Onion Chicken And Rice I Made It

Onion Chicken and Rice

NPMarie 8 years ago
A recipe from NadineM
Onion Chicken And Rice

I loved this recipe! I wanted to make something easy after a hectic and busy day..this fit the bill, so easy and really tasty! I used frozen chicken tenders (cause that's what I had). It was done a little before 60 minutes, sorry, I didn't really time it! The rice was perfectly cooked and had a lovely oniony flavor:) I'll be making this on a regular basis! Thanks Nadine:)

12/4/2015

Note: Since I used chicken tenders, (5 of them which worked out well for the 2 of us as far as chicken rice ratio goes) I added a few pats of butter to the rice when it was done and fluffed with a fork..yum:)
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frankieanne 8 years ago said:

Geez, that looks super easy! What a great recipe for a Friday. :)

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mommyluvs2cook 8 years ago said:

I do know a package of onion soup mix can add a ton of flavor to anything!! Love this, looks great!

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gaspesiangal 8 years ago said:

That does look good and quick, bonus. Great photo, Marie. My list of things to make keeps getting longer and longer.

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pointsevenout 8 years ago said:

1c rice to 4lb chicken seems like the wrong ratio. More rice or less chicken?

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NadineM 8 years ago said:

Thank you NPMarie for trying the recipe. So happy that you enjoyed it. You have made my day. Great pic.

Hi Pointsevenout I did double check the original recipe and yes it says 4 lbs chicken with 1 cup of rice. I have done it with 2 cups rice and 4 lbs chicken no problem. LOL I usually have more chicken then it calls for as the large roasting pan is full of meat.

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NPMarie 8 years ago said:

PSO, I used 5 chicken tenders and it was no where near 4 lbs, it worked out perfectly..I think any amount of chicken would work up to 4 lbs..this would even be a great rice dish without the chicken!

Thanks everyone:)

It was a GREAT Friday meal FA!

Michelle, I agree, love onion soup mix..makes a good quick dip when mixed with sour cream as well:)

Bren, Ha! I know what you mean, so many recipes, so little time:) It's a good quick pop in the oven meal:)

Nadine, I'm so glad I made this..I am drawn to easy recipes these days, we've been so busy:) It was delicious..I'll be making this again for sure.....maybe every Friday:-)

I forgot to mention, since I used tenders (no bones or skin) I added a few pats of butter to the rice when it was done and fluffed with a fork..I'll note this above:)

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pointsevenout 8 years ago said:

Great! I've a 2.5lb pk of BS breasts thawing. I love rice and chicken because they're both cheap, like me. :)

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NPMarie 8 years ago said:

PSO, glad you're going to give this a try, it IS quite inexpensive to make.....another plus!
P.S. Did you see my note re: adding a little butter to the rice if using b/s chicken breasts/tenders? Totally optional of course!

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NadineM 8 years ago said:

Oh PSO I have a lot of chicken in my weekly rotation for sure. With the price of pork and beef I only pick it up when it is marked down due to dating and feed my freezer. But I did get a great deal on steaks, burgers, shrimp through one of my sisters who daughter was doing a fun raiser though a great frozen meat place. Hope you enjoy the recipe.

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NadineM 8 years ago said:

Oh NPM great idea about the butter when using skin less chicken. Oh do you think that I should make a note of that in the recipe. I can do the edit quite easily if you are okay with that and yes give you the credit.

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NPMarie 8 years ago said:

Nadine, you can do whatever you like my dear:) If you would like to note this as an option when using b/s chicken that would be nice for people who only have that in their fridge or freezer..like me!!!! You don't have to give me credit though! I just thought that a little added "fat" would be good since I did change up your recipe and used b/s tenders! Thanks again for sharing this recipe..can't tell you how much I loved it:)

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pointsevenout 8 years ago said:

I'm saving my tenders for another recipe.
Was planning on putting a couple of strips of thick cut bacon on top for the extra fat and flavor.

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NPMarie 8 years ago said:

There you go PSO! Great idea!

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NadineM 8 years ago said:

Agree with NPM that is a great idea PSO.

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frankieanne 8 years ago said:

Heading to pso's house for dinner. :)

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pointsevenout 8 years ago said:

Made it with 2c rice/2.5lb chicken. Bacon on top. Six cups chicken bouillon. Used home-made dry onion soup mix.
Strangely @ 1hour, breasts were only at 120F and rice was still raw in the bottom of the casserole.
Bumped the temp up to 400F and cranked it on again for another hour.
All was done after the second hour. Rice was puffed up nicely with chicken at 165F. All the liquid was adsorbed.
I can't explain it!

Excellent flavor!

I can see placing whole 'shrooms around the perimeter of the dish.

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NPMarie 8 years ago said:

Oh man oh man, mushrooms! What a great idea! That would be perfect:)
Weird on the chicken and rice taking so long to get done..good thing for meat thermometers! Glad you like this..it's so yummy:)

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mommyluvs2cook 8 years ago said:

How things seem to work out!! What a quaweenkidink! Lol! :P :P

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