Baked Chicken with Rice

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 240.4
  • Total Fat: 14.8 g
  • Cholesterol: 48.8 mg
  • Sodium: 853.9 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 10.5 g

View full nutritional breakdown of Baked Chicken with Rice calories by ingredient



Number of Servings: 8

Ingredients

    Chicken Breast, with skin, 1 unit (yield from 1 lb ready-to-cook (remove)
    Chicken Thigh, 1 unit (yield from 1 lb ready-to-cook (remove)
    Chicken Drumstick, 1 unit (yield from 1 lb ready-to-cook (remove)
    Chicken Thigh, 1 unit (yield from 1 lb ready-to-cook (remove)
    Chicken Breast, with skin, 1 unit (yield from 1 lb ready-to-cook (remove)
    Butter, salted, 4 tbsp (remove)
    *Brown Rice, long grain, 1.5 cup (remove)
    Cream of Mushroom Soup, 1 can (10.75 oz) (remove)
    Cream of Chicken Soup, 1 can (10.75 oz) (remove)
    Cream of Celery Soup, 1 can (10.75 oz), prepared (remove)
    Water, bottled, 2 serving (remove)

Tips

If using white rice, you only need 1 1/2 cans of water. Original recipe calls for 1 stick of butter but 4 T. works as well, less calories. More chicken can be added if needed.


Directions

Mix melted butter and all soups plus 2 soup cans of water. Spread rice in bottom if glass casserole 13 X 9. Pour a little more than 1/2 of soup mixture over rice, mix; layer chicken in top of rice; dribble remaining soup mixture over chicken; bake uncovered in 275 degree oven for about 3 hours.

Serving Size: serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user CAROLYNPEARL.