Southern Chicken and Rice

3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 366.1
  • Total Fat: 13.7 g
  • Cholesterol: 71.8 mg
  • Sodium: 4,640.7 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 22.2 g

View full nutritional breakdown of Southern Chicken and Rice calories by ingredient


An easy and delicious way to prepare chicken An easy and delicious way to prepare chicken
Number of Servings: 4


    A great dish for helping a cold or upset tummy.

    I use a standard 8 piece pack of chicken thighs with skin on. Use one of the soup cans to measure the rice and milk.

    You can substitute chicken breasts plus fat free soup and milk for an even lower fat recipe.

    If you don't like the peppers they can be omitted. I like them because they add a little extra taste to the dish.

    While cooking, put the chicken in skin side up then cover for the first 30 minutes with foil, then remove the foil for the last 30 minutes. This will give the skin a nice brown crunch.

    2 pounds chicken thighs
    2 cans cream of chicken soup
    2 jars of mushrooms, drained
    2 soup cans of long grain rice
    1/4 cup fire roasted bell pepper, red, chopped
    2 soup cans of 2% milk
    2 tablespoons salt, divided
    1 teaspoon black pepper

    A 9x13 nonstick baking pan works best for this recipe.


Mix rice, seasonings, peppers,soup, milk and mushrooms in a 9x13 baking dish. Place salted chicken pieces skin side up on top. Bake covered the first 30 minutes then uncover for the remaining time.

Number of Servings: 4

Recipe submitted by SparkPeople user ROSEYPEACH.

Member Ratings For This Recipe

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    This recipe looks very high in sodium, maybe using reduced-sodium soups and fresh mushrooms will reduce the sodium content a bit. But it does look yummy and I will definately give it a try. - 8/31/07