11 June, 2019
Baked Chicken and Rice
When I was growing up, most of the time Mom fixed meals using foods we grew in the garden and meat we had raised. Most meals were meat and potato meals. Usually four items on our plates at dinner: Meat, potatoes, vegetable, and some sort of salad. Most always a dessert accompanied that, often though it was a bowl of home canned fruit. Once in a great while, Mom would make a casserole or dinner using ingredients we had to buy such as cheese, pasta, or rice. It was such a treat to have a meal out of the norm.
One of the dishes Mom would occasionally make for Sunday dinner was Chicken and Rice. So easy to put together and throw in the oven to cook while you do other things. This dish is such a comfort food for me! Creamy, warm, delicious! I’m not sure where she got the recipe, but the original name was Busy Day Chicken.
I buy whole chickens and cut them up into 10 pieces for this, or sometimes I buy chicken leg quarters and cut those apart. It depends on which is the best price per pound. I’ve tried using boneless/skinless breasts and I don’t like it nearly as well. The fat from the skin really flavors the rice. However, if you’re really watching fats, the boneless/skinless breasts will work. This time I used a pack of thighs I found in the reduced bin. Perfect!
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