baked chicken & rice (sallye)
(1 RATING)
An easy dish to make, it is perfect for taking to a potluck or other gathering. It is one of my standby dishes for bereavement family gatherings. It is tasty without being heavy. Another plus is that it is easy to double or even triple the recipe if necessary.
No Image
prep time
15 Min
cook time
45 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 4 - boneless skinless chicken breasts
- 1 - package (10 oz) frozen cut spinach
- 1 cup frozen peas and carrots
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon italian dressing (optional)
- 1/2 cup dry white wine
- 1-1/2 cup chicken broth
- 1 cup orzo rice, uncooked
- - salt & pepper to taste
How To Make baked chicken & rice (sallye)
-
Step 1Spray 9" x 13" baking dish with olive oil cooking spray Set aside Preheat oven to 350º F
-
Step 2Cut chicken into bite sized chunks (about 1-1/2" cubes) Chop basil and rosemary Defrost and drain spinach and vegetables
-
Step 3In heavy non-stick skillet, saute chicken in 2 tablespoons of chicken broth stirring until all sides are light brown Add rest of broth, wine, herbs, spinach, vebetables, salt and pepper to skillet and bring to boil Remove from heat and stir in uncooked rice
-
Step 4Pour entire mixture into baking dish and spread out until even in pan place in oven and cook for about 30-45 minutes until rice is tender and has absorbed most of liquid. Check for doneness after 30 minutes; do not overcook.
- 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!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes