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This recipe is really simple! It is very inexpensive. You can add any veggies you like, and you can even add various different shredded cheeses for added flavor.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to broil.

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  • Place chicken in a 9 x 13 inch baking dish. In a small bowl combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, poultry seasoning, 1/2 teaspoon salt, 1 tablespoon dried minced onion and oregano. Sprinkle over chicken, coating both sides.

  • Place chicken under broiler for 10 minutes, or until browned and crispy.

  • In a medium bowl combine rice mix, chicken soup and milk; mix well until lumps are gone. Stir in 1 teaspoon garlic, 1 teaspoon onion powder, 1/2 teaspoon salt and 2 tablespoons dried minced onion.

  • Take chicken out of oven and remove chicken from pan. Spoon rice mixture into the pan and place chicken on top; cover.

  • Reduce oven temperature to 450 degrees F (230 degrees C).

  • Bake for 30 minutes, or until rice and chicken are cooked through.

Nutrition Facts

561 calories; protein 27.9g; carbohydrates 95.3g; fat 9.4g; cholesterol 53mg; sodium 2755.4mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/10/2006
When making this dish, I could tell on sight before I even began that there would not be enough liquid. I added 2 cups of water, and could have easily added some more. The flavor was great, and had the liquid ratio been accurate in the original I would have given it 5 stars. As it stands, though (as another reviewer has noted) the recipe need to be revised. I will be making this again, though adding 3 cups of water along with the milk. Read More
(21)

Most helpful critical review

Rating: 2 stars
12/08/2003
This recipe is REALLY lacking on liquid to cook rice. I doubled the milk in the beginning and still was not enough. I had to spend an extra 20 minutes adding water and more milk and microwaving (without chicken) to cook the rice. The flavor in the end was really good but this recipe needs revision by author. Read More
(23)
18 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 0
Rating: 2 stars
12/07/2003
This recipe is REALLY lacking on liquid to cook rice. I doubled the milk in the beginning and still was not enough. I had to spend an extra 20 minutes adding water and more milk and microwaving (without chicken) to cook the rice. The flavor in the end was really good but this recipe needs revision by author. Read More
(23)
Rating: 4 stars
01/10/2006
When making this dish, I could tell on sight before I even began that there would not be enough liquid. I added 2 cups of water, and could have easily added some more. The flavor was great, and had the liquid ratio been accurate in the original I would have given it 5 stars. As it stands, though (as another reviewer has noted) the recipe need to be revised. I will be making this again, though adding 3 cups of water along with the milk. Read More
(21)
Rating: 5 stars
11/07/2003
Just pondering this - but what I would do when making this is divide the one and a quarter cups of milk up evenly between the packages of Rice-A-Roni and use water for the rest. Then you would get the nice creamy flavor but not the stickiness. Read More
(13)
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Rating: 4 stars
08/02/2008
This has potential. agree with others - needs a lot more liquid. Maybe prepare rice as directed before assembling recipe?!? Also it doesn't mention veggies or the amount to add. I added sliced yellow squash zucchini diced onion (saute before). I also used boneless skinless chicken breasts instead of thighs. Once I compensated with water it was better! I'll try again preparing rice ahead. Read More
(5)
Rating: 4 stars
05/09/2011
I did this a little different. I split everything in the recipe in half (because its only for 2 people) except for the cream of chicken soup and the milk (used what the recipe calls for) and then I used just 2 pork chops instead of chicken and baked it 5-10 minutes longer than recipe calls for w/ the pork chops cut into slices and it was AWESOME! I've also done it w/ chicken but same thing w/ cutting everything in half except for soup and milk because it's too dry if you do it exactly by the recipe in my opinion. Read More
(4)
Rating: 2 stars
09/12/2006
I made this recipe because my family likes chicken rice-a-roni. Following the advice of others I added 2 cups of water and that worked for the rice but this recipe was just too salty and had an overpowering pepper taste(and I only used 1 tsp pepper!). Just curious about the "veggies" in the title. Definitely some ingredients were left out of this recipe. Read More
(3)
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Rating: 3 stars
01/14/2008
I used chicken drumsticks and removed the skin after cooking for about five minutes. I added one can of water after the cream of chicken soup and one can of chicken broth to the mixture. I also used one cup of regular rice and one box of rice a roni. I added one cup of frozen corn and one of frozen broccoli. I thought this was fine not amazing and will probably not make it again. But my husband loved it he loves all concoctions of rice and veggies with chicken so thus it gets three stars. Read More
(3)
Rating: 3 stars
11/06/2009
I made this tonight and we thought that it tasted very good. It was a simple and easy recipe. I did take advice from some of the reviewers and added some water to it. I added about a can and a half using my soup can. I do think that there is entirely too much pepper. Hubby and I can usually handle spices very well but this was overkill. I think that if you use half of the pepper then it will be perfect. Read More
(2)
Rating: 4 stars
07/27/2006
This receipe was very good. It left the chicken very moist. I would do this recipe again. Read More
(1)