Monday, April 10, 2017

Old School Baked Chicken and Rice

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.
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 Rice

With the usual errands and chores of life, it 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.

As always, the full text of the recipe, including ingredients, quantities, full instructions, notes and a printable are further down the page. Here's how to make it.

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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Yum

Recipe: Old School Baked Chicken and Rice

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 1 hour 45 min

Total time: 1 hour 55 min
Yield: About 4 to 6 servings

Ingredients
  • 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
Instructions

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.

Source: http://deepsouthdish.com

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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Posted by on April 10, 2017

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25 comments:

  1. Gosh, it's been so long since I've made this! I had forgotten how much I love it, so I need to make it soon, even though it's pretty roasty-toasty here in NW Florida. Thanks for the gentle reminder to enjoy it in the next few days!

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    Replies
    1. I'm so jealous you're in NW Florida! My husband and I would like to move to Port St.Joe, love it there! I can't wait to try this recipe too!!

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  2. That's funny - I just posted a simpler version of this that I used to make regularly. I'll have to try it with the extra seasonings! I'm usually a "more is more" kinda gal with the seasonings.

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  3. Hi Mary,
    Love your site! Just wanting you to know your links are not working today. I was trying to look at one of the products on the side of your page and it didn't go thru so I tried others with the same results.

    ReplyDelete
    Replies
    1. Hmm.. I'll have to check them today. Thanks!

      Delete
  4. Can I use Minute Rice with this?

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    Replies
    1. Not for this - use regular, long grain rice for this recipe.

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  5. Spring has also sprung here in Virginia. I have been busy getting the garden ready and my husband is planting fruit trees. I have been in the 60's for eight years now and they are not bad at all, Mary. Thanks for the great chicken dish recipe. It's been quite a while since I made this so I will have to try it soon.

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    Replies
    1. Thanks Tricia! I have noticed that the ole body doesn't work quite as well as it once did, but I'm adjusting. Hoping to go forward to the 70s!!

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  6. I will make this with my own homemade creamed soup and I'll brown my chicken before baking. Recipe looks good. Thanks. :)

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  7. So nice to read something written by someone from my generation. Love your recipes. Great car, too. Brings back fond memories of the little white Mustang I drove in high school!

    ReplyDelete
    Replies
    1. Thank you. Yes I sure do love my Mustang! Trying to keep her in good shape to pass down to my son, who has been anxiously waiting since I bought her!!

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  8. Please tell me the name of the dinnerware set. I love it! Oh by the way, just love your recipes and I have your cookbook.

    ReplyDelete
    Replies
    1. Thank you so much Debbie! That dinner plate is from England and is called Queen's "Quintessential Game." My sweet mother in law gave them to me!

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  9. Fixed this last night and my 7 year old loved it! So did my wife. Taking the leftovers for lunch today to make my coworkers envious.

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    Replies
    1. I'm so glad y'all enjoyed it & thanks so much for letting me know!! That really means a lot to me.

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  10. I made this for dinner tonight, and it was delicious! I halved the recipe and made it with (bone-in, skin-on) chicken thighs. I also didn't have any cajun seasoning so I replaced it with chili powder... still good!

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  11. So, so good! Several versions of this recipe out there, but love your combinations... We just needed MORE RICE! :) If we added another cup of rice, do you think another cup of broth would suffice?

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    Replies
    1. Thanks so much Ruth! As long as you keep the ratio the same, increasing the rice & broth should work fine.

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