Wednesday, November 9, 2011

Baked Chicken and Rice

Oh man, talk about good comfort food for a cold night! This recipe is reasonably healthy and so so flavorful. We loved it. I'm so glad we have leftovers for lunch tomorrow. This is definitely a new family favorite of ours. I found this idea at Cooking with K.

1 1/2 cups long grain rice
6 boneless chicken thighs or 4 boneless skinless breasts, rinsed and pat dry (I used the chicken breasts)
1/2-1 tsp. salt
1/2 tsp. cajun seasoning (optional)
1 15 oz. can chicken broth (I always use fat-free, low sodium broth)
1 15 oz. can vegetable broth
1 pkg. Knorr classic vegetable soup mix

Preheat oven to 350 degrees F. Spread rice in the bottom of 9 x 13 baking dish that has been lightly greased. Arrange chicken evenly only top of the rice; sprinkle with salt and cajun seasoning. Pour chicken broth over each piece of chicken. Sprinkle vegetable soup mix evenly over the the chicken. Pour chicken broth over each piece of chicken. Using and fork, separate the chicken to let the broths run evenly around the chicken. Cover and seal tightly with foil and bake for 1 1/2 hours. Once finished, let it stand for a few minutes before serving. Enjoy hot!


  1. HellO!

    Thanks for sharing such a great recipe. Quick question, do you suggest cooking the rice in the oven with the chicken on by itself before baking it?

    1. Yep, the rice cooks in the oven with the chicken. The broth acts as the cooking liquid and helps give the rice flavor too. Enjoy!