Baked Chicken and Rice

Robert Priddy

By
@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.

pinch tips: How to Carve a Whole Chicken


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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

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