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Mandarin Chicken

Prompted by a visit from my husband's orange-loving grandmother (she spends winters in Florida), I planned an orangy dinner. Even the main dish fit the theme, with mandarin oranges and orange juice in this savory chicken and rice bake. —Susan West North Grafton, Massachusetts
  • Total Time
    Prep: 5 min. Bake: 45 min.
  • Makes
    4 servings


  • 1-1/2 cups uncooked long grain rice
  • 4 boneless skinless chicken breast halves (1 pound)
  • 1/2 cup sliced fresh mushrooms
  • 2 cups orange juice
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1 can (15 ounces) mandarin oranges, drained
  • Paprika and minced fresh parsley, optional


  • Spread rice in a greased shallow 3-qt. baking dish. Top with chicken and mushrooms. Pour orange juice and broth over all. Sprinkle with salt and pepper.
  • Cover and bake at 350° for 45-50 minutes or until chicken juices run clear and rice is tender. Garnish with oranges, paprika and parsley if desired.
Nutrition Facts
1 each: 519 calories, 4g fat (1g saturated fat), 65mg cholesterol, 734mg sodium, 86g carbohydrate (0 sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 starch, 3 lean meat, 1-1/2 fruit.

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Average Rating:
  • bakesalittle
    Dec 30, 2017

    I rate this 5 stars for ease in making and clean-up. I used only 4 chicken legs since dark meat is what my family prefers. A corning ware dish was perfect to bake it in and serve it. It did take much longer to bake- an hour longer than the stated time. I plan to make this again using chicken breasts as in the recipe.

  • katlaydee3
    Aug 23, 2010

    Excellent chicken. I eliminated the mushrooms, and also found that the cooking time was closer to 60 minutes. Very moist and tasty.

  • ghogan
    Mar 11, 2009

    No comment left

  • 7Trees
    Jul 2, 2007

    No comment left