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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