Country Chicken Rice Bake Recipes

COUNTRY FRENCH CHICKEN AND RICE

Steps:

• In heavy-duty 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.
• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken thighs, mushrooms and marinade evenly over rice mixture.
• Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with parsley and lemon peel.

ONE DISH CHICKEN AND RICE BAKE

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.

OVEN BAKED CHICKEN AND RICE

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!

CHICKEN RICE CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Combine the flour, salt, and pepper on a shallow plate and mix. Roll the drumsticks in the flour mixture to coat.
• Heat the oil in a large skillet over medium heat and brown the drumsticks in several batches, turning each several times, about 5 to 6 minutes. The drumsticks will be ready to turn when they release easily from the skillet.
• Meanwhile, place the rice, more salt and pepper, onion, and garlic in a 13 x 9-inch glass baking dish . Add the carrots, celery, red bell pepper, and hot chicken broth along with melted butter to the rice mixture in the dish and stir well. Make sure that the rice is completely covered with the liquid. Place the bay leaves on top of the rice mixture.
• Arrange the browned chicken drumsticks on top of the rice mixture and sprinkle with the cheese.
• Cover the baking dish and bake at 350 F for 45 minutes. Then uncover and bake for 15 to 20 minutes longer or until the chicken is thoroughly cooked to 165 F as measured with a meat thermometer, and the rice is tender.
• Remove and discard the bay leaves. Serve the chicken with the rice mixture.
• Enjoy!

CREAMY CHICKEN AND RICE BAKE

Steps:

• Mix cream of mushroom soup,water,rice,onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen,thawed under running water).
• Top with chicken breasts. Sprinkle chicken with additional pepper,if desired. Cover.
• Bake at 375°F (190°C) until chicken is cooked through and rice is tender - about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.

COUNTRY CHICKEN-RICE BAKE

Steps:

• Preheat oven to 350 degrees.
• Combine rice, celery, diced red pepper, onions, butter, parsley and seasonings.
• Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast.
• Combine soup, Miracle Whip and milk, mixing until blended.
• Pour over chicken and bake 45 minute
• Add carrots, top with shredded cheddar and bake 15 minutes longer or until chicken is tender.

CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 400 degrees F. Add the uncooked rice and frozen peas to a 9x13" baking dish or roasting pan (3 quart capacity) with 2 teaspoons of the seasoning and the salt. Stir to combine.
• Arrange chicken thighs over the rice, skin side up (trying to leave as much of the skin out of the liquid as possible).
• In a small bowl, combine the remaining 2 teaspoons of seasoning with mayo and brush the mixture over the chicken thighs. Pour the boiling chicken stock into the pan around the chicken.
• Optional: cover the dish to keep in the moisture if desired, but it is not necessary. If you do cover the dish, remove the covering for the last 10-15 minutes to allow the chicken to brown.
• Bake for 45 minutes at 400 degrees F, or until rice is tender and chicken reaches 165 degrees F or more in the deepest part.
• Broil for 2-3 minutes to crisp up the chicken skin, but watch carefully so that it doesn't burn. Serve.

COUNTRY CHICKEN CASSEROLE

Steps:

• Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
• Bake at 400 degrees F for 25 minutes or until the stuffing is golden brown.
• *Use a combination of cut green beans and sliced carrots.