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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
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    6 servings


  • 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


  • Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat.
  • In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken.
  • Cover and bake at 350° for 55 minutes or until chicken juices run clear. Garnish with parsley.
Nutrition Facts
4-1/2 ounce-weight: 541 calories, 23g fat (6g saturated fat), 108mg cholesterol, 504mg sodium, 43g carbohydrate (2g sugars, 1g fiber), 38g protein.

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  • dublinlab
    Mar 7, 2020

    Very tasty. I added some chopped celery and onion. I will make this again. Janet. VFE

  • 2124arizona
    Jun 24, 2017

    This recipe reminds me of my Mom's. It's so comforting.

  • e
    Jun 5, 2017

    No comment left

  • lisa53202
    Sep 25, 2013

    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.

  • obxgoer
    Aug 23, 2011

    My kids love this dish. It is so easy to put together. Just pop it in oven and dinner is ready soon.

  • dnaleri
    Dec 24, 2009

    Printed this recipe out. I like that it doesn't use canned soup!!!!

  • Lyndsayjoy
    Nov 2, 2009

    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.

  • Elleellee
    Oct 8, 2009

    This was perfect. I like that it doesn't use precooked ingredients or canned soup.

  • JUNIE32
    Sep 25, 2009

    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.

  • bcapmoritz
    Sep 24, 2009

    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!