Chicken Baked Over Creamy Rice
Recipe: #5525
May 23, 2012
Categories: Casseroles, Chicken, Rice, Game/Sports Day, Potluck, Sunday Dinner, Oven Bake, Bone-in Pieces, Chicken Dinner, more
"A KC favorite! This takes only minutes to put together, I’ve been making this for years it’s remained a family favorite, for best flavor I recommend using the three different condensed soup flavors, you desired you can brown the skin side of the chicken in a little oil for about 3 minutes on medium-high heat, this will speed up cooking time and give a little more flavor to the chicken, also can add in a can of drained mushrooms or fresh sauteed, you can also make this using 1 1/2-inch cut pork chops (browned first) instead of the chicken"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (424.7 g)
- Calories 838.9
- Total Fat - 51.1 g
- Saturated Fat - 16 g
- Cholesterol - 375.6 mg
- Sodium - 1119.7 mg
- Total Carbohydrate - 41.9 g
- Dietary Fiber - 1.7 g
- Sugars - 12.1 g
- Protein - 50.6 g
- Calcium - 61.4 mg
- Iron - 4.8 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.
Step 2
In a bowl combine all 3 condensed soups with 1/4 cup melted butter, garlic powder, black pepper, cayenne, 1/2 teaspoon seasoned salt, instant rice, onion and celery; transfer/spread into baking dish.
Step 3
Place the chicken thighs skin side up on top of the rice pushing down slightly in the rice mixture.
Step 4
Sprinkle the thighs with (any amount) of seasoned salt, black pepper and garlic powder then sprinkle paprika all over the rice and the chicken.
Step 5
Bake uncovered 1 hour to 1-1/4 hours or until the chicken is cooked through and rice is tender (the rice will soften even more after you remove it from the oven (I find that 1 hour cooking time is enough for instant white rice, brown rice may require a little more time).
Tips
No special items needed.
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