Old School Baked Chicken and Rice (Recipe 71 of 125)

Photo from Dinner at the Zoo

Chicken and rice dishes always take me back to my childhood. It was a cheap, quick way for mom to feed us. Dad loved chicken and rice dishes, so it was a no brainer when we needed something in a pinch. 

This one is your traditional type with Cream of "something" soup. It's good. The Cajun seasoning added a nice flair to it and a little heat. 

Old School Baked Chicken and Rice

Recipe from Deep South Dish

Serves 4

• 3 pounds whole, cut up chicken or bone-in, skin-on chicken thighs and legs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp Creole or Cajun seasoning
• 1/2 tsp dried rosemary
• 1/2 tsp dried parsley
• 2 (10-1/2 ounce) cans condensed cream soup (Cream of Chicken, Mushroom, Celery, etc)
• 1 c chicken broth
• 1 c uncooked long grain rice
• 1/2 tsp kosher salt, or to taste

Preheat oven to 350 degrees F. Combine seasonings and set aside. Whisk together the cream soups and water or broth with 1/2 teaspoon of the seasoning blend. Remove 1 cup and set aside.

Add remaining soup blend to rice, mix and place into greased 9 x 13 (4 quart) casserole dish. Top with chicken pieces. Evenly distribute the salt and remaining seasoning blend on top of chicken.

Dollop reserved cup of soup blend over and around chicken and carefully spread. Cover casserole tightly with two layers of aluminum foil and bake at 350 degrees F for 1 hour 15 minutes. Uncover and bake an additional 20 to 30 minutes, or until browned on top, juices run clear and internal temperature in the thickest part of the thigh reads 170 degrees F on an instant read thermometer.