddy918] has shared this recipe with discussion group:
Recipes by Robert
user 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 !
user Robert Priddy rpriddy918 - Jul 22, 2010
Ohh sorry about that; i just noticed my typos. . . I edited the recipe.
user Robert Priddy rpriddy918 - Aug 11, 2010
Robert Priddy [rpriddy918] has shared this recipe with discussion group:
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user 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...

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