"Chicken leg quarters baked with rice in a creamy broccoli mixture. I dislike most convenience food recipes, but I feel that this one's a winner, as it's not only fast but healthy too!" — Eve Lange
Watch video tips and tricks
chicken leg quarters
1 (4.5 ounce) package
instant long grain and wild rice
1 (10.75 ounce) can
condensed cream of chicken soup
1 (8 ounce) container
This turned out much better than it sounded...with a few changes....I used Rice A Roni broccoli au gratin rice since that was all I had...I sprinkled the leg quarters with garlic powder & pepper & I used only 1 cup water....omitted broccoli since I did not have any on hand....I did let it bake for an hour & 15 minutes after I added the rice because it still seemed liquidy...once I pulled it out of oven the rice absorbed most of the rest of the liquid... Chicken was crispy outside, juicy inside & rice mixture tasted soooo good!!!
This is really easy & tasty, but, recipe calls for too much liquid. I recommend using 1/2 - 1 cup water instead.
If you make this dish, reduce the water to 1/2-1 cup of water or it will take 3 hours to cook down like mine did. Other then that, my clan loved it...or it could be because they were starving because of the time it took to cook. Either way, I'll try this one more time. I did enjoy the rice. With or without the chicken, I'll cook up the rice with all the other ingredients. Excellent flavor!
I liked it!! Cooking time was a little long for me.Should have used less water like the previous review suggested. I like my rice dry.
I made this recipe because I wanted to use up ingredients I had on hand - I used 6oz package of Uncle Ben's instant long grain and wild rice. I also had leftover chicken that I cut up and mixed in with all the other ingredients. I did not follow other reviewers suggestions and use less water - 2 cups was perfect, but it does need to cook longer. I cooked for 30 minutes at 350 covered with foil, turned the temp up to 400 and uncovered for 20-30 minutes, and it turned out perfect. The seasoning packet (from the rice) makes this very tasty, although a little strong. Would definitely make this again.
This recipe was very good and my boyfriend liked it. I will make it again. Like everyone said, it needs only 3/4 cup water, a little more rice, and I also added more broccoli and 1/2 cup shredded cheddar. Turned out really good!!
I used 4 large leg/thigh quarters so I doubled the rice (my hubby loves rice), used 2 c water, LARGE (24oz I think) can of chicken broth, 16 oz sour cream, and cut way down on the garlic. I am Italian and love garlic but it is way too over powering in this dish. After making this twice I have cut down to 1 clove of garlic and that is it. Very easy and good. Thank you
I made this last night for dinner and my husband ate 3 helpings! I should have followed others advice and used less liquid. I did make a few changes using what I had on hand (package of whole grain rice a roni chicken abd herb flavor, chicken legs with skin removed and more broccoli). Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Eve's Chicken Quarters
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 629
** Calories from Fat: 332
Pomegranate juice makes a great marinade for baked chicken.
See how to make Chef John’s no-fail "hunter's chicken" recipe.
It's like a cross between chicken pot pie and chicken and dumplings.