Baked Chicken and Rice

Baked Chicken And Rice Recipe

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Robert Priddy

By
@priddy

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.

Rating:

★★★★★ 3 votes

Comments:

Ingredients

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  • 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
  • -----------

  • 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

How to Make Baked Chicken and Rice

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.

Printable Recipe Card

About Baked Chicken and Rice

Course/Dish: Chicken




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