Did you forget to take chicken out of the freezer? No problem! This is a hearty hot dish that can be thrown together quickly. I pulled my chicken breast pieces straight out of the freezer because I had cut and prepped my chicken, placed them flat into baggies and then quickly froze them when I first brought the package home. This is heavy on leek/onion flavor and the soup adds a nice creaminess to the chewy rice.
- 1 large boneless chicken breast, cut into thirds
- 1 c. Royal rice mix, any variety
- 1.5 c. chicken broth
- 1 can condensed cream soup (pictured used Cream of Mushroom)
- 2 leeks, greens only, cut into rings
- ½ cup chopped frozen kale
- 2 T. olive or vegetable oil
- ½ t. garlic powder
- ½ t. salt
- ½ t. cracked pepper
- Preheat oven to 350F.
- Except chicken, combine all ingredients into an 8×8 glass casserole dish. Mix thoroughly.
- Slide the frozen chicken pieces into the rice goo, making sure the chicken is fully covered.
- Cover tightly with foil and place in oven’s middle rack.
- After 45 minutes, pull out and let sit undisturbed for 15-20 minutes. The liquid should be fully absorbed. Uncover and spoon out a chicken portion with a large helping of rice.
- A quick side salad and a bowl of applesauce would complement this well.
- If using thawed or fresh chicken, increase temp to 375F and cook for 30 minutes. Let sit undisturbed for 15-20 minutes.
- ALWAYS cut into chicken to make sure there is no pink inside before eating it. Chicken should be cooked to an internal temperature of 165F. One of my top-10 kitchen gadgets that increased my confidence in the kitchen is a meat thermometer I won in a Christmas white elephant party. It’s a lot like this highly rated, moderately priced one, with the thermometer on a cord.
Notes: The Royal rice blends are meant to be eaten al dente, and this dish lives up to the chewy texture.
- Category: Casserole
- Method: Oven
- Serving Size: 3 with plenty of rice per serving