I love one pan meals and this homemade chicken and rice is one of the best! It’s so easy and flavorful, perfect for Sunday night dinner.
I have been sick with the flu and I have been craving this comfort food so much! It’s so yummy and delicious. I think it’s actually better the second day when I’m eating the leftovers for lunch.
Homemade Chicken and Rice Recipe
My family is so tired of instant pot and slow cooker recipes. To be honest with you, I’m tired of cooking them. Yes, this chicken recipe takes a little time, but once it’s in the oven, you don’t have to touch it. Prep time is minimal and only takes a few minutes!
Ingredients to make chicken and rice dinner
One whole chicken– Chicken thighs and other chicken pieces can also be used, but a whole chicken is the best.
Cream of chicken soup– I make my own (when I’m feeling up to it). Here’s the recipe!
Carrots and Celery– Make sure to chop these up into bite sized pieces.
Water– You can use chicken stock if you have some, but water works fine.
White rice– You can use brown rice and even basmati or jasmine rice, but I find white rice the best. You can also add more rice if you need to serve more people.
Salt and black pepper
How to make homemade chicken rice
Chop celery and carrots into bite sized pieces.
Add soup, rice, carrots, celery, 1 cup water, salt and pepper to a large covered roasting pan. Stir until well combined.
Place whole chicken on top, breast side up. Add any organs that came with he chicken to the rice. I usually just put those on the side.
Cook covered for about 1- 1 1/2 hours or until the internal temperature is 165F. Take the cover off for the last 15 minutes of cooking to brown the chicken up. I can usually tell it’s done because the chicken is falling apart! 🙂
Remove chicken and put on a platter and add rice to a bowl. Throw in some microwave veggies and you have a delcious dinner.
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Homemade Chicken and Rice
- One whole chicken
- 1 can cream of chicken soup
- 2 carrots chopped
- 2 celery stalks chopped
- 1 1/2 cups white rice
- 1 cup water
- salt and pepper to taste
- Preheat ovent to 350F.
- Chop celery and carrots into bite sized pieces.
- Add soup, rice, carrots, celery, 1 cup water, salt and pepper to a large covered roasting pan. Stir until well combined.
- Place whole chicken on top, breast side up. Add any organs that came with the chicken to the rice.
- Cook covered for 1- 1 1/2 hours or until the internal temperature is 165F. Take the cover off for the last 15 minutes of cooking to brown the chicken up.