Monday, February 1, 2010

CLASSIC CHICKEN-RICE BAKE


I think all cooks have their own version of this baked chicken and rice recipe. Some people use cream soups, some use broth, but they all call for baking chicken and rice together in the oven. This is our version (my favorite part is the rice). I usually put in tons more chicken than the recipe calls for, because it is a "freebie" way of making sandwich fixings (not to mention, chicken cooked this way has a wonderful flavor).
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4 boneless, skinless chicken breasts
1 can cream of chicken soup
2 cups chicken stock
2 tablespoons chicken bullion granules
1 cup raw long grain white rice
½ teaspoon black pepper
¾ teaspoon poultry seasoning (see note)
½ cup chopped onion
½ cup chopped celery
16 ounce bag frozen peas and carrots
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Brown the chicken breasts in a couple tablespoons of butter then set them aside. In the same pan that you browned the chicken in, saute the onion and celery until tender, then stir in the raw rice (you stir in the rice so that it will get coated with butter and not stick together while baking). Once the rice has sauteed for a minute or so, add the soup, stock, chicken bullion and spices. Whisk until smooth. Pour this mixture into a greased 9 x 13 baking dish and stir to distribute the rice evenly. Set the browned chicken on top of the rice (push it down into the liquid a little) and top the whole casserole with frozen peas and carrots. Cover tightly and bake at 325F for 1½ hours (if the chicken breasts are large).
 



NOTE: I don't buy poultry seasoning because I use it so seldom and it goes to waste. Instead, I use equal parts of dry rosemary, rubbed sage leaf and thyme leaves and a pinch of marjoram. I grind these together then measure ¾ teaspoon.

15 comments:

Julie said...

I love this stuff! I'm a fan of the rice too...looks so yummy.

Sonya said...

This looks delicious. I need to make homemade cream of chicken soup since they dont sell it here and this is a great way to try it out! Bookmarking:)

Pam said...

This looks and sounds fantastic! I love rice cooked with chicken and this recipe is a keeper! Thanks!

Cristine said...

Love the sound of this! Definately more dressed up than the version I ate growing up. YUM!

Mary said...

I haven't made this in years. Back then I had to scale the recipe up, now I have to scale it down :-). Yours looks wonderful. I hope you're having a great day, Colleen.

Cooking with K said...

This looks so good! I am a big fan of chicken and rice together and can't wait to try this!

Debbie said...

Looks delicious Coleen. We all love chicken and rice here. I'll have to try your version. I made your banana bread and it was delicious. I'll probably post it later this week or next. Thanks!

teresa said...

looks like the perfect dinner!

Krista said...

Good ol' chicken and rice! This looks delicious. Gotta love the classics.

Katy ~ said...

Ole Sweetie-Pi won't eat rice, but would eat the chicken, made like this. Heck, I'd eat all the rice and the chicken, too! Haven't made this in AGES, but it is soooo doggone good that I must add it back to rotation.

Leslie said...

Gotta love chicken and rice!!!! Looks delish

Ingrid said...

LOL, from the sounds of it I may be one of the few people who hasn't made this or some variation of it. It does look good Coleen. Definitely a dish my kiddos would enjoy.
~ingrid

PeggyR said...

This looks yummy and I agree with the poultry seasoning, besides I'm not fond of the taste of poultry season.

Carrie said...

I love chicken bakes! ...especially with rice! Unfortunately, I would have to leave the peas out for my non-pea eating boys but I think it looks yummy just like it is!

Karen Brown Letarte said...

Coleen, this looks just wonderful. I have already bookmarked it to try. I am always looking for Something Easy to do with the split chicken breasts that I find on sale. This looks like a definite keeper! Thanks so much for sharing. I did NOT have a recipe for this and I know my son will enjoy it so much.