1packageherb rice mixe.g., Uncle Ben's long grain wild rice, not instant
1cancream of celery soup
1packageonion soup mix
2soup cans water
2tablespoonsmelted butter
Instructies
Preheat the oven to 350°F (175°C).
Grease a roasting pan with butter.
Pour the dry herb rice mix into the buttered roasting pan, spreading it evenly.
Arrange the chicken parts on top of the rice in the roasting pan.
Sprinkle the onion soup mix evenly over the chicken.
In a mixing bowl, combine the cream of celery soup with 2 soup cans of water.
Stir until well mixed.
Pour the soup mixture over the chicken and rice in the roasting pan, ensuring everything is evenly coated.
Cover the roasting pan with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
After 1 hour and 30 minutes, remove the foil and continue baking for another 30 minutes or until the chicken is cooked through and the rice is tender.
During the last 30 minutes of baking, pour the melted butter over the chicken for added flavor and moisture.
Once done, remove from the oven and let it rest for a few minutes before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this creamy chicken and herb rice bake with a light-bodied white wine such as Chardonnay or a medium-bodied red wine like Merlot. These wines will complement the creamy texture and savory flavors of the dish, enhancing the overall dining experience.