Chicken and Rice Bake just like Mom used to make



Chicken and Rice Bake

For our 2nd night of meals, my Mother and Father-in-law arrived with a big pot of chicken and rice. We still had leftovers from the food delivered to us the night before, so I heated up everything and we had a lovely meal thanks to the kindness of our friends and family. And honestly, I was so tired yesterday, there is no way I could have come up with a decent meal on my own, so I’m very grateful for the food that I originally said (thought) I didn’t need : )

It wasn’t until everyone left that I realized the chicken and rice dish my Mother-in-law made reminded me of the Chicken and Rice Bake that my Mother used to make years ago. It was one of my favorites dishes, and I made it a few times myself before I started keeping Kosher. I had not thought of that recipe in years. When I was home to attend my Mother’s funeral, I even saw her hand-written version of the recipe in a book at her house … I’m now wishing I had brought that one home with me. I’ll definitely get it next time and try to find a way to Kosherfy it, but in the meantime, here’s one I found online that I think is very similar to the one she used to make:

One Dish Chicken and Rice Bake


  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) (My Mother had lots of recipes that were made with Campbell’s soups, which are sadly not Kosher. I’ve always found replacing these soups one of the biggest challenges in making Kosher food out of Treif. Imagine makes a yummy Creamy Portobello Mushroom Soup that is Kosher Pareve and is an excellent substitute for Campbell’s cream of mushroom soup. If you want even more cream, try adding a bit of pareve soy milk.)
  • 1 cup water
  • 3/4 cup uncooked regular long-grain white rice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1 1/4 pounds skinless, boneless chicken breast halves (My Mother used a whole, bone-in chicken, skin and all, cut-up into its appropriate pieces. We each had a favorite piece.)


  • Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
  • Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.

I’m so glad my Mother-in-law brought over the delish dish that reminded me of my Mom’s very easy to make Chicken and Rice Bake. I’m going to add this one to my dinner menu some time in the next few weeks. It’s comfort food at it’s best.

Happy Southern Kosher Treif Cooking!




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