Creamy Chicken Rice and Veggie Bake recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Ingredients
- 5 skinless, boneless chicken thighs 2 teaspoons garlic powder, divided 2 teaspoons onion powder, divided 2 teaspoons ground black pepper, divided 1 teaspoon poultry seasoning 1 teaspoon salt, divided 3 tablespoons dried minced onion, divided ½ tablespoon dried oregano 2 (10.75 ounce) packages chicken flavored rice mix (e.g. Rice A Roni) 1 (10.5 ounce) can condensed cream of chicken soup 1 ¼ cups milk
Nutrition Info
- 560.7 caloriescarbohydrate: 95.3 gcholesterol: 53 mgfat: 9.4 gfiber: 4.5 gprotein: 27.9 gsaturatedFat: 2.6 gservingSize: -sodium: 2755.4 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Creamy Chicken Rice and Veggie Bake
Directions
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Preheat oven to broil.
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.