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This is one of my husband's favorite dishes—it's hearty, filling and tastes fantastic. The chicken bakes to a beautiful golden brown. —Megan Taylor
Nutritional Facts 1 serving (1 each) equals 335 calories, 8 g fat (2 g saturated fat), 47 mg cholesterol, 452 mg sodium, 43 g carbohydrate, 1 g fiber, 20 g protein.
Originally published as Chicken and Rice Dinner in Test Kitchen Favorites 2004 , p146
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Reviewed on Oct. 29, 2011 by vewebber58
This recipe was in an old TOH compilation of recipes, but it used a cut up chicken instead of b/s breasts in the original recipe. I prefer using bone-in chicken pieces - I take off the skin and all the fat I can - and I add a can of mushroom soup and either chopped fresh onion, a couple tablespoons of onion soup mix, or about a tablespoon or so of dried onion flakes. I also find that I need to bake it longer - maybe as much as 30 minutes more - or there is some slightly raw rice in it. You can add one half extra cup of either milk or water, too. It is a rather bland dish, but it has a comforting appeal and isn't too much work to put together. Sometimes comfort and ease of preparation is what I'm looking for! It makes lots, too, and is filling.
Reviewed on Aug. 10, 2011 by KatrinaCapella
This is a favorite of my husbands. He cannot stand real spicy food, and when he is having a bad time with his tummy, this meal makes him smile.
Reviewed on Jun. 20, 2011 by Paula K.
Very bland....I made for Father's Day dinner and the only 2 who liked it were the ones that had special diets...no seasonings to speak of, no pizzazz
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