Uncle Josh's Famous Chicken and Rice Recipe - Allrecipes.com

Uncle Josh's Famous Chicken and Rice

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"If you like chicken and rice, you'll love this simple and quick recipe for America's favorite bird (and grain)! If desired, add corn and green beans on the side for a full meal! Most excellent!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Prepare instant rice according to package directions. (Note: 2 cups of uncooked rice will yield about 4 cups of cooked rice.)
  2. In a 9x13 inch baking dish, thoroughly mix the cooked rice, soup, water, lemon pepper, lemon and herb seasoning, cumin and thyme. Press chicken breasts into mixture until only the tops show.
  3. Cover and cook 30 minutes in the preheated oven. Pierce chicken breasts with a fork. Continue cooking 30 minutes. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2002

A recipe is just this -- a recipe....You have to tweak it to your own taste. To say it's bad is your opinion. Many people like this recipe. Many cooks don't follow a recipe exactly.....There are variations -- try them.

Most Helpful Critical Review
Jun 22, 2003

I am so sorry but this recipie is really bad. Imagine all the cumin and tyme for only four cooked cups rice, then imagine six bland chicken breasts baked on top. Thats exactly what is is and what it tastes like! It was really strong rice with bland chicken. I decided to make this because it seemed a lot healthier than other chicken and rice dishes, but I was so disappointed. To make matters worse I had a friend over to eat that night, and when I offered to put frozen pizza in for her instead she accepted!

Feb 18, 2009

Please don’t pay attention to the negative reviews here! This recipe is a real gem for a quick and easy and DELICIOUS dinner! Great with dilled peas and buttered soft French bread!! Along with the water - I used one can of Amy’s Organic Cream of Mushroom soup, 1 heaping tablespoon of Sylvia’s Lemon Pepper seasoning, a heaping ½ tsp of cumin, fresh (not dried) thyme, ½ tsp salt, ½ tsp dried lemon peel, and the juice of ½ small lemon (last three my additions). The beauty in a recipe that most of the ingredients are “to taste” means that if it is bland – then it is the fault of the cook, NOT of the recipe’s author!!! The only suggestion I have for the author is to have listed salt to taste – because a lot of new cooks wouldn’t know to do that “to taste” - even if it’s not listed. I mixed the above with my already cooked/diced chicken and just-cooked jasmine rice. I cooked for a shorter time, since my chicken was cooked already. This was absolutely delicious and I will fix it again and again!!! Thanks a bunch “Uncle Josh”!!!

Aug 27, 2003

If only it tasted as good as it smells. It's very bland and definitely missing something. If I were to make it again, and I doubt I will, I would probably cut the cumin in half and add some garlic.

Dec 07, 2006

Wonderfully delicious! I used cream of mushroom for the soup and my 4 boys love it.

Apr 26, 2006

I liked this recipe as a starting point. I made the rice as shown, but added a bit of garlic. I seasoned the chicken with garlic & herbs before cooking. Tasted great! Tweak this recipe to your taste & you'll have a quick and yummy dinner.

Jun 29, 2005

worse recipe i have used

Jun 30, 2009

We loved this recipe! Easy and delicious. We used 3 chicken breasts instead of 6 which was plenty - I don't think there would have been enough rice for 6 chicken breasts! We will definitely make it again!!!


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 405 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Josh Adams
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