Baked Chicken and Rice

Robert Priddy Recipe

By Robert Priddy rpriddy918

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.


Recipe Rating:
 3 Ratings

Ingredients

3 WAYS OF COOKING BAKED CHICKEN AND RICE
-----------
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
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Directions Step-By-Step

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

Course/Dish: Chicken
  • Comments

  • 1-5 of 14
  • 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:
    Whats Cooking Today?
  • 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...