Baked Chicken and Rice
Posted: Tue Jul 10, 2007 9:07 amHere's one that went over pretty well at the 4th of July Teardrop Fun at Carnation, WA:
To a Dutch oven (at least 12″), add rice, soups, sour cream, onion, celery, garlic, Worchestershire sauce and water. Stir to mix. Season the chicken with poultry seasoning and salt and pepper, then place the chicken on top of the rice mixture.
Cover the Dutch oven and bake at 350° for 90 minutes.
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I used Basmati rice. I did the dish in a 14" DO with 18 chicken thighs, and it ended up being full when the dish was finished.
Mike
Hayden Lake, ID
- 2 cups long grain rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 small onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 Tbsp Worchestershire sauce
2 cans water
10-12 pieces of chicken
Poultry seasoning
Salt
Pepper
To a Dutch oven (at least 12″), add rice, soups, sour cream, onion, celery, garlic, Worchestershire sauce and water. Stir to mix. Season the chicken with poultry seasoning and salt and pepper, then place the chicken on top of the rice mixture.
Cover the Dutch oven and bake at 350° for 90 minutes.
===========================================
I used Basmati rice. I did the dish in a 14" DO with 18 chicken thighs, and it ended up being full when the dish was finished.
Mike
Hayden Lake, ID
