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Chicken Rice Dinner Recipe

Chicken Rice Dinner Recipe photo by Taste of Home

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Everyone enjoys the country-style combination of chicken, rice and mushrooms. Using chicken bouillon adds to this dish's wonderful flavor.—Judith Anglen, Riverton, Wyoming

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Chicken Rice Dinner Recipe

Prep: 20 min. Bake: 1 hour

Yield: 5 Servings

20 60 80

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
10 bone-in chicken thighs (about 3-3/4 pounds)
3 tablespoons canola oil
1 cup uncooked long grain rice
1/4 cup chopped onion
2 garlic cloves, minced
1 can (4 ounces) mushroom stems and pieces, undrained
2 teaspoons chicken bouillon granules
2 cups boiling water
Minced fresh parsley, optional

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet over medium heat, brown chicken in oil.
Place rice in an ungreased 13-in. x 9-in. baking dish. Sprinkle with onion and garlic; top with mushrooms. Dissolve bouillon in boiling water; pour over all. Place chicken on top.
Cover and bake at 350° for 1 hour or until a thermometer reads 180° and rice is tender. Sprinkle with parsley if desired. Yield: 5 servings.

Originally published as Chicken Rice Dinner in Taste of Home June/July 1994, p19

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts

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Reviews for Chicken Rice Dinner

Chicken Rice Dinner

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Reviewed on Apr. 08, 2013 by Regina31

I didn't have mushrooms, so I replaced with a roasted red pepper chopped and like another reviewer I added frozen peas. This is a keeper!

Reviewed on Mar. 19, 2013 by heathbar1984

This is a yummy twist on traditional chicken and rice

Reviewed on Feb. 10, 2013 by Grizly

Very good, topped it off with cheese instead of parsley. Quick, easy, and inexpensive. Love it!

Reviewed on Feb. 03, 2013 by addbaskets

We love this dish! It's quick,simple and easy to make. Great family meal, have taken also taken it dinner get togethers and everyone loved it.! Thanks for keeping this one on the TOH site!

Reviewed on Jul. 20, 2012 by cmdumee

Great basic chicken and rice recipe. Now if I can just figure out how to convert it for my slow cooker...;-)

Reviewed on Apr. 09, 2011 by HeatherD35

Tasty and easy. I used fresh mushrooms instead of canned and chicken broth instead of bouillon. I added diced carrots, celery, frozen peas, and thyme to make it a complete meal. Served a tossed salad on the side. Yum!

Reviewed on Nov. 28, 2010 by mstanfordrn

THIS RECIPE WAS QUICK, EASY, LITTLE CLEAN UP AND MOST OF ALL, DELICIOUS. I PLAN TO MAKE IT AGAIN AND AGAIN.

Reviewed on Nov. 19, 2010 by erinb77

My picky toddler LOVED this! He couldn't get enough of it :)! SO GOOD! I will be making this again (A LOT)!

Reviewed on Oct. 21, 2010 by marciedarciestuff

Oh and I used boneless skinless chicken breast instead.

Reviewed on Oct. 21, 2010 by marciedarciestuff

No complaints. It was great and I will make it again.

Reviewed on Oct. 10, 2010 by clbrownstetter

This recipe was fantastic! I will definitely make this recipe again and again.

Reviewed on Jun. 10, 2010 by gunntdel

i changed a little bit put brests and legs added 1 large can chicken broth instead of water and boullion i also added peas for complete meal it was very easy and very good i am sure i will be making it many times sue

Reviewed on Jan. 31, 2010 by redplover

I found this to be a nice busy weekend meal. The rice had an almost risotto like texture- nice and creamy and I added a cup of frozen peas to make it a one pot meal. My family enjoyed it and said to keep this one.

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