I baked the meal 10-15 minutes longer than the assigned time, the rice in the middle was done but the upper layered rice was still crunchy, so if I make this meal again I would add more broth and less rice.
Baked Chicken and Rice
hungrybutskinny Posted: 06/17/09
JenBaum Posted: 01/29/14
Based on the previous review, I added more broth. I doubled the recipe because there are six of us. I always use brown rice...knowing that takes longer, I boiled all the liquid and spices, poured it over the rice, covered tightly with foil, and baked for 20 minutes before adding chicken. It still took an additional 45 minutes after that but probably because I doubled it. We also sprinkled parmesan on it. We all ate it; no one disliked it. It just was okay though. I thought the OJ flavor stood out a lot, which I didn't think complimented the garlic, onion, tomato flavors. I also was not a huge fan of the texture of the chicken. Almost spongy. I might use this method again with like a broccoli and cheddar sauce instead of tomato and OJ. Maybe...