Chicken and Rice Dinner Recipe

Nutrition Facts

  • One serving:
  • 3 ounces cooked chicken without skin with 3/4 cup rice mixture
  • Calories:
  • 541
  • Fat:
  • 23 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 108 mg
  • Sodium:
  • 504 mg
  • Carbohydrate:
  • 43 g
  • Fiber:
  • 1 g
  • Protein:
  • 38 g


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Chicken and Rice Dinner

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My family lines up seconds of this hearty main dish from my mother-in-law, Mary Lou Baumert—a great cook! In this easy tasty recipe, the chicken bakes to a beautiful golden brown. —Denise Baumert Jameson, Maryland

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 55 min.

Ingredients:

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1/4 to 1/3 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2-1/3 cups water
  • 1-1/2 cups uncooked long grain rice
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • Chopped fresh parsley

Directions:

Dredge chicken pieces in flour. In a large skillet, brown chicken on all sides in oil over medium heat.
    In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.
    Cover lightly with foil and bake at 350° for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving. Yield: 6 servings.


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