Forgotten Chicken and Rice (Print)
Creamy baked chicken and rice dish made with pantry staples for a simple, hearty meal.
# Ingredients:
→ Rice Base
01 -
2 cups long-grain white rice (360 grams)
02 -
3 cups chicken broth (720 milliliters)
03 -
1 cup water (240 milliliters)
04 -
1 can cream of chicken soup (300 grams)
05 -
1 teaspoon garlic powder (3 grams)
06 -
1 teaspoon onion powder (3 grams)
07 -
1/2 teaspoon black pepper (1 gram)
08 -
1/2 teaspoon dried parsley (1 gram)
→ Chicken
09 -
4 boneless skinless chicken breasts (700 grams)
10 -
Salt to taste
11 -
Black pepper to taste
12 -
1 teaspoon paprika (optional)
# Directions:
01 -
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
02 -
In the baking dish combine the rice, chicken broth, water, and cream of chicken soup. Stir until well mixed.
03 -
Add garlic powder, onion powder, black pepper, and dried parsley. Mix evenly so the rice is fully coated.
04 -
Place the chicken breasts on top of the rice mixture.
05 -
Season the chicken with salt, black pepper, and paprika if using.
06 -
Cover the dish tightly with foil to keep the moisture inside. Bake for 1 hour and 30 minutes until the rice is tender and the chicken is fully cooked.
07 -
Remove from the oven and let rest for 5 minutes before serving.
# Notes:
01 -
Use a tight foil cover to retain moisture and ensure evenly cooked rice and chicken.