Sunday Baked Chicken And Rice Recipe

About this recipe

A hearty and protein-packed baked chicken and rice dish, perfect for a comforting dinner. This recipe combines tender chicken with creamy rice and a savory onion soup topping.

Ingredients

• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 500G Daylesford Organic Chicken Thighs
• 10 Kg Salaam Basmati Rice 10kg
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• - Tropical Sun Onion Powder

Instructions

1. 1. Preheat your oven to 325°F (165°C).
2. 2. Grease a 10 x 14-inch oblong baking dish with a light coating of oil or cooking spray.
3. 3. In a large mixing bowl, combine 2 cups of basmati rice, 1 can of cream of celery soup, 1 can of creme fraiche, and 2 cups of milk. Stir until well mixed.
4. 4. Pour the rice and soup mixture evenly into the prepared baking dish.
5. 5. Rinse out each soup can with 1 cup of milk and pour the rinsed milk into the baking dish, stirring gently to combine.
6. 6. Arrange 1 kg of chicken pieces (such as thighs or drumsticks) on top of the rice mixture in a single layer.
7. 7. Sprinkle 1 tablespoon of onion powder evenly over the chicken and rice.
8. 8. Cover the baking dish tightly with aluminum foil to seal in the moisture.
9. 9. Bake in the preheated oven for 2 hours and 15 minutes, or until the chicken is fully cooked and the rice is tender.
10. 10. Remove the foil and let the dish rest for 5 minutes before serving. Enjoy your delicious baked chicken and rice!