Chicken and Rice Dinner
My family lines up seconds of this hearty main dish from my mother-in-law, Mary Lou Baumert—a great cook! In this easy tasty recipe, the chicken bakes to a beautiful golden brown.—Denise Baumert, Dalhart, Texas
Ingredients
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 1/4 to 1/3 cup all-purpose flour
- 2 tablespoons canola oil
- 2-1/3 cups water
- 1-1/2 cups uncooked long grain rice
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- Minced fresh parsley
Reviews
Very tasty. I added some chopped celery and onion. I will make this again. Janet. VFE
This recipe reminds me of my Mom's. It's so comforting.
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My husband and I enjoyed this. I did salt and pepper the chicken pretty generously before browning, and mixed the rice and seasonings in the drippings (after pouring off some of the fat). This is old-fashioned comfort food.
My kids love this dish. It is so easy to put together. Just pop it in oven and dinner is ready soon.
Printed this recipe out. I like that it doesn't use canned soup!!!!
My six year old son had a friend over for supper when I made this last and they each had 4 pieces of chicken!! An instant family favorite. I look forward to adding wild rice next time.
This was perfect. I like that it doesn't use precooked ingredients or canned soup.
I make a similar casserole using cream of mushroom soup with about 1 1/2 cups of milk, no water. I also add uncooked broccoli and top with breadcrumbs. It serves as a good hearty meal and everyone loves it.
I also add a cream of soup to this recipe, but use cream of celery. I also add dry onion soup mix to add some more flavor. But don't use salt then!