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Chicken and Rice Recipes

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Chicken and Rice on Plate with Salad

There are a great variety of ingredient combinations you can choose from to create your own delicious chicken and rice meal. This page contains chicken and rice recipes.

Solutions: Chicken and Rice Recipes

Read and rate the best solutions below by giving them a "thumbs up".

Recipe: Mushroom Chicken and Rice

There is not much prep work and it tastes great.

Ingredients:

  • 1 can of mushroom soup
  • 1 cup water
  • 3/4 cup of uncooked brown rice
  • 1/4 tsp. pepper
  • 4 skinless boneless chicken breast halves

Directions:

In a shallow baking dish, mix soup, water, rice and pepper. Place chicken on rice mixture. Cover. Bake at 375 degrees F for 45 minutes.

Servings: 4
Prep Time: 10 Minutes
Cooking Time: 45 Minutes

By coville123 from Brockville, Ontario

Recipe: Baked Chicken and Creamy Rice

I like meals that can be put together easily and baked in one pan. No mess, no fuss, but oh so good.

Ingredients:

  • 4 or 5 chicken breasts
  • 2 can cream of chicken soup (or cream of mushroom) with 1 can water
  • 2 cups instant rice
  • 3/4 stick melted butter (6 Tbsp.)
  • paprika
  • seasoned salt and pepper, to your taste
  • garlic powder

Directions:

Spread rice in a baking dish. Pour melted butter over rice. Mix both cans of cream of chicken soup with 1 cup of water and pour over rice. Place chicken over the rice. Sprinkle paprika, seasoned salt, pepper, and garlic over chicken. Cover and bake at 350 degrees F for about 1 hour or until chicken and rice are done.

We Love This. So good. Easy.

Servings: 4 or 5
Time:10 Minutes Preparation Time
60 Minutes Cooking Time

Source: A friend, many years ago.

By dorothy

Recipe: Chicken and Rice

This can be cooked in one pan, Its tasty and you can change ingredients around if you like or add more!

Ingredients:

  • 500 grams (1 lb.) chicken thigh fillets.
  • 1 onion, chopped
  • 1 bell pepper, thinly sliced
  • 1 cup mushrooms, chopped
  • 1 clove garlic, finely chopped can be left out!
  • 2 Tbsp. olive oil
  • salt and pepper to taste
  • 1 cup long grain rice. uncooked
  • 1 cup chicken stock (you can use a stock cube)

Directions:

Saute' onion in olive oil. Add garlic and bell pepper. Cook for a few minutes. Add chicken, then the mushrooms. Cook for about 5 minutes. Add the rice, then add the stock. Season with salt and pepper. Stir, then place a lid on the pan.

Reduce heat and cook for about 20 minutes (until chicken is cooked and the rice has absorbed the liquid). You can add more liquid if needed!

Corn Kernels can be added to this dish. You can also add paprika which gives the dish a nice colour and flavour.

Servings: 4
Time:15-20 Minutes Preparation Time
30 Minutes Cooking Time

By jayfeather from Australia

Recipe: Quick Chicken and Rice

This is a easy dinner to make and it is easy on your stomach. I was just able to eat rice for awhile, so as I got better I thought about adding low sodium cream of mushroom. I had some canned white chicken in the pantry and thought it might add protein and flavor. Result was delicious!

Ingredients:

  • 2 cups Minute rice
  • 1 can low sodium cream of mushroom soup
  • 1 can white chicken
  • 1/2 can milk
  • 1/2 can water
  • pinch of salt and pepper

Steps:

  1. Make the Minute rice according to directions on box.
  2. Add a can of mushroom soup and 1/2 can of milk and 1/2 can of water. Add to rice after the rice has set for 5 minutes.
  3. Add the chunks of white chicken to the rice, and milk/water and salt and pepper.
  4. Stir and cook on low until everything is hot.

This is quick and so yummy on the tummy!

By

Recipe: Mexican Chicken, Rice, and Beans

This recipe is so easy and tasty. It is a semi-homemade meal that tastes homemade to me.

Ingredients:

  • 2 bags Knorr Mexican rice
  • 3 to 4 chicken breasts, depending on size
  • 1 can black beans, drained and rinsed
  • oil for sauteing chicken and a little for Mexican rice according to directions
  • cumin
  • salt
  • pepper
  • garlic powder

Directions:

Cut chicken breasts into bite sized chunks. Put a couple of tablespoons of oil into skillet and add spices to taste to oil. Stir around till mixed with oil, then dump in the chicken. Saute on medium heat till done, then crank up heat to brown.

Make the rice according to directions, bring to boil, cover, simmer for 7 minutes. Add the black beans when you start the rice, it will be fine in there.

When rice and chicken are both done, combine.

We shred up a little pepper jack cheese over the mixture. We also serve refried beans with this.

Tip: I buy the bags of chicken, I go ahead and cut up and make the entire bag. I use half in the rice, and save the other half for another meal. We have used it in a salad or mixed it with Knorr's Chicken flavored noodles. Feeds 4 people for around 5 bucks.

Servings: 4
Prep Time: 15 Minutes
Cooking Time: 10 to 15 Minutes

By Christi from Columbia, TN

Recipe: Marinated Creamy Ranch Chicken and Rice

A creamy ranch flavored chicken and rice main dish. Homecooking that is loved by my family.

Approximate Time: 45 minutes cooking time

Yield: 4 servings

Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into strips
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, chopped
  • 1 8 oz. bottle light Ranch style Dressing
  • 2 Uncle Ben's White Rice, cooked by box directions
  • seasonings, as desired

Steps:

  1. Start early in the day by slicing chicken, putting it in a covered glass dish. pour over it, 1/2 bottle of Light Ranch Style Dressing. Mix it well, and refrigerate it for at least two - four hours, stirring frequently.
  2. Using a large covered skillet, use 2 Tbsp. of olive oil, heat and add each piece of chicken coated with the salad dressing and pour extra dressing from glass dish in the pan. Keep stirring the chicken or it will stick. Lower heat if it sticks.
  3. When it starts cooking, cover skillet, let it cook for about 10 minutes. then add onion, celery, garlic and seasonings. Stir in well.
  4. When it starts to boil, reduce heat to simmer, cover and cook for 30 minutes.
  5. Serve chicken and sauce over cooked white rice and serve with a fresh steamed broccoli.This sauce is delicious over the broccoli too.

By

Recipe: Chicken in the Woods

I am told this is a Girl Scout recipe. I want to give them the credit if it is. This is another super easy, tasty, and quick-to-fix dish!

Ingredients:

  • 1 small box Minute Rice
  • 3-4 cans boned chicken
  • 3 cans cream of chicken soup
  • salt and pepper

Directions:

Combine ingredients. Season. Mix well. Bake in 350 degree F oven for 20-25 minutes.

Servings: 8
Prep Time: 5 Minutes
Cooking Time: 20-25 Minutes

By Robin from Washington, IA

Recipe: Chicken & Rice

Super easy and yummy! One of the best chicken and rice recipes I have come across yet!

Ingredients:

  • 1 frying chicken
  • 1 can cream of chicken soup
  • 3/4 cups uncooked rice
  • 1 pkg. onion soup mix
  • 1 1/2 cups water

Directions:

Mix all together and put in baking dish. Cut up chicken and place on top. Bake at 350 degrees F for 1 1/2 hours. Do not season chicken!

Servings: 6-8
Prep Time: 10-15 Minutes
Cooking Time: 90 Minutes

By Robin from Washington, IA

Recipe: Light Zesty Chicken and Rice

This is so very good! I love the Italian dressing and the vegetables in this as well as the French fried onions.

Ingredients:

  • 4 chicken breast halves
  • 1/3 cup bottled Italian salad dressing
  • 2/3 cup uncooked regular rice
  • 1 bag frozen broccoli, carrots and water chestnuts
  • 1 can French fried onions (2.8oz.)
  • 1 3/4 cups chicken bouillon
  • 1/2 tsp. Italian seasoning

Directions:

Place chicken breasts in 8x13 baking dish. Pour salad dressing over chicken. Bake, uncovered, at 400 degrees F for 20 minutes. Place rice, veggies and 1/2 can onions around and under chicken.

Combine bouillon and Italian seasoning and pour over chicken and veggies. Bake, uncovered, 25 minutes. Top with remaining onions, bake 2-3 minutes longer. Let stand 5 minutes before serving.

Servings: 4
Prep Time: 7-10 Minutes
Cooking Time: 50-55 Minutes

By Robin from Washington, IA

Recipe: Green Chicken Pilaf

This is also an inexpensive recipe to make. Very tasty, too!

Ingredients:

  • 1/2 cup margarine
  • 1/4 cup diced onion
  • 2 cup diced cooked chicken
  • 2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. oregano
  • 1 cup uncooked raw rice
  • 3 cup chicken stock
  • 2/3 cup tomatoes, drained

Directions:

Melt margarine in frying pan. Brown onion and chicken in butter. Add salt and pepper and oregano, chicken stock and tomatoes and bring to a boil. Add rice and cook about 20 minutes on medium heat.

Servings: 8-10
Prep Time: 20-30 Minutes
Cooking Time: 20 Minutes

By Robin from Washington, Iowa

Recipe: Chicken and Rice

This chicken is very tender and good. This is very simple to make, and it's one of my favorite comfort foods.

Ingredients:

  • 2 1/4 cups Minute Rice
  • 6 chicken breasts
  • 1/2 stick margarine, melted
  • 2 cans cream of mushroom or cream of chicken soup
  • 1 cup water

Directions:

Place rice in large greased casserole dish. Place 1 layer of chicken over rice. Mix margarine, soup and water; pour over chicken. Bake, covered, at 275 degrees F for 3 hours. Remove cover for the last 15 minutes or baking time to brown.

Servings: 6-8
Prep Time: 15-20 Minutes
Cooking Time: 3 Hours

By Robin from Washington, IA

Recipe: Chicken And Rice

One of my favorites!

Ingredients:

  • 3/4 - 1 cup raw rice
  • 1 can cream of chicken soup
  • 1/2 soup can of milk
  • 1 pkg. dry onion soup mix
  • 1 chicken, cut up

Directions:

Mix soup and milk together. Put rice in casserole dish, and pour soup mixture on top. Put chicken on next layer, and sprinkle onion soup on top. Cover with foil and bake for 2 hours at 350 degrees F.

Servings: 8
Prep Time: 10-15 Minutes
Cooking Time: 2 Hours

By Robin from Washington, IA

Recipe: Chicken With Rice

Ingredients

  • dry onion soup mix
  • 1 cup rice
  • 2 1/2-3 lb. chicken parts
  • 1 can cream of chicken or cream of mushroom soup
  • 1/2 can water
  • 1/2 can milk

Directions

Sprinkle dry soup on bottom of ungreased 9x13 ovenproof glass dish. Wash rice, and place in layer on top of dry soup. Place chicken parts on top of rice. Take a pitcher and mix soup, milk and water together and pour over chicken. Bake 2 hours, covered, in 325 degrees F oven. The last 1/2 hour, uncover to brown.

By Robin from Washington, IA

Recipe: Chicken Livers With Wild Rice

Ingredients

  • 1/4 cup butter
  • 1 lb. chicken livers
  • 2 bacon slices, diced
  • 2 Tbsp. chopped shallots or green onions
  • 1/2 cup celery, sliced
  • 1 1/2 cups cooked wild rice
  • 1 cup cooked brown rice
  • 1 tsp. salt
  • 1/2 tsp. dried rosemary leaves
  • 1/8 tsp. pepper
  • 1 can mushrooms
  • 3/4 cup chicken broth

Directions

In hot butter in large skillet, saute' chicken livers until tender, about 5 minutes. Remove from heat and set aside. Cook bacon for 5 minutes. Add shallots and celery and cook 5 minutes longer, stirring occasionally. Stir in rice, salt, rosemary and pepper. Drain mushrooms, reserving liquid. Add chicken broth to mushroom liquid to measure 1 cup. Add to rice mixture. Add mushrooms and chicken livers, mixing gently, but well. Simmer, covered, for 5 minutes.

By Robin from Washington, IA

Recipe: Chicken and Rice Skillet

Ingredients

  • 1 chicken breast, cut in small pieces
  • 1 can corn, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can Ro-tel tomatoes and chilies + water to make 3 cups
  • 1-1/2 cups rice

Directions

Saute chicken in oil in skillet until no longer pink, Remove and set aside. Saute rice in oil until golden brown. Add chicken, corn, beans and Ro-tel and water and bring to boil. Immediately cover with tight lid and turn to low. Simmer for 20 minutes and you're done. I like to add cheese and cut up avocados just before serving in warm tortillas.

Source: I jazzed up my Dad's Spanish rice recipe one night when I needed a quick, simple meal.

By Kerry from Poteet, TX

Recipe: Picante Chicken and Rice

Ingredients

  • 1 Tbsp. olive oil
  • 3/4 cup chopped onion
  • 2 garlic cloves, pressed
  • 1 can chicken broth
  • 1 cup mild picante sauce
  • 6 boneless, skinless chicken breast halves
  • salt and pepper
  • 1 cup long-grain white rice, uncooked
  • 1 medium tomato, chopped
  • 1/2 cup shredded Monterey Jack cheese

Directions

In large skillet, heat oil over medium high heat. Add onion and garlic; cook and stir until onion is tender. Add broth and picante sauce; bring to a boil. Meanwhile, season chicken with salt and pepper. Stir rice into skillet. Arrange chicken over rice. Cover tightly; reduce heat and simmer 20 minutes. Remove from heat; let stand, covered, 5 minutes or until liquid is absorbed and chicken is no longer pink in the center. Top with tomato and cheese before serving.

By Robin from Washington, IA

Recipe: Zesty Chicken And Rice Skillet

Ingredients

  • 1/2 cup Italian dressing, divided
  • 1 Tbsp. Grey Poupon dressing
  • 1 pound boneless chicken breasts, cut into chunks
  • 1 chicken bouillion cube, dissolved in 1-3/4 cups boiling water
  • 2 cups red pepper strips
  • 2 cups minute rice, uncooked

Directions

Mix 1/4 cup dressing and mustard in skillet, blend well. Add chicken, cook on medium heat 6 minutes or until cooked through. Stirring occasionally, stir in remaining dressing and peppers. Cover and simmer 2 minutes, add rice, cover simmer 5 minutes or until rice and peppers are tender. Remove from heat and let stand 5 minutes until liquid is absorbed.

By IMAQT1962 from ILLINOIS

Recipe: Creamy Chicken and Rice

Ingredients

  • 2 cans cream of chicken soup
  • 1 carton heavy cream
  • 1 cut-up fryer chicken
  • Cooked rice

Directions

Preheat over at 350 degrees F. Place chicken in a 9x13 inch pan. Mix together soup and cream. Pour over chicken. Bake chicken for 1 hour or until done. Serve over rice.

By threegetts from Albuquerque, NM

Recipe: One-Dish Chicken and Rice Bake

Ingredients

  • 1 can cream of mushroom soup
  • 1 cup water
  • 3/4 cup uncooked regular long-grain rice
  • 1/4 tsp. each paprika and pepper
  • 4 skinless, boneless chicken breast halves

Directions

Heat oven to 375 degrees F. In a 2 quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake for 45 minutes or until done. Serve.

By Robin from Washington, IA

Recipe: Skillet Chicken and Rice

Ingredients

  • 1 lb. chicken breast (in strips)
  • 1 Tbsp. oil
  • 1 cup water
  • 1 can mushrooms
  • 1 can cream of chicken soup
  • 1 1 /2 cups rice
  • 1/2 cup Cheddar (shredded)

Directions

Cook and stir chicken in hot oil until browned. Add water, mushrooms and soup; bring to a boil. Stir in rice; cover. Remove from heat. Stand 5 minutes. Fluff with fork. Sprinkle with cheese.

By Robin

Recipe: Easy Salsa Chicken & Rice

Ingredients:

  • Rice
  • Chicken breasts
  • Salsa

(yep, that's it)

Directions:

You can use either regular rice or instant rice. Cook the rice according to the package directions for how many servings you'll need. While the rice is cooking, brown chicken breasts in a little oil. I always like to add a little salsa too. When the rice is done, pour salsa in and stir to mix well. This is good when you have leftover salsa in the fridge. Half a large jar is enough for 4 servings-worth of rice (about 1 cup uncooked).

By Camilla

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Archives

Thrifty Fun has been around so long that many of our pages have been reset several times. Archives are older versions of the page and the feedback that was provided then.

Archive: Rice and Chicken

Ingredients

  • 1 cup rice (cooked)
  • 1 cup chopped celery
  • 3/4 cup chopped onion
  • 2 tsp. parsley
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 can cream of mushroom soup
  • 3/4 cup salad dressing or mayonnaise
  • 2 cups water
  • cut-up chicken (cooked and deboned)

Directions

Place rice in buttered casserole dish. Mix everything else, except chicken. Pour half of mixture over rice, then place a layer of chicken on top and cover with the rest of the mixture of soup and salad dressing. You may use chicken broth instead of water and recipe may be doubled.

Bake at 375 degrees F for approximately 35 minutes. Make sure that the dish is completely heated through.

By Robin from Washington, IA


RE: Rice and Chicken

This has been posted a time or two before by several readers. It is one of my favorite recipes though. (10/27/2006)

By imaqt1962

Archive: Chicken and Rice

Ingredients

  • 6 chicken pieces (legs and breasts), skinned
  • 2 tsp. vegetable oil
  • 4 cups water
  • 2 tomatoes, chopped
  • 1/2 cup green pepper, chopped
  • 1/4 cup red pepper, chopped
  • 1/4 cup celery, diced
  • 1 medium carrot, grated
  • 1/4 cup corn, frozen
  • 1/2 cup onion, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, chopped fine
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 cups rice
  • 1/2 cup frozen peas
  • 2 oz. Spanish olives
  • 1/4 cup raisins
Take the skin off chicken to lower saturated fat and calories.

Directions

In a large pot, brown chicken pieces in oil. Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done. Remove chicken from the pot and place in the refrigerator.

Add rice, peas, and olives to the pot. Cover pot and cook over low heat for about 20 minutes until rice is cooked. Add chicken and raisins and cook for another 8 minutes.

6 servings--Serving size: 1 cup rice and 1 piece chicken

Each serving provides:

Calories: 448
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 49 mg
Sodium: 352 mg
Calcium: 63 mg
Iron: 4 mg

National Heart, Lung, and Blood Institute

Archive: Chicken and Rice

Ingredients

  • 1 cup raw rice
  • 1 can. cream of chicken soup + 1 can water
  • 1 can cream of mushroom soup + 1 can water
  • 1 package Lipton onion soup
  • 1/4 stick butter
  • Soy sauce, according to your taste
  • 1 chicken, cut up
  • salt and pepper

Directions

Arrange cut up chicken in baking dish. Mix soup and rice and pour over chicken, add seasoning. Cover tightly and bake 2 1/2 hours at 325 degrees F.

By Robin from Washington, IA

Archive: Chicken and Rice

Ingredients

  • 3 cups dry Minute Rice
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 pkg. dry onion soup
  • 3/4 cup milk
  • 1 frying chicken, cut up in pieces
  • 4 oz. can mushrooms
  • 6 oz. water chestnuts

Directions

Grease 9x13 inch pan. Sprinkle rice on bottom. Heat soups with milk. Place chicken over rice. Sprinkle mushrooms and water chestnuts around chicken pieces. Pour soups over everything. Seal pan with foil. Bake at 325 degrees F for 2 hours and 15 minutes.

By Robin from Washington, IA

Archive: Chicken and Rice

Ingredients

  • 1 cup long grain rice
  • 1 fryer, cut up
  • 1 envelope dry onion soup mix
  • 4 cups boiling water
  • 2 tsp. chicken bouillon

Directions

Preheat oven to 375 degrees F. Sprinkle rice evenly in bottom of greased 12x16 inch baking dish; arrange chicken over rice. Sprinkle onion mix on top. Pour mixture of boiling water and bouillon over chicken and rice. Bake for 1 hour.

By Robin from Washington, IA

Archive: Chicken and Rice

Ingredients:

  • 1 chicken, cut in pieces
  • 1 envelope dry onion soup mix
  • 3/4 cup dry rice
  • 1 can cream of chicken soup
  • 4 oz. can mushrooms

Directions:

Sprinkle rice and onion soup on bottom of roaster. Cover with chicken pieces. Brown mushrooms, combine with chicken soup and 1 can of water. Pour over chicken, bake uncovered for 1 1/2 hours at 350 degrees F.

By Robin from Washington, IA