baked chicken and rice

★★★★★ 3
By Robert Priddy
from Tahlequah, OK

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.

★★★★★ 3

Ingredients For baked chicken and rice

  • 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
    rotel
  • 1 sm
    onion -- diced
  • 1 md
    bell pepper -- diced
  • 2 Tbsp
    minced garlic
  • 1 pkg
    taco seasoning
  • -----------
  • BROWN GRAVY STYLE:
  • 3 lb
    boneless-skinless chicken breasts -- bite size pieces
  • 2 c
    rice
  • 2 c
    chicken broth
  • 1 c
    water
  • 1 can
    mixed vegetables -- drained
  • 1 sm
    onion -- diced
  • 1 can
    mushrooms -- drained
  • 1 pkg
    brown gravy

How To Make baked chicken and rice

  • 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.

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