Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup water
- 1 tablespoon dried parsley flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the cream of mushroom soup, cream of chicken soup, water, parsley flakes, garlic powder, onion powder, salt, black pepper, and paprika.
3. Add the uncooked rice and chicken to the bowl and stir to combine.
4. Pour the mixture into a 9x13 inch baking dish and spread it out evenly.
5. Cover the dish with aluminum foil and bake for 45 minutes.
6. Remove the foil and sprinkle the grated Parmesan cheese over the top of the chicken and rice.
7. Return the dish to the oven and bake, uncovered, for an additional 15-20 minutes or until the cheese is melted and bubbly and the chicken is cooked through.
8. Remove from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 362
- Fat: 11g
- Carbohydrates: 35g
- Protein: 29g
- Sodium: 1203mg
- Sugar: 1g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use chicken thighs instead of chicken breasts.
- You can use different types of condensed soup, such as cream of celery or cream of potato.
Variations:
- Add vegetables such as peas, carrots, or broccoli to the mixture before baking.
- Use different spices to change the flavor, such as cumin or chili powder.
- Add cooked bacon or sausage to the mixture for extra flavor.
Tips and tricks:
- Make sure to mix the ingredients well so that the rice is evenly coated with the soup mixture.
- If the chicken is not cooked through after the initial 45 minutes, cover the dish with foil and bake for an additional 10-15 minutes.
- Let the dish cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a microwave-safe dish and heat for 1-2 minutes, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chicken and rice in individual bowls or on plates.
- Garnish with fresh parsley or chopped green onions.
Garnishes:
- Fresh parsley
- Chopped green onions
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Green salad
- Steamed broccoli
- Roasted carrots
Troubleshooting advice:
- If the rice is still hard after the initial 45 minutes of baking, add a little more water and cover the dish with foil before baking for an additional 10-15 minutes.
Food safety advice:
- Make sure the chicken is cooked through before serving. The internal temperature should reach 165°F (74°C).
Food history:
- Baked chicken and rice is a classic comfort food dish that has been around for decades.
Flavor profiles:
- Creamy, savory, and slightly cheesy.
Serving suggestions:
- Serve hot and enjoy!
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