Slow Roasted Chicken And Rice…

My last blog was about my favorite carb “taters”. This blog is about my favorite protein, chicken! I kid you not, I could eat chicken every single night of the week. Nothing tops it in my book. So, as with “taters”, I am always on the lookout for new chicken recipes and the easier the better.

Let me tell you, nothing can be easier than this one. It is pretty much a retro classic and so good to make when you have little time to prepare something. The only glitch is it takes 2 1/2 hours to roast in the oven, but it’s one of those recipes where you prep it and forget it.

This recipe relies on canned soup, cream of chicken and cream of celery, and with a little water, rice, poultry seasoning and carrots you have an entire meal in one pan ready to serve all at the same time. Plus it creates a fabulous aroma in your kitchen. You can’t beat that.

So let’s talk slow roasted chicken and rice…

Lesson Learned 1 – Buy chicken breasts with skin and ribs and debone the chicken yourself: You want to do this for a couple of reasons. First it is much less expensive to buy chicken this way. Second by leaving the skin on it keeps the breast nice and moist during the slow roasting process. Invest in a good boning knife and regularly maintain it with a hand sharpening tool like the one pictured to the left. It is surprisingly inexpensive and will keep your knife nice and sharp for a long time and boning the chicken breasts will be a breeze. These days it’s pretty hard to find boneless breasts with the skin still on so this may be the only way to do it.

Lesson Learned 2 – Use a rice mixture for an extra flavor boost: Go ahead, be adventurous and use a rice mixture instead of just plain white rice. You can use wild rice, basmati rice or the mixture that I use which is a combination of white, brown, wild and red rice and pictured to the right. You’ll be amazed at how it punches up the flavor volume and makes the dish even more interesting.

Lesson Learned 3 – If you use thick carrots cut them in half lengthwise: I found the best way to make sure that the carrots are soft roasted is to cut them in half lengthwise if they are an inch or more thick. If they’re thick and you simply cut them in chunks they will not be as tender. If you like a little more body to your carrots you can certainly roast them without cutting them in half. With this recipe I prefer the carrots soft roasted and found the best way to achieve that is cut any that are overly thick. The decision is totally yours.

There are not a lot of lessons learned to share on this one as it is so darn easy to make. I love this recipe because it is a great blend of convenience and good flavor and cooks in one pan. Try this one and I know it will become a staple in your home…

Slow Roasted Chicken And Rice...

  • Servings: 4
  • Difficulty: Easy
  • Print


1 10 ounce can cream of celery soup

1 10 ounce can cream of chicken soup

5 – 10 ounces of water (the more water the creamier the rice)

3/4 cup of rice

1 Tbs. poultry seasoning

4 small or 2 large boneless chicken breasts with skin on

4-6 carrots sliced lengthwise and cut into chunks

1 tsp. McCormick Perfect Pinch Rotisserie Chicken Seasoning


Preheat oven to 350 degrees. In a medium sized bowl combine the soups, water, rice and poultry seasoning. Chop carrots into chunks.

Spray a 9  x 13 pan with non-stick cooking spray. Spread the soup mixture across the bottom of the pan. Place chicken breasts on top of soup mixture. Arrange carrots around the chicken breasts. Sprinkle the top of the chicken breasts with the rotisserie chicken seasoning.

Cover with foil and roast in the oven for 2 1/2 hours. Do not remove the foil during the entire roasting process. Remove from the oven and uncover. If using large breasts, cut them in half before serving. Serve immediately.

Soup Mixture Ingredients

Arrange The Ingredients In A Prepared Pan

Cover With Foil And Roast

Serving Suggestion

11 thoughts on “Slow Roasted Chicken And Rice…

    • Dan, the soup cooks down and the rice plumps up – I tried it once with half a can of each and it just did not work out the same. And I also tried it just using one of the soups and the flavor wasn’t the same. I would start out with by adding only a half can of water if you’re concerned. This recipe is so easy. And you can use skinless breasts if you can’t find the one’s with the skin on, but I would really try to find ones with the skin on. I think you’ll like this one!


      • re: >>>I would start out with by adding only a half can of water<<<

        You add water to the soups? So the total liquid added to the dish could be as much as four cans?


  1. No, sorry I wasn’t clear. The recipe calls for 5-10 oz. of water which equals one half to one of the cans of soup. Once I get both cans of soup in a bowl I take one of the cans and fill it up half way and add it to the soup. So basically it is half of one of the cans, not 4 cans. Does that make sense now?


      • You certainly can do that – when I did it I found the rice to not be as fluffy. Keep in mind the rice absorbs some of that while it cooks. You’d be amazed with two cans and a little water there is hardly any liquid left after the 2 1/2 hour cooking time. Also keep in mind that those cream soups have much more body to them than a soup like a tomato bisque or french onion. The mixture will be thick. (refer to the picture up top that shows all of the ingredients before I mixed them together.


  2. Thank you a hundred times for the tip about Rice Select Royal Blend. I used it a couple nights ago in your slow roast chicken and rice, and it was an excellent accompaniment. The other night, I used it again, because I was eager to try it with cranberries and some other pilaf ingredients. I realized too late that my main dish that night was quiche, and a rice side dish was completely unnecessary. Ooops.

    So, I refrigerated the cranberry Royal Blend rice pilaf. The next night, I covered the bowl with plastic wrap and warmed it in the microwave for 3 minutes with a tablespoon of water. And the dish was as fluffy and as good as if it were freshly made. Really excellent.

    So, thanks for two excellent dishes — slow roast chicken (I will use a casserole smaller than the recommended 9×13 to avoid drying out the chicken) and the Rice Select Royal Blend.

    Now, what am I going to do with all that white rice I have stored up?

    Liked by 1 person

    • Dan – I’m so glad this worked for you. I so remember the first time I tried the rice blend – I wasn’t sure what to expect and now I don’t think I’ll ever go back to just plain white rice. And I’m just like you, I have an unopened bag of white rice in my pantry. Should we consider selling our rice on EBay? Thanks for following the blog. It is a labor of love and hopefully something that all those people who were never taught to cook can learn from and feel better about their skills in the kitchen. Enjoy!

      Liked by 1 person

  3. Has anyone tried some slices of unsalted butter on top of the boneless, skinless chicken breasts before adding the perfect pinch rotisserie seasoning. Very good and moist. I added about a quarter stick of land o lakes unsalted butter to each large breast it gives great flavor to the rice as well.


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