Oven Baked One-Pan Chicken and Rice
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You can’t go wrong with making this one-pan baked chicken and rice. Easy recipe includes chicken, rice, soup, water, milk, butter, and pepper.
The best part about this recipe is how easy it is to make. It takes less than 10 minutes to prepare and since there is only one pan involved cleanup is a breeze!
Many many years ago my mom would make this dish for our dinner or supper. I was intrigued how she just threw everything into a baking dish, popped it into the oven and about one hour later we had a marvelous meal!
Yeah! Go MOM! Now, I’m placing this recipe on the Blog! I hope you enjoy this easy masterpiece as much as we did and still do! Wink Wink!
Baked Chicken and Rice Recipe
Ingredients:
- 1 can cream soup (10 1/2 ounce can of cream of chicken or cream of mushroom)
- 1 cup uncooked instant rice (I use the soup can for my measurement and just use 1 can)
- 1/2 cup water
- 1/2 cup milk
- 3-4 chicken leg/thighs with skins
- 1/4 teaspoon pepper
- 3 Tablespoons butter diced
Directions:
Preheat oven to 375 degrees Fahrenheit.
Prepare
In a 9×13 baking dish whisk together soup, water and milk until mixture is smooth. Stir in rice until combined.
Place chicken in baking dish and nestle it down into the rice mixture.
Sprinkle with pepper and dot with butter.
Bake
Place baking dish in preheated oven and bake for 45 minutes or until the chicken is cooked thoroughly and the rice is tender.
Remove pan from oven and allow to rest for about 10 minutes prior to serving. Enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S EASY RECIPE FOR BAKED CHICKEN AND RICE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Unique Chicken Dish Recipes!
Oven Baked One-Pan Chicken and Rice
You can’t go wrong with making this one-pan baked chicken and rice. Easy recipe includes chicken, rice, soup, water, milk, butter, and pepper.
Ingredients
- 1 can cream soup (10 1/2 ounce can of cream of chicken or mushroom)
- 1 cup uncooked instant rice (I use the soup can for my measurement and just use 1 can)
- 1/2 cup water
- 1/2 cup milk
- 3-4 chicken leg/thighs with skins
- 1/4 teaspoon pepper
- 3 Tablespoons butter diced
Instructions
-
Preheat oven to 375 degrees Fahrenheit.
Prepare
In a 9×13 baking dish whisk together soup, water and milk until mixture is smooth. Stir in rice until combined.
Place chicken in baking dish and nestle it down into the rice mixture.
Sprinkle with pepper and dot with butter.
-
Bake
Place baking dish in preheated oven and bake for 45 minutes or until the chicken is cooked thoroughly and the rice is tender.
Remove pan from oven and allow to rest for about 10 minutes prior to serving. Enjoy!
