Thursday, July 9, 2009

Baked Chicken and Rice

I'm bumping this post up in order to participate in the Ultimate Recipe Swap (Chicken edition!) at Life as Mom, and Tasty Tuesday at Balancing Beauty and Bedlam

Originally posted March 2, 2009:

I've been at home in Louisiana for the last ten days or so. I have two homes--my house in Louisiana, and a furnished, corporate apartment, currently in Georgia. When I'm home, as in HOME home, in Louisiana, I tend to not cook as much because life has a sort of temporary, almost "vacation"-like quality. One dish that I do tend to make a lot at home, though, is baked chicken and rice. I developed this version when I was working full time, involved in ministry, taking care of family, trying to figure out main dishes that I could just throw together and let it cook at the end of a busy day. I hate to admit how often I used to make this, just because it's so easy! But as a result, it's one of my son's favorite meals that speaks of home.

I make this in a large covered casserole dish or dutch oven--my favorite is a 4 1/2 quart Corning Ware baking dish with a clear glass lid.


  • 1 c uncooked long-grain rice
  • frozen boneless skinless chicken thighs
  • 1-2 t chicken stock base or bouillon
  • dried onion flakes

Mix together 1 cup uncooked rice, 1 cup of water, and 1-2 t chicken stock base or bouillon, dried onions and little pepper directly in your cooking-sprayed or lightly greased casserole dish. I use IQF (individually quick frozen) boneless skinless chicken thighs in this, which I buy by the bag from Sam's Club--it has all of the convenience of boneless, skinless breasts, but is less expensive, more moist, and I think tastes better. Lay unthawed chicken on top, sprinkle with seasoning mix (I use Tony Chachere's); cover, and bake a 350 degrees for at least an hour. I usually cook it a little longer, because we like the rice to get browned and "crusty" right around the edge.

Steam some veggies in the microwave, add a pan of quick rolls to the oven, and you have an easy meal that still means "home cooking" to your family.


If you use frozen boneless, skinless breasts, add 1/2 c extra water or broth--they tend to be dryer than the thighs

You can substitute broth or stock if you have it, for the water and chicken stock base--I love the Tone's chicken stock base, also from Sam's Club--it's a paste, not a powder, and has the best flavor of any I've tried. I've also used onion soup mix instead of stock base and dried onions--it's a different taste than using the chicken stock base, but just as good.

I love this recipe for the "fix it and forget it" quality--I can come in from a long day, throw this together, get it in the oven, and still have some time to put my feet up and catch on world events while it cooks. If I get sidetracked and it cooks a little long, the rice may get a little brown around the edges, but the cover keeps it from drying out completely--perfect for those times I get carried away catching up on blogs or emails!

Until next time, good cooking, and good eating!


  1. This looks fabulously easy, I am bookmarking it to try in the next few weeks =)

  2. Easy peasy! My husband might like this b/c it's one of the few casseroles I've found that doesn't have cheese in it (he hates cheese). Visiting from Jen's party. :)

  3. I made this last night, and it was sooooo good! Thanks for sharing!! :)

  4. So glad you liked it!