One Dish Chicken and Rice Bake Recipe

After reading reviews, I decided to use 1 c. chicken broth instead of water. I upped the rice to 1 c. instead of 3/4 c. and for more flavor, I added about 1 Tbs. of Worchester sauce to broth and rice mixture. Also, I mixed together a Tbs. each of paprika, garlic salt, and season salt and sprinkled over the chicken legs. The dish was full of flavor. My husband loved it! So, that means I'll be making this again, and soon.

I spiced up chicken thighs the way I like them and then quick pan seared them. I sautéed a couple of chopped celery sticks, a medium onion and a large shallot in the same pan until tender. I deglazed with about a half cup of white wine and then added another half cup of bone broth. I stirred that all into the rice/mushroom soup mixture. It was very good, but a lot more work and mess. I just had the stuff on hand and was in the mood to cook. If I was not in the mood to cook, I probably would add Lipton soup to the recipe and leave as is. I used a full cup of rice. I cooked @ 350 for 45 min, but my oven is a bit hot. The chicken temp came out perfect. It is a good recipe because you can easily make it your own if you like, or just enjoy it as is.

I made this for the first time today and I read a few reviews on the recipe before making it and so I did make a few changes and it turned out very, very tasty. I used 1 1/2 cups of chicken broth (I use Knorr's little tub dissolved in boiling water which has a really nice flavor) with 1 full cup of rinsed, long grain white and arborio rice, mixed. When the chicken bouillon was dissolved , I moved 1 1/2 cups of the broth into a 4 cup measuring cup and put the rinsed rise into the hot water and bouillon to start it cooking while I prepared the chicken. Some said that they found this recipe bland so, to the rinsed and dried chicken breasts (medium sized), I used the following spices: a sprinkling of sea salt and black pepper, garlic powder, onion powder on both sides and celery seed just on one side. I did not use paprika as I find it over-powers the other flavors. To the top side of the chicken breasts, I added just a light smear of unsalted butter. I then added the can of mushroom soup to the broth/rice mixture and stirred it well until it was all smoothly mixed and then added about two cups of frozen broccoli florets and mixed them in. I was making this just for the two of us so I used two chicken breasts and the two cups of broccoli florets. The rest of the recipe measurements works for four chicken breasts and servings as well. I poured the rice mixture into the bottom of a lightly buttered two quart casserole dish and placed the seasoned chicken breasts on top w

This was very good, but after reading reviews, I altered it a bit. Mixed together 1 cup of white rice, can of cream of mushroom soup, can of mushrooms, 1 cup of chicken stock, 1 tablespoon of Worcestershire sauce, ½ teas of poultry seasoning, ½ teas of Lawrys salt, ½ teas of Mural of Flavor, pepper. Put in buttered pan, put chicken breasts on top, seasoned with garlic powder and pepper. Next time add another ½ cup of chicken stock. Check the chicken after 35 minutes.

I doubled the ingredients for this recipe! I made it with more chicken breasts (8), so I doubled the named ingredients listed. I also seasoned my rice mixture and used chicken broth instead of water.. I also used two 1 cups rice instead of 3/4 as listed. I seasoned my chicken breasts very well and let sit for 10 minutes giving the seasonings time to marinate. I partially steamed mixed veggies and added to the mixture as well and cooked mine on 385 for 1 hr 15 minutes. Some of the rice was undercooked so next time I will adjust cooking time. Other than that, this meal was a family hit with my adjustments!

I made this recipe three times. The first time I made it exactly as the recipe asked of me, and it was pretty good bu t the creaminess of the mushroom soup mix made it too creamy and wet and just spongy where the rice was concerned. The second time I made it with a package of onion soup mix, and it was too salty and too much onion flavor. I couldn't find the chicken in the flavor. The third time, today, it came out GREAT! I used a 16 ounce can of chicken soup broth, upped the rice to 1 cup and 5 chicken thighs, bone in, in an 8x8x2 (brownie) glass dish at 375 *F for 1 hour. I added also diced green california (ortega) chiles; 2 T juice and 2 T diced chiles strewn on top of the chicken rice mixture and baked it from there. It is gorgeous, not salty, rice light and fluffy and the all around flavor of the rice is beautiful.

Definitely good, but changed a lot of things based off of other reviews and personal preference. Used 1 c. of rice, and just over a cup of chicken broth instead of water. Also added 1 Tbs. of Worcester sauce as recommended by Monica in the comments, and it was a nice touch. Sprinkled extra spices on top of the chicken breasts once they were in the dish (seasoning salt, garlic powder, chili powder, paprika, and pepper) and covered/baked for over an hour at 375. (Took it out at 45 min and the chicken was still raw. stirred rice around a little under the chicken and bake about 10 min uncovered, then stirred the rice around a bit more, covered, and baked an additional 10ish minutes! Come out a bit mushy, but the chicken was delicious, and the rice texture was fine when combined with bites of chicken.

I like the one-dish idea, but it's a little bland. Here's how to make it more flavorful: up it to 1-1/3 cup of rice, eliminate the water and add 1/3 cup of wine, and either 2 cans of cream of mushroom soup, or 1 can cream of mushroom soup and 1 can of cream of celery soup. Mix the soups and wine and pour half the mixture on top of the rice (really soak the rice so it cooks well), place the chicken in the dish, pour the other half of the soup/wine mixture on top of the chicken, then top it off with a package of dry Lipton's onion soup. Bake one hour, and delish!

I made this with the following modifications... used cream of mushroom and roasted garlic soup by Campbell's •used a rice blend consisting of wild, red, brown, and white rice • used 1.25 cups chicken stock instead of water • chopped up 1/2 small onions, 1/2 orange bell peppers, and garlic 3 cloves (we like garlic)• added vegetables to soup, stock, and rice mixture • also chopped up about a 4" cube of velveeta cheese and mixed into rice mixture • put a bag of frozen broccoli florets on top of rice mixture • put defrosted chicken breast on top and seasoned chicken as normal - (pepper, garlic powder, smoked paprika, herbed Mrs. Dash)

As a follower not a leader I spiffed up this dish as did others. Chicken stock, paprika, garlic salt, onion flakes, pepper, salt, fresh broccoli, with the mushroom soup and a sprinkle of parsley on the chicken. One hour, covered with foil at 375, then cover off for five minutes......outstanding, with a nice Cabernet!!

I went heavy on everything! 1 cup of stock, 1 cup of jasmine rice (it's what I had), 1/2 tsp of paprika & ground pepper, 1/8 tsp of garlic salt. I seared the chicken breasts in grape seed oil after seasoning with season salt and black pepper. Added coarsely chopped carrots, celery, & a medium yellow onion. Baked at 350 for 40 minutes and pulled the chicken then another 8-10 minutes for rice/veggies to soften a little more. Easy recipe to experiment and I felt like the muppet's Swedish chef making a big 'ol mess!

Excellent! There was only one thing that I did differently. After cooking for 40 min. I shut off the oven and left it in and kept it covered for an hour. Rice was cooked nicely and chicken tender.

This was a hit. My guests could not believe I had never made it before. I made a few changes to the original recipe. I doubled up on everything . Feeding 6 adults. I substituted chicken broth for water. And added a can of French onion soup. This was an amazing dish. The sauce that was used for pouring over the rice and chicken. Definitely adding this to the arsenal.

This is so easy to make and everybody loves it it's usually one of the first things to go on family get togethers that's why I bring two now

This used to be my favorite recipe and I bored it! I had to have done something wrong because after 45 minutes it was a runny mess and the chicken was not cooked. I added mushrooms and used a bigger chicken breast so that might be part of the problem. It was also blander than I remember it as a child. Next time, I'll butterfly the chicken and add a little more rice. Maybe skip the mushrooms too, though they would have been yummy had it turned out.

I thought it was the greatest thing since sliced bread! As my grandmother would say. Was quite tasty and we all loved it. Will cook again!

Even my picky brother asked for seconds.

I haven't actually made this yet, although it sounds good, because it does seem to be missing something, namely the greens. The picture shows what looks like broccoli but a reviewer mentions green beans. Help??

I'm eating alone tonight,so I made this dish....it was really flavoursome....I made some extra for the freezer....I like to try different recipes and add my own little touches.....I also made a similar dish to this one using pork steaks instead of chicken and it smells and tastes absolutely delicious...I used peas instead of green beans because my husband dislikes green beans...extra mushroom and sliced courgettes go nice with it too..,

I used Chicken with Herbs instead of cream of mushroom, the flavor of the rice and chicken were amazing. I did used chicken broth instead of water. Chicken was tender and rice had a wonderful taste.