Tips
This is a very consistent recipe to bake. Unless you put in too much pepper or you don’t dice the onion small enough, the taste and appearance of this recipe will almost always be the same … which is excellent. I’ve always particularly liked the flavor and consistency of the rice. With the baked in chicken drippings, the rice comes out tasting great. If you have more than 5 people, just make an additional 1/2 or full recipe. This also is excellent warmed up in the microwave as leftovers.
By the way, this is a recipe that I found many years ago and I swear, it was named Chicken Rice Roger. I did not give it that name!
Ingredients (for 1, 9×13 pans) – Serves 4-5
- 2 & 1/4 cups long grain, white rice
- 4 & 1/2 cups water (2/1 ratio of water/rice)
- 1 tablespoon (2 cubes / 2 heaping tsp) of chicken bouillon
- 6-8 pieces of chicken
- 2 cans of mushroom pieces and stems or 5-6 fresh mushrooms sliced small
- 1 medium onion (diced in large pieces)
- 1T Salt and 1t pepper
- Milk
- 1-2 eggs
- Butter
Directions
- Brown chicken in pan on stove, medium high heat
- Cover bottom of fry pan with olive oil and turn on heat
- Mix flour and seasonings in a bowl
- Lowry Seasoned salt, chicken or Italian seasonings, bread crumbs
- Mix milk and eggs together in a bowl
- Dip chicken pieces in milk/egg mixture and then dip in the flour mixture to coat the chicken
- Carefully place chicken pieces in the fry pan
- Brown chicken thoroughly on both sides
- Set chicken drippings aside to pour on rice
- Prepare baking dish
- Spray pan thoroughly, including sides, with no-stick cooking spray
- Pour rice evenly into baking dish
- Add salt and pepper
- Pour in mushrooms, including the water or sprinkle mushroom pieces
- Sprinkle diced onion
- Place browned chicken over rice mixture
- Pre-heat oven to 350o
- Add chicken bouillon to water and bring to boil
- Pour water/bouillon mix over chicken and rice
- Pour chicken drippings over chicken and rice
- Place a pat of butter on each piece of chicken or use spray butter
- Bake at 350o, covered for 35 min, uncovered for 17 min
- Let stand for 5 minutes and … enjoy
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Soiunds like a very tasty dish but looks like a lot of preparation. Can it be prepared with fewer steps?
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Just getting back to replying to some comments I’ve been getting.
Probably the most time consuming thing about this recipe is the browning of the chicken pieces. Other than that, it is pretty simple – just preparing the pan to put in the oven. To shorten that, you could try getting some of the precooked chicken that you can get in a store. You would not want to put the chicken on top of the pan for the first 30 minutes however. The chicken would likely get too overdone. You could put it on when you take the cover off for the last 15-17 minutes. If you do that, you won’t get all the benefit of the chicken flavor sinking into the rice. To help that, I would boil chicken broth, instead of just water, and pour that over the rice before baking.
That might work. I, for one, don’t mind the browning of the chicken. Deborah would never do it because she thinks it is too much work and cleanup. But the chicken, and baking it in with the rice mixture, is what makes this recipe so fantastic.
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What a coincidence, I’m in NM as well and am so glad I found this recipe. My mom used to make this when I was a kid only her version had peas.
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