Baked Chicken and Rice

Serves 4
This recipe appeared on the Carolina Rice box in 1956.

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1/2 cup Blue Ribbon® White Rice
1 Tbsp butter
3 lbs frying chicken
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 cup oil or shortening
2 eggs
2 cups milk
1/4 tsp ground nutmeg
parsley for garnish (optional)

Cooking Directions

Preheat oven to 350°F. Prepare rice according to package directions; then stir in butter or margarine and set aside. Cut chicken into serving pieces and coat with mixture of flour, salt, and pepper. Fry in heated oil or shortening, until golden. Place chicken pieces (only one layer) in large shallow baking dish. Mix eggs, milk, nutmeg, chopped parsley and with a fork stir into prepared rice mixture. Pour over chicken and bake 45 minutes.