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Ingredients2 h 10 m servings 1115 cals
Original recipe yields 6 servings
- Place chicken in a large soup pot and cover with water. Bring to a boil. Stir in the salt, pepper, and poultry seasoning; boil for 1 hour, skimming fat from water occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter over low heat in a large skillet. Add the rice and cook, stirring, for 10 minutes. Transfer rice to a large roasting pan. Pour the broth from the chicken into the roasting pan; top with the chicken.
- Bake in the preheated oven until rice is cooked, about 30 minutes.
Per Serving: 1115 calories; 72.4 g fat; 78.5 g carbohydrates; 33.6 g protein; 148 mg cholesterol; 595 mg sodium. Full nutrition
ReviewsRead all reviews 2
This needed a decent amount of salt, not listed, to make it tasty. I ended up breaking the chicken up and baking it in the rice, to keep the chicken moist and the rice flavorful.