Baked Chicken and Rice
Baked Chicken and Rice
Simple but flavorful dish
Ingredients
- 1 cup rice
- 3 1/2 cups water
- 4 to 6 pieces of Chicken Boneless skinless thighs
- 1 envelope Dry Onion Soup mix
- 1 tsp Boom Boom
- 1/2 tsp butter
Instructions
- While you prep the other ingredients, preheat your oven to 350 degrees Fahrenheit. This ensures the dish starts cooking at the right temperature.
- Take your 9×13 inch casserole dish and coat the bottom with butter. This helps prevent sticking and adds a bit of richness to the dish.
- Add water, rice and onion soup mix. Stir to evenly distribute rice.
- Place chicken in the rice mixture. The chicken should be about half way covered
- Sprinkle boom boom over chicken and rice
- Bake at 350 degrees for 1 hour
- Let rest for 5 minutes before serving
Notes
- You can check for doneness by inserting a thermometer into the thickest part of the chicken. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius) for safe consumption..
- If you prefer a cheesier flavor, sprinkle some shredded cheese on top of the casserole dish before baking for the last 10 minutes.
- You can use different cuts of chicken like boneless, skinless chicken breasts or thighs. Just adjust the cooking time based on the thickness of the pieces.