Baked Chicken Rice For Two Recipes

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ONE DISH CHICKEN AND RICE BAKE



One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

  • Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
  • Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

OVEN BAKED CHICKEN AND RICE



Oven Baked Chicken and Rice image

Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!

Provided by Nagi@RecipeTinEats

Categories     Dinner

Time 1h20m

Number Of Ingredients 15

5 bone in chicken thigh fillets, peel skin OFF (, (Note 1))
1 onion (, chopped (brown, white or yellow))
2 cloves garlic (large) (, minced)
2 tbsp (30g) butter ((or olive oil))
1 1/2 cups (270g) uncooked white rice ((Note 3))
1 1/2 cups (375 ml) chicken broth/stock (, hot (I microwave))
1 1/4 cups (315 ml) water (, hot (tap is fine))
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper
Oil spray
Fresh thyme leaves or finely chopped parsley

Steps:

  • Preheat oven to 180°C/350°F.
  • Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
  • Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
  • Remove baking dish from the oven. Add rice then mix.
  • Place chicken on rice. Then pour chicken broth and water around the chicken.
  • Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
  • Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g

BAKED CHICKEN & RICE FOR TWO



Baked Chicken & Rice For Two image

My husband and I have had this tasty casserole many a time! Easy to make and filling, it is perfect when you don't want to fool with leftovers. The chestnuts add a nice crunch, but you can leave them out if you want, or substitute thinly sliced celery. Representative photo by Bing.

Provided by Martha Price

Categories     Chicken

Time 45m

Number Of Ingredients 10

1 chicken breast, cut into small cubes
melted butter
1/2 c uncooked regular rice
1 can(s) chicken broth (10.5 ounces)
1/4 tsp celery seed
1 tsp parsley flakes
finely chopped green bell pepper, to taste
salt and black pepper, to taste
1 can(s) water chestnuts (6 oz), sliced
1 can(s) sliced or chopped mushrooms (small can) drained

Steps:

  • 1. Pre-heat oven to 350 degrees. Saute chicken cubes in butter until barely done, a few minutes. Mix with remaining ingredients, making sure rice is covered with liquid.
  • 2. Bake at 350 for 30 minutes, or until chicken is tender and rice is done.

CHICKEN & RICE FOR TWO



Chicken & Rice for Two image

This is my Mother's chicken & rice recipe, with slight modifications by me. I've always liked it, and thought it would be nice to pass along

Provided by Robert Byrd

Categories     Chicken

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 8

2 medium chicken legs (with thighs attached)
2 cups instant rice
2 cups water
1 tablespoon butter
1 teaspoon salt
1 can cream of mushroom soup
1/2 can water (from soup can)
1 packet Lipton Onion Soup Mix

Steps:

  • Pour 2 cups instant rice, 2 cups water, the butter and the salt into a microwave safe container.
  • Cook on high for 7-8 minutes.
  • Fluff with fork when done.
  • In a small roasting pan, grease, oil or butter the sides, then empty the rice into the pan and level it out.
  • In a mixing bowl, empty the can of soup, 1/2 can of water and stir until smooth.
  • Add the instant onion soup mix and stir until all the ingredients have been incorporated into the mix.
  • Pour about 2/3 of the soup mix over the rice.
  • Put the chicken on top of the rice, and pour the rest of the soup mix over the chicken.
  • Cover the pan, and cook in a 400 F.
  • oven for 3/4 of an hour.
  • Remove cover, and cook for an additional 10 minutes.

CHICKEN & RICE FOR TWO RECIPE - (4.7/5)



Chicken & Rice for Two Recipe - (4.7/5) image

Provided by CarolineNGa

Number Of Ingredients 10

1 1/4 cups low-sodium chicken broth
1/2 cup long-grain white rice
Salt and pepper, to taste
4 (5 to 7-ounce) bone in chicken thighs, trimmed
1 teaspoon vegetable oil
1 small onion, chopped fine
2 garlic cloves, minced
3/4 teaspoon fresh thyme, minced
1/4 cup dry white wine
2 tablespoons fresh parsley, chopped

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 350°F. Combine ¾ cup broth, rice, and ¼ teaspoon salt in medium bowl and microwave, covered, until liquid is absorbed, 6 to 8 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate. Pour off all but 1 teaspoon fat from pot, add onion and ¼ teaspoon salt, and cook over medium-low heat until softened and lightly browned, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add remaining ½ cup broth and wine, scraping bottom of pot to loosen any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Place chicken skin side up on rice, cover, and bake until rice is cooked through and chicken registers 175°F., about 25 minutes. Remove pot from oven, transfer chicken to platter, and tent loosely with aluminum foil. Fluff rice with fork, cover, and let sit for 10 minutes. Stir parsley into rice and season with salt and pepper to taste. Serve rice with chicken. Note: Chicken and rice is usually made in a wide skillet. But with such a big circumference, even a covered skillet lets too much steam escape. We had better results with a saucepan, which has a smaller circumference, and hence keeps the moisture where you want it: in with the chicken and rice.

CHICKEN AND RICE FOR TWO(COOK'S COUNTRY)



Chicken and Rice for Two(Cook's Country) image

Make and share this Chicken and Rice for Two(Cook's Country) recipe from Food.com.

Provided by Coppercloud

Categories     One Dish Meal

Time 1h15m

Yield 1 pot, 2-3 serving(s)

Number Of Ingredients 10

1 1/4 cups low sodium chicken broth
1/2 cup long-grain white rice
salt and pepper
4 chicken thighs, bone in-trimmed (5- to 7-ounce)
1 teaspoon vegetable oil
1 small onion, chopped fine
2 garlic cloves, minced
3/4 teaspoon fresh thyme, minced
1/4 cup dry white wine
2 tablespoons fresh parsley, chopped

Steps:

  • 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine ¾ cup broth, rice, and ¼ teaspoon salt in medium bowl and microwave, covered, until liquid is absorbed, 6 to 8 minutes.
  • 2. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate.
  • 3. Pour off all but 1 teaspoon fat from pot, add onion and ¼ teaspoon salt, and cook over medium-low heat until softened and lightly browned, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add remaining ½ cup broth and wine, scraping bottom of pot to loosen any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Place chicken skin side up on rice, cover, and bake until rice is cooked through and chicken registers 175 degrees, about 25 minutes.
  • 4. Remove pot from oven, transfer chicken to platter, and tent loosely with aluminum foil. Fluff rice with fork, cover, and let sit for 10 minutes. Stir parsley into rice and season with salt and pepper to taste. Serve rice with chicken.
  • TIP:Chicken and rice is usually made in a wide skillet. But with such a big circumference, even a covered skillet lets too much steam escape. We had better results with a saucepan, which has a smaller circumference, and hence keeps the moisture where you want it: in with the chicken and rice.

Nutrition Facts : Calories 653.6, Fat 32.2, SaturatedFat 8.7, Cholesterol 157.9, Sodium 195.7, Carbohydrate 44.1, Fiber 1.4, Sugar 2.1, Protein 39.5

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