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Chicken and Rice Dinner

14 reviews
Total Time
Prep: 15 min. Bake: 50 min.

By Taste Of Home Editorial Team

Recipe by Denise Baumert, Dalhart, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2023

The chicken in this recipe bakes up to a beautiful golden brown while the moist rice is packed with flavor. The taste is simply unbeatable! —Denise Baumert, Dalhart, Texas

Test Kitchen Approved

Chicken and Rice Dinner

14 reviews
Prep Time 15 min
Cook Time 50 min
Yield 6 servings

Ingredients

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

Directions

  1. Preheat oven to 350°. Place flour in a shallow bowl. Dredge chicken in flour. Dip chicken in flour to coat all sides, shaking off excess. In a large skillet, heat oil over medium heat; brown chicken in batches.
  2. In a large bowl, combine water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken.
  3. Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.

Nutrition Facts

5 ounces cooked chicken with 3/4 cup rice: 604 calories, 26g fat (6g saturated fat), 125mg cholesterol, 519mg sodium, 45g carbohydrate (2g sugars, 1g fiber), 44g protein.

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