Chicken and Yellow Rice
Teresa Ambra
Chicken and Yellow Rice is a delightful one dish meal. This chicken entree is so succulent and amazing. The 4-ingredient recipe is quick, easy, economical and perfect for company dinners. Kid-friendly, too.
Prep Time 5 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Chicken Main Dish
Cuisine American
Servings 6
Calories 176 kcal
15 oz. pkg. Mahatma yellow rice with seasonings (three 5-ounce packages) 6 chicken breasts skinless, boneless, or 1 whole chicken, cut up 1 can cream of chicken soup 3-4 cups hot water with either 3 bouillon cubes or 3 tsp. instant chicken bouillon or substitute chicken broth
Place yellow rice in a mixing bowl.
Add soup and 2 cups chicken broth.
Stir to combine.
Lay rice mixture in bottom of a 10x15” greased casserole dish.
Lay chicken pieces on top.
Bake at 350° for about 30 minutes.
Fluff rice and turn chicken over.
Add another cup of chicken broth.
Using a fork, remove any rice or seasoning that has adhered to the back of the chicken pieces.
Bake another 30 minutes and fluff again.
Add an additional cup of chicken broth or water.
Bake 30 more minutes and fluff about every 10-15 minutes to get liquid to absorb into rice.
NOTE: This recipe cooks a lot faster if you don't cover the casserole with foil during baking. It also browns the chicken to a nice golden glow.
© Can’t Stay Out of the Kitchen
Calories: 176 kcal Carbohydrates: 4 g Protein: 25 g Fat: 6 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 0.01 g Cholesterol: 76 mg Sodium: 494 mg Potassium: 444 mg Fiber: 0.02 g Sugar: 0.3 g Vitamin A: 126 IU Vitamin C: 1 mg Calcium: 16 mg Iron: 1 mg
Keyword casserole, chicken, rice