Description
A creamy and comforting one-pot Southern-style chicken and rice recipe featuring tender chicken, vegetables, and long-grain rice baked to perfection in a rich sauce.
Ingredients
6 cups water
1 teaspoon kosher salt
1 pound frozen boneless, skinless chicken tenders
3 celery ribs, roughly chopped
1 medium yellow onion, chopped (about 1 cup)
1 1/2 cups long-grain white rice (Carolina Gold preferred)
1 (10.5-ounce) can condensed cream of chicken soup
Freshly ground black pepper, optional
Instructions
1. Preheat oven to 350°F (175°C).
2. In a Dutch oven, bring water to a boil. Add salt and chicken tenders. Boil uncovered for 10 minutes.
3. Add celery and onion. Stir to combine.
4. Stir in rice and condensed cream of chicken soup. Mix thoroughly.
5. Cover the pot and bake for 45 minutes.
6. Remove from oven, shred chicken with two forks, and stir back into the rice.
7. Season with black pepper and serve hot.
Notes
Add peas, carrots, or bell peppers for color and nutrition.
Include a bay leaf or thyme sprig for aroma.
Replace cream of chicken with sour cream and broth for tanginess.
Use gluten-free soup for a gluten-free version.
Store leftovers for 3 days in the fridge or freeze for 3 months.
Reheat with a splash of broth to loosen the rice.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg