Super Easy Chicken n' Rice
I bought a 10 lb bag of chicken leg quarters once and had to think up a variety of ways to enjoy them without getting bored. This is just my simple version of a comfort food staple. This recipe makes a little additional rice in comparison to other recipes because the rice is my favorite part. The mushrooms are entirely optional, and you can sub cream of mushroom for one of the cans of soup.
Super Easy Chicken n' Rice
I bought a 10 lb bag of chicken leg quarters once and had to think up a variety of ways to enjoy them without getting bored. This is just my simple version of a comfort food staple. This recipe makes a little additional rice in comparison to other recipes because the rice is my favorite part. The mushrooms are entirely optional, and you can sub cream of mushroom for one of the cans of soup.
Cooking Instructions
- 1
Preheat oven to 375°F. Carefully split chicken leg quarters at joint and trim off any excess fat around the edges. Set aside.
- 2
Directly into a 9x11" casserole dish add uncooked rice, soup, water, onion, and mushrooms. Stir to fully combine. Level out evenly.
- 3
Place chicken pieces on top of rice mixture, skin side up. Sprinkle entire surface with Lawry's chicken & poultry rub. Note: If you can't find this, standard poultry seasoning with a little additional pepper, garlic and onions powders will do. Lawry's just adds an extra crunch.
- 4
Place in oven. Bake uncovered 45 minutes to 1 hour, or until golden brown on top and chicken is fully cooked.
- 5
Let rest 10 minutes. Serve with vegetable side of your choice. We like green beans or steamed broccoli.
- 6
Alteration: This can be made with boneless skinless chicken breast. Just rub your chicken breasts with olive oil before placing on top and reduce bake time to 30-45 minutes or until internal temp is 165 and rice is cooked.
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