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Stuffed Chicken With Rice and Cream Recipe

Ingredients

1 1/2 cups chicken broth

1 1/2 cups water

1 1/4 cups vegetable oil

1 cup all-purpose flour

1/3 cup white rice

2 tablespoons Italian seasoning

1/4 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon dried rosemary

2 tablespoons dried rosemary sprigs

1/4 teaspoon salt

2 tablespoons dried parsley

Directions

Heat broth in a large bowl over medium heat. Stir in water, oil, flour and rice. Slowly pour into a greased 9x13 inch baking dish. Sprinkle with Italian seasoning.

Layer chicken over rice and cream. Season with brown sugar, salt, pepper, oregano, basil, rosemary and rosemary sprigs. Cover with Parmesan cheese. Top with green cheese mixture. Cover and refrigerate for at least 4 hours.

Remove chicken from marinade. Cook on a platter until golden brown. Drain excess broth, reserving 1/2 cup of broth. Add remaining chicken and rice and cook over medium heat until heated through.

Comments

Koro writes:

⭐ ⭐ ⭐ ⭐

I made this quick and easy recipe & it was enough for two sandwiches. I did use olive oil instead of shortening and added the flour to the milk prior to pouring. Just stirred it all up and tasted it, won't be needing refrigeration as this is very tasty & versatile.