|Bone-in, skin-on, chicken thighs and legs, or a whole chicken, cut up, seasoned and baked with cream soup and rice for a flavorful, tender baked chicken.|
Old School Baked Chicken and RiceHey y'all! Where ya been? Oh, me? Yeah, I guess I'm the one who has been missing, not you. Well... I've been busy, busy, busy... with everything but publishing on the blog.
On top of all the usual stuff, it's spring, and in the south, what that means, of course, is that summer is about two seconds away. It's the time to get things done outdoors before the heat and humidity settles in, and trust me when I say, it sure doesn't get any easier the older I get. Takes me three times as long to do things anymore, I've still got things to do and it's not without some hurtin' either, hello Advil!
I do have to say that I'm loving life right now though, and since this year I'm rounding into my 60s, I also realize that I have been around longer than I will be around. Birthdays can be a stark reminder of that once you float on over to the other side of 50 y'all.
I've decided that I'm gonna spend the 60th year of my life celebrating! Watch out son... I just may be spending your inheritance this year. :::wink::: Although I was delayed a bit, I started off my celebration by giving my Mustang a face-lift, with a fresh paint job.
She's a 35th anniversary edition that I bought brand new back then, and while many of you are driving around in brand new cars, and have likely even been through a few in that same time period, she's still my main girl! Thanks to my retirement by Hurricane Katrina, she actually has under 100,000 miles on her, so she's still running pretty good too. Heck, she's just a few years short of being a "classic" now!
Anyway, I've promised her to my son at some point, so I'm trying to keep her in good shape, but thanks to sun damage, fading and pitting over the years, she really needed prep and a new coat of paint. Collision Depot over in Gautier did the work and they did an awesome job. You can tell that they put a lot of pride into their work. Wow, she sure looks good! If you're local and in needed of body work, towing or a rental, give Bryan a call.
Well, despite my forced Katrina "retirement," many of you know that I started blogging after that, but what you may not know, is that it actually began about 10 years ago - first starting with a private "diet" blog, believe it or not - to lose some of my Katrina stress weight in preparation for a trip to Disney! Later, that became a public, general interest blog, where I shared my gardening adventures, chatted about my pets, daily life and what I was making for dinner. The Deep South Dish blog grew from that, in year 2009, when I gave my recipes an exclusive home. It's still hard to believe that's been 8 years ago, and while blogging about food is fun, it is also work, and believe me, it's a lot more work than you might realize.
When I started, there were very few food bloggers. Today, there are many, many more, and many of them are 30-something gals and guys who are far more ambitious and talented than this older blogger who does not follow the latest food blog trends. The competition for your attention as consumers of our content has become as fierce and competitive as the corporate world I left. And yes, there are those same "office politics," haters, and difficult people. If you've ever worked in the corporate world, you know exactly what I mean!
But, the positives of blogging as a part time job (and if a blogger carries advertising, I assure you it's a job) are that I don't have to be part of that competition. I get to work at my own pace, I get to participate in the things that I want to do, share books and products that I actually use, benefit from and love, and I don't have to do anything I don't want to do.
The biggest bonus is having a flexible schedule that allows The Cajun and me to spend much more time with the grandkids, hanging out with them after school, attending their events, toting them here and there, for this and that, and helping mom and dad (my son) out. The boys are involved in sports - baseball right now - and our granddaughter has become quite the gymnast and dancer, from tumbling to cheer to ballet and even hip hop, and Paw Paw is often the transport for those activities. It takes a village!
That, together with the usual errands and chores of life can sure make for busy days and I'm happy to turn to the old school dishes like this chicken and rice when days are super active. It's simple - throw it all together and throw it in the oven. This truly is old school y'all, as it's been around as long as I have, but it's delicious too!
Sometimes called "no-peek" chicken, I like to uncover it toward the end of cooking to brown the top of the otherwise pale chicken. Here's how to make it. As always, the full text of the recipe, including ingredients, quantities, full instructions, notes and a printable are further down the page.
Preheat oven to 350 degrees F. Combine seasonings and set aside.
Whisk together the cream soups and water or broth with 1/2 teaspoon of the seasoning blend. Remove 1 cup and set aside. I prefer to use the original "Great for Cooking" version of the cream soups as the lighter versions tend to be more watery. Here I'm using cream of chicken.
Add remaining soup blend to rice, mix and place into greased 9 x 13 (4 quart) casserole dish. Top with chicken pieces.
Evenly distribute the salt and remaining seasoning blend on top of chicken. Dollop reserved cup of soup blend over and around chicken and carefully spread. Cover casserole tightly with two layers of aluminum foil and bake at 350 degrees F for 1 hour 15 minutes. Uncover and bake an additional 20 to 30 minutes, or until browned on top, juices run clear and internal temperature in the thickest part of the thigh reads 170 degrees F on an instant read thermometer.
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Recipe: Old School Baked Chicken and Rice©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 45 min | Yield: About 4 to 6 servings
- 3 pounds whole, cut up chicken or bone-in, skin-on chicken thighs and legs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama)
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 2 (10-1/2 ounce) cans condensed original "Great for Cooking" cream soup (see note)
- 1 cup water or chicken broth
- 1 cup uncooked long grain rice
- 1/2 teaspoon kosher salt, or to taste
Preheat oven to 350 degrees F. Combine seasonings and set aside. Whisk together the cream soups and water or broth with 1/2 teaspoon of the seasoning blend. Remove 1 cup and set aside.
Add remaining soup blend to rice, mix and place into greased 9 x 13 (4 quart) casserole dish. Top with chicken pieces. Evenly distribute the salt and remaining seasoning blend on top of chicken.
Dollop reserved cup of soup blend over and around chicken and carefully spread. Cover casserole tightly with two layers of aluminum foil and bake at 350 degrees F for 1 hour 15 minutes. Uncover and bake an additional 20 to 30 minutes, or until browned on top, juices run clear and internal temperature in the thickest part of the thigh reads 170 degrees F on an instant read thermometer.
Cook's Notes: Actual cooking time will depend on the size of the chicken pieces you use as well as how your oven maintains temperature. Use an instant read thermometer to test temperature of thickest pieces. I use, and recommend using the original "Great for Cooking" cream soups. If you use one of the other lighter varieties, herbs and seasonings may need to be adjusted and some salt or salt substitute may need to be added.
I have used cream of chicken, cream of chicken with herbs, cream of mushroom, cream of celery or a combination of them. I have not tested this recipe with boneless, skinless chicken breasts. For those you will need to adjust the cooking time as they cook significantly faster than whole, cut up or other bone-in chicken pieces. Be sure to check the rice in the center as well.
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