Description
A Southern-style One-Pot Chicken and Rice recipe with tender chicken, creamy rice, and comforting flavor—all made in one pot for easy cleanup.
Ingredients
6 cups water
1 tsp kosher salt
1 lb frozen boneless, skinless chicken tenders
3 celery ribs, roughly chopped
1 medium yellow onion, chopped
1 1/2 cups long-grain white rice
1 (10.5 oz) 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 and add salt and frozen chicken.
3. Boil uncovered until chicken is mostly cooked, about 10 minutes.
4. Add celery and onion, stir to combine.
5. Stir in rice and cream of chicken soup until evenly mixed.
6. Cover and bake for 45 minutes.
7. Remove from oven, shred chicken with two forks, and mix back in.
8. Season with black pepper and serve hot.
Notes
Add peas, carrots, or bell peppers for color.
Include a bay leaf or thyme for aroma.
Use gluten-free soup for a gluten-free version.
Store leftovers for up to 3 days in the fridge.
- 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