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How to make it

  • Preheat oven to 350F deg.
  • In a 3 qt saucepan, saute onion and celery in butter until crisp tender. Add 1 tsp of salt, pepper to taste, rice, and water or chicken broth. Bring to a boil; turn heat down to a simmer. Cover pan with vented lid and cook for about 15 minutes. Stir in undiluted soup and mix well; set aside.
  • Meanwhile, sprinkle completely thawed chicken pieces with desired seasonings, and brown on both sides, for about 20 minutes total, in a large non-stick skillet. Set off the heat until needed.
  • Add rice mixture to a buttered or sprayed 3-liter casserole.
  • Arrange chicken pieces on top of rice mixture, and sprinkle a bit more paprika over all, if desired.
  • Put into preheated oven, UNcovered, for approximately an hour, or until chicken is thoroughly done.
  • Serve with a vegetable and bread.

Reviews & Comments 3

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  • windy1950 4 years ago
    Most, if not all, of my recipes using rice are made with extra long grain white rice. However, I've recently been wanting to experiment with other cultivars, such as Jasmine and Basmati, and have purchased the Jasmine just this last week. We'll see how it goes. I love the fragrance the rice gives off when I toast it in the pan prior to adding the liquid, and I'm reading where the Jasmine rice is a very fragrant rice.

    If by your question you meant what brand, I was born in an area of the US that grows Riceland Rice, and my dad worked with his brother for a while in rice farming when I was young, and I'm kind of partial to it. ;-)

    Thanks for asking, and take care.
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  • dutchee 4 years ago
    What kind of rice are you using?
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  • elgourmand 4 years ago
    Yep, the possible variations are legion. The basics are nice.
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