Chicken and Rice Recipe

A chicken and rice recipe could be anything from soup to a delicious casserole. This is another pair that is so versatile in using together in many dishes or pairing on a dinner plate.

Rice is one of the oldest foods in the world; for decades it has been used as an extender for meals. It is very economical and can be flavored with many different spices and other ingredients. None is better than the wonderful broth made by cooking fresh chickens and serving the rice with the meat itself.

Chicken and Rice RecipesChicken and Rice Recipes

A chicken and rice recipe (arroz con pollo) is the traditional dish in Latin America. It is very popular in the Spanish speaking Caribbean and in Mexico and the differences in the recipes are very little. For the most part the recipes are made the same but may vary slightly with an ingredient or two.

Chinese food also has a long history of combining chicken and rice in their traditional recipes. Fried rice is one of my favorites but General Tso and other Chinese dishes are very tasty. Not only the Latin American countries and China enjoy dishes made with chicken and rice but this combination is enjoyed by the people in most countries of the world. Local and popular spices and seasonings are used to add traditional flavors in the recipes.

Here in the United States most people cook chicken and rice on a regular basis. Although we have our own traditional recipes like simply cooking the rice in chicken broth, almost all of us enjoy recipes from around the world; it might be Chinese, Japanese, Mexican or Indian. They are all very popular with this “melting pot” of Americans.


Chicken and Rice RecipeChicken and Rice Recipe
  • 1 ¼ Cups long grain rice
  • 1 Medium chopped onion
  • 1 Can mushroom soup
  • 1 Soup can full water
  • 1 Chopped green pepper
  • ½ Teaspoon salt
  • 2 ½ Pounds chicken pieces
  • 2 Tablespoons melted butter
  • Paprika
  • 2 Sliced green onions

Preheat oven to 375 degrees. Blend rice, chopped onion, soup, water, green peppers and salt in a large bowl. Pour mixture into greased 3 quart casserole dish. Arrange chicken pieces over the rice mixture. Brush chicken with melted butter, sprinkle with paprika and then spread the green onions over the chicken. Bake in oven approximately 1 hour, but check chicken for doneness.

Chicken and Rice Recipe Baked in a Casserole DishChicken and Rice Recipe Baked in a Casserole Dish

CHICKEN AND RICE RECIPE casserole with Asian flair

  • 2 Cups cooked chicken
  • 1 Tablespoon soy sauce
  • 2 Tablespoon lemon juice
  • 1 (16 ounce) can drained bean sprouts
  • 1 Cup chopped celery
  • 1 Cup mayonnaise
  • ½ Cup chopped green onion
  • 1 (8 ounce) Can sliced & drained water chestnuts
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 3 Cups cooked rice
  • 1 (3 ounce) Can chow Mein noodles

Preheat oven to 375 degrees. Mix all ingredients, except for the chow Mein noodles, Mix together until well blended in a large bowl. Dump into a 2 quart greased casserole dish. Bake for 20 minutes. Add the chow Mein noodles over top. Bake for another 5 minutes.


This Asian stir fry recipe is made from a chicken and rice recipe but is seasoned with some typical Asian seasonings like soy sauce and ginger.

  • 2 Tablespoons vegetable oil
  • 1 Pound boneless chicken breasts cut in strips
  • 1 Bag frozen Oriental vegetables thawed
  • ½ Teaspoon ground ginger
  • ¼ Teaspoon garlic powder
  • 1 Can tomato soup
  • 2 Tablespoons soy sauce
  • 1 Tablespoon vinegar
  • 4 Cups hot cooked rice

Heat 1 tablespoon oil over medium high heat; stir fry half of chicken until brown.

Remove cooked chicken and stir fry remaining chicken; remove chicken from pan.

Put other 1 tablespoon oil in skillet over medium heat.

In hot oil stir fry vegetables with ginger and garlic powder until tender crisp.

Add soup, soy sauce and vinegar; heat to boiling.

Return chicken to mixture and serve over hot rice.


  • ¾ Cup rice
  • 1 Can cream of celery soup
  • 1 Can cream of mushroom soup
  • 1 Small can mushrooms
  • 1 Small jar pimento strips drained
  • ½ Chopped green bell pepper
  • ½ Chopped medium onion
  • 1 Can sliced water chestnuts drained
  • 12 Ounces (about) boneless chicken breasts

Place rice in crock pot.

Combine soups, mushrooms, pimento, green pepper, onion and water chestnuts; mix well.

Pour 1/3 of soup mixture on top of rice; layer chicken.

Pour remaining 2/3 of soup mixture over the chicken.

Cook on high for 3 hours or until chicken is tender.


  • 1 (6 ounces) Long grain and wild rice (Uncle Bens or seasoned)
  • ¼ Cup butter
  • 1/3 Cup chopped onion
  • 1/3 Cup flour
  • 1 Teaspoon salt
  • 1/8 Teaspoon black pepper
  • 1 Cup half and half
  • 1 Cup chicken broth
  • 2 Cups cubed cooked chicken
  • 1/3 Cup diced pimentos
  • 1/3 Cup chopped parsley
  • ¼ Cup chopped almonds

Preheat oven to 400F degrees.

Cook rice according to directions.

Melt butter in a large pan; sauté onion in butter until tender.

Stir flour, salt and pepper into onions; gradually stir in broth and half and half.

Cook and stir mixture until thickened; stir in chicken, pimento, parsley, almonds and cooked rice.

Pour mixture into a greased casserole dish; bake uncovered for 30 minutes.