Chicken and Rice Bake
Great winter meal
My mom used to make this all the time. It's my favorite dish. It's actually a variation on a dish my dad's mother makes that all the kids love. She makes the chicken with a cream of mushroom soup sauce and makes the rice separately. My mom likes to make it all together, and I prefer it that way, too. The dish takes a while to bake, but it's delicious and is a great leftover dish. If you leave a little extra liquid in there when you're baking it, it will reheat wonderfully!
The preparation time for this dish is approximately 15 minutes. Baking time is about 1 1/2 hours-2 hours. Preheat your oven to 350 degrees.
2-lb. chicken (Whole cut-up. I prefer to use drumsticks and boneless chicken breasts. I usually use about 6-8 drumsticks and 4 breasts)
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can of milk (you can add more if you would like, or substitute water)
1 1/3 c rice
Season Salt or Paprika, depending on preference
In a 9" x 13" glass baking dish, mix the 2 cans of soup and the milk/water until they are well mixed. Add the rice and mix evenly throughout the dish. Place the chicken, skin-side up, in the dish on top of the rice. Sprinkle season salt/paprika over top. Cover with aluminum foil and bake for 1 hour. (You may need to bake for a little longer - 70 minutes is usually how long I put it in for covered.) Take off the aluminum foil and bake for an additional 30-45 minutes, until about 80% of the liquid is absorbed.
I hope you enjoy this dish as much as I do!
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