baked chicken & rice (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

An easy dish to make, it is perfect for taking to a potluck or other gathering. It is one of my standby dishes for bereavement family gatherings. It is tasty without being heavy. Another plus is that it is easy to double or even triple the recipe if necessary.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For baked chicken & rice (sallye)

  • 4
    boneless skinless chicken breasts
  • 1
    package (10 oz) frozen cut spinach
  • 1 c
    frozen peas and carrots
  • 2 Tbsp
    chopped fresh basil
  • 2 Tbsp
    chopped fresh rosemary
  • 1 Tbsp
    italian dressing (optional)
  • 1/2 c
    dry white wine
  • 1-1/2 c
    chicken broth
  • 1 c
    orzo rice, uncooked
  • salt & pepper to taste

How To Make baked chicken & rice (sallye)

  • 1
    Spray 9" x 13" baking dish with olive oil cooking spray Set aside Preheat oven to 350º F
  • 2
    Cut chicken into bite sized chunks (about 1-1/2" cubes) Chop basil and rosemary Defrost and drain spinach and vegetables
  • 3
    In heavy non-stick skillet, saute chicken in 2 tablespoons of chicken broth stirring until all sides are light brown Add rest of broth, wine, herbs, spinach, vebetables, salt and pepper to skillet and bring to boil Remove from heat and stir in uncooked rice
  • 4
    Pour entire mixture into baking dish and spread out until even in pan place in oven and cook for about 30-45 minutes until rice is tender and has absorbed most of liquid. Check for doneness after 30 minutes; do not overcook.

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