Baked Roasted Chicken Recipe Casserole Dutch Oven

Baked Roasted Chicken Recipe

Baked Roasted Chicken RecipeBaked Roasted Chicken Recipe

We are having a dinner party and you are invited. As a virtual guest, of course. ๐Ÿ™‚ My husband and I are cooking for some friends and sharing one of his favorite recipes. We made this chicken this week for the family just to test it out. We hope that you love this Baked Roasted Chicken Recipe.

Baked Roasted Chicken Recipe

Serves 6


Baked Roasted Chicken Recipe


  1. Preheat oven to 375.
  2. In aย  saucepan, boil the rice, celery, carrots, onions, garlic, 1 package of Knorr Chicken Stock, 3 1/2 cups of water and a pinch of salt. Cover and let simmer for 18 minutes or until rice absorbs the water and is tender. Fluff with fork to check.
  3. Melt the butter in a skillet. Season the chicken with salt & pepper, then dust the in flour (light coating) on each side. Saute the chicken for about one minute on each side or until the coating is golden brown.
  4. Add the milk plus 1 1/2 cups of water. Stir the mixture as it thickens and let it boil for around a minute. A good rule of thumb is to allow the sauce to coat the back of the spoon.
  5. Spray your dutch oven generously with cooking spray. Layer the bottom of the pan with rice. Pour the chicken and sauce mixture evenly over the rice. Add a layer of cheese.
  6. Bake for 15-20 minutes at 375 degrees or until golden brown.

This recipe makes a creamy, delicious chicken with recipe. The dish is rich so you could actually get away with serving some fresh asparagus or broccoli (our favorites) and cutting the portion size down a bit. We hope that you love this Baked Roasted Chicken Recipe.

Baked Roasted Chicken Recipe

Baked Roasted Chicken Recipe

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9 Comments Leave a Comment »

  1. Mmmmm I was totally trying to decide what to cook tonight – and this made my decision easy! ๐Ÿ™‚

  2. Ok I have to follow up and tell you that I made the biggest Chicken Casserole Fail EVER trying to make this tonight ROFL I am SO not a cook, and I messed this up big time. When I put the chicken and flour in, it like STUCK to the chicken before I could pour anything else in, so it was all clumpy. I kept stirring but it didnt do any good. Also, I am at 45 minutes cooking and my chicken is still pink in the middle, so I am not sure if my breasts were too thick or what. I have tasted it and it TASTES ok… but MAN I can sure screw up a dish LOL

    • Stacie

      Thank you so much for your feedback Lynsey. Apparently I am not as good at the technical aspect of recipe writing as I thought I was. :*( So sorry about that.

      I went back over everything with my chef husband and he helped me to re-work the recipe. Now it more accurately describes how we cooked the chicken but more importantly, it was save anyone else from getting a sticky mess.

      I really appreciate your honesty. I am so embarrassed that you tried it and it didn’t work the way it did for us.

  3. Lizbeth

    I am really happy that I able to read this kind of stuff and I appreciate it a lot because of featuring this mouth watery food which is Roasted Chicken Bake. I haven’t try this one but I will one of these days. I’m sure my husband will like it too. Great!

  4. I bet the fresh thyme adds a nice flavor. I’ll have to try it – I love meals that result in left overs!

  5. Stacie, that looks so good!!! I love the pan too. ๐Ÿ™‚

  6. that sounds delicious! i’m always looking for new recipes..i might have to try this out!

  7. Erin

    I’m going to try this recipe. If I use chicken thighs can I use skin on bone in? Are the cooking times still the same?

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