Lylas Baked Chicken And Rice Recipes

LYLA'S BAKED CHICKEN AND RICE

Lyla's Baked Chicken and Rice image

This is my mother-in-law's recipe, a family favorite. Lyla is gone now, but the whole family makes and enjoys this dish, and every time we do, we think of her.

Provided by Terri F.

Categories Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

6 -8 pieces chicken
1 cup long grain rice
1 can cream of chicken soup
1 package Lipton Onion Soup Mix
1 can water (soup can)

Steps:

Heat oven to 350 F degrees.
Mix rice, soups, and water together.
Put into greased casserole dish.
Put chicken on top, and salt and pepper chicken.
Cover with aluminum foil.
Bake for 1 hour.
Uncover, continue baking for 1/2 hour until chicken is lightly browned.

CHICKEN AND RICE CASSEROLE

Chicken and Rice Casserole image

Quick 'n' easy chicken and rice casserole.

Provided by sharker

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 4

Ingredients

1 cup white rice
4 skinless, boneless chicken breast halves
1 (1 ounce) package French onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 46.5 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 1 g, Protein 32.2 g, SaturatedFat 1.5 g, Sodium 1189.3 mg, Sugar 1.5 g

BAKED CHICKEN BREASTS AND RICE

Baked Chicken Breasts and Rice image

I received this recipe years ago from a coworker. It remains one of our all time favorite chicken recipes and I love that the rice gets cooked at the same time in the same pan. I have never made this recipe without skin on and bone in chicken breasts so if you decide to use skinless, boneless the taste may be very different.

Provided by looneytunesfan

Categories One Dish Meal

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups uncooked white rice (not instant)
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup sherry wine
1/2 cup slivered almonds
8 chicken breasts
1/2 cup butter, melted
salt
parmesan cheese
paprika

Steps:

Wash and dry chicken breasts.
Place the uncooked rice in the bottom of a 9X11 baking pan.
Mix soups, sherry and butter together and pour a little over the rice to moisten it.
Salt the chicken breasts and place the salted chicken breasts on the rice.
(It is okay if they overlap some).
Pour the rest of the liquid on the breasts.
Sprinkle parmesan cheese, almonds and paprika on top.
Note: Do not add any moisture to the soups.
The only liquid is the wine.
Bake 2 1/2 hours uncovered at 275 degrees.

Nutrition Facts : Calories 643.3, Fat 34.7, SaturatedFat 13, Cholesterol 130.5, Sodium 961.4, Carbohydrate 38.6, Fiber 2, Sugar 1.9, Protein 36.2

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