Monday, June 18, 2012

Chicken and Rice Bake, revisited

The original recipe that my SIL gave me.

About six months ago, I blogged about this Chicken & Rice Bake recipe that's been a favorite for years.  I made it again yesterday, made just a couple of changes, and Robert declared it "perfect"!

You can read the original recipe and previous subsequent changes from the link above.

Here is my current "Perfect" version:

1 can condensed cream of broccoli soup
1 tub of Knorr's Homestyle Stock, chicken flavor (found in soup aisle, contains four little tubs)
4-1/4 cups water
1 cup brown rice
1/2 cup white rice
Heaping cupful of french fried onions + more to sprinkle in last step

3 chicken breasts (can use more if you like, this is a good number for our family)

  1. Preheat oven to 375 degrees.
  2. In a 9x13 pan, mix together the first seven ingredients.
  3. Place chicken breasts on top.
  4. Sprinkle paprika and pepper on top of chicken (ok to overlap into rice mixture)
  5. Bake for one hour.
  6. Sprinkle as many fried onions as you like over the entire dish.  Bake for 3-5 minutes more or until onions are golden brown.
 This makes enough for my husband and me plus enough for his lunch and a snack-sized portion.  Gracie was asleep when we had supper and she has not really expressed interest in this meal before.  One day she will be a convert!

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