Recipe: Rice and Chicken
Archived on 09/15/2009
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
Feedback:
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
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Recipe: Chicken and Rice
Archived on 09/15/2009
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
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Recipe: Chicken and Rice
Archived on 09/15/2009
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
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Recipe: Chicken and Rice
Archived on 09/15/2009
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
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Recipe: Chicken and Rice
Archived on 09/15/2009
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
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