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“Originally my grandma's recipe, but I've tweaked it over the years to be a little healthier and a lot zestier. One of the staples in our family, I hope you enjoy it as much as we do!”
READY IN:
2hrs 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 8 frozen chicken breast halves or 4 frozen chicken breasts
  • 1 12 cups brown rice (brown mixed with wild rice is the best!)
  • 1 (14 ounce) can 98% fat-free cream of mushroom soup
  • 1 (14 ounce) can 98% fat free condensed cream of celery soup or 1 (14 ounce) can cream of chicken soup
  • 21 ounces milk (use the soup can and measure 1 1/2 cans of milk)
  • 14 ounces water (again, use the soup can and measure 1 can full)
  • 4 ounces ortega hot green chili peppers
  • 1 (6 ounce) package French-fried onions or 1 (6 ounce) package slivered almonds
  • cayenne pepper
  • black pepper

Directions

  1. Preheat oven to 350°F.
  2. Grease a 9x13 pan and sprinkle uncooked rice evenly over the bottom.
  3. Layer frozen chicken on top of the rice.
  4. Combine the soups, liquids, and Ortega chilies in a bowl. Pour mixture over the chicken and rice - DO NOT MIX.
  5. Top with french fried onions or almonds and sprinkle with cayenne and black pepper to taste.
  6. Cook uncovered for 2 1/2 hours or until all the liquid is absorbed, and enjoy!

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