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Oven Chicken Rice

Oven Chicken & Rice

Oven Chicken & Rice


Makes 4 to 5 servings


1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups water
1 cup uncooked long-grain rice
1 teaspoon dried dill weed, divided
1/4 teaspoon black pepper
1 chicken (3 pounds), cut into serving pieces and skin removed
1/2 cup crushed multi-grain crackers
1 teaspoon paprika
2 tablespoons butter or margarine, melted
Salt and black pepper
Fresh dill sprigs (optional)


  1. Preheat oven to 375°F. Combine soup, water, rice, 3/4 teaspoon dill weed and 1/4 teaspoon pepper in 13X9-inch baking dish. Arrange chicken pieces on top of rice mixture. Cover tightly with foil. Bake 45 minutes.
  2. Sprinkle chicken pieces with crackers, paprika and remaining 1/4 teaspoon dill weed. Drizzle with butter. Bake 5 to 10 minutes or until chicken is tender. Season to taste with salt and pepper. Garnish with dill sprig.

Nutritional Information

Protein 42 g
Fiber 2 g
Carbohydrate 51 g
Cholesterol 165 mg
Total Fat 22 g
Calories 583
Sodium 805 mg

Dietary Exchange

Fat 2
Meat 5
Starch 3

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