Well it is Sunday. When I think of Sunday, I think of eating a nice, home-cooked meal. Today I am sharing one of my absolute favorite recipes. It is from my tattered Pillsbury Cookbook. I have made this recipe countless times, and my family loves it. It is also easy to make ahead early in the day, and then just pop it in the oven at dinner time. (Add a few minutes of cooking time if it is refrigerated first.)
Chicken Rice Bake
1 1/4 cups uncooked regular rice
2 tablespoons chopped onion
1/2 teaspoon salt
1 stalk celery, chopped
2 cups water
10 3/4 ounce can condensed cream of chicken soup
sliced mushrooms – use amount you like (recipe calls for 4 oz can of mushrooms, drained, but I prefer fresh)
bone in chicken breasts, or 3 pound frying chicken, cut up. I always use the bone in breasts
2 tablespoons melted margarine or butter
1/2 teaspoon salt to sprinkle over chicken
1/2 teaspoon poultry seasoning to sprinkle over chicken
1/2 teaspoon paprika to sprinkle over chicken
Heat over to 375 degrees. In ungreased 13 x 9 inch pan, combine rice, onion 1/2 teaspoon salt, celery, water, soup and mushrooms. Mix very well. Arrange chicken skin side up on rice mixture and drizze chicken with margarine. Sprinkle with the salt, poultry seasoning, and paprika. Bake at 375 for 70 minutes. Makes 5 -6 servings.
(As a side note, I do not drizzle the chicken with margarine and add all the seasonings. I just sprinkle the chicken with some salt and poultry seasoning. However, I do not eat the skin on my chicken, so it may make a difference to those who do.)
Nutrition info (for 1/6 of recipe):
Carbs: 33 g
Fat: 20 g (less I am sure if you don’t eat the skin or don’t drizzle with margarine)
Cholesterol: 100 mg
Fiber: 1 g
Sodium: 890 mg
I really hope you enjoy this recipe. If you are looking to reduce the sodium content, you could probably use a ‘Healthy Request’ version of the cream of chicken soup. However, I have not tried that so I cannot say if it would affect the taste or not.
Have a wonderful Sunday!