baked chicken and rice
(3 RATINGS)
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.
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Ingredients
- 3 WAYS OF COOKING BAKED CHICKEN AND RICE
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- MEXICAN STYLE
- 3 pounds boneless-skinless chicken breasts -- bite size pieces
- 2 cups rice
- 2 cups chicken broth
- 1 cup water
- 1 can rotel
- 1 small onion -- diced
- 1 medium bell pepper -- diced
- 2 tablespoons minced garlic
- 1 package taco seasoning
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- BROWN GRAVY STYLE:
- 3 pounds boneless-skinless chicken breasts -- bite size pieces
- 2 cups rice
- 2 cups chicken broth
- 1 cup water
- 1 can mixed vegetables -- drained
- 1 small onion -- diced
- 1 can mushrooms -- drained
- 1 package brown gravy
How To Make baked chicken and rice
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Step 1I often do different variations of Baked Chicken & Rice. Here is a few different ways I do and some of my favorites.
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Step 2I 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.
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Step 3I then prep my rice in a rice steamer with the Broth and different variations of ingredients that will be listed above.
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Step 4After 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Chicken
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