One Pan Chicken & Rice

 Have 10 minutes? Then you can make this simple One Pan Chicken and Rice dish! It’s comfort food at it’s best and is one of the easiest recipes ever!

There’s something about chicken and rice that just goes together perfectly!  It’s kind of like peanut butter and jelly or crackers and cheese.  It just works.  And pretty much anyone loves the combination!

One of my favorite ways to make chicken and rice is this simple one pan dish.  I honestly can’t think of an easier recipe.  You literally just mix a few ingredients together, put them in a baking dish and top it with season salt sprinkled chicken pieces.  After baking for an hour and half you have a yummy dinner ready for you to enjoy!

I’ll admit that I was a bit skeptical the first time I tried this recipe, because I thought it sounded way too basic.  I was worried that it would be bland and tasteless, but ultimately the easiness of the recipe convinced me to give it a try.  And I was pleasantly surprised to find that the finished dish is quite flavorful!  Comfort food, really.  And any dish that gets the approval of the whole family like this one did, is always a winner!

Actually this is one of my go-to dishes for Sunday lunch, too.  Because it’s so quick to throw together, I can easily wait to make it until Sunday morning, which I love.  I just put it in the oven on time bake before we head off to church, then when we get home, we are welcomed by the wonderful, delicious aroma of lunch all ready and waiting for us.

 

One Pan Chicken & Rice 

INGREDIENTS:

• 1 package dry onion soup mix (or use my Homemade Onion Soup Mix)
• 10 oz. can cream of mushroom or chicken soup (or use my Homemade Cream Soup)
• 1 cup dry rice (we love basmati)*
• 1 ¼ cups water
• 4 oz. sliced mushrooms, canned or fresh (optional)
• season salt
• 4 to 8 pieces of bone-in chicken legs, thighs or breast**

INSTRUCTIONS:

1.  Mix first 5 ingredients, pour into a greased 9×13 baking dish.
2.  Sprinkle chicken with season salt.
3.  Place chicken pieces on top of rice mixture in dish.
4.  Bake at 350° for 1 ½ hrs., covered.

NOTES:
* If using brown rice, double the water.  You may also need to uncover the dish for the last 20 min. of baking.  (I usually check on it at 1 hr. and 10 min. and if it looks pretty watery, I uncover.)
** You could probably use boneless chicken, you would likely just need to remove the chicken from the pan before the total baking time is over so that it doesn’t get over-baked.

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