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.

4.56 from 9 votes

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Prep Time 5

Cook Time 1 15

Total Time 1 20

Course Chicken Main Dish

Cuisine American

Servings

Calories 176 kcal

Equipment

1 10x15" glass baking dish
1 mixing bowl
1 wooden spoon
measuring cups

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

Calories: 176kcalCarbohydrates: 4gProtein: 25gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 76mgSodium: 494mgPotassium: 444mgFiber: 0.02gSugar: 0.3gVitamin A: 126IUVitamin C: 1mgCalcium: 16mgIron: 1mg

Keyword casserole, chicken, rice

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