It's with orzo, not rice, but this is awesome. I'm sure you could throw in some peas or something.

It couldn't be easier.

http://www.marthastewart.com/317393/chicken-lemon-and-dill-with-orzo

Anonymous wrote:Thanks 20:06 - I have some arborio rice that I've been needing to use up! I was going to do some thighs skin up - I figured that would give it all more flavor.

19:05 - I mostly just want this to be super easy but hate the flavor of cream-of-soup recipes. I figured onion, garlic, chicken broth, and some lemon juice (and salt and pepper) oughtta give it enough flavor, don't you think?

You can make your own cream of chicken soup substitute:

http://southernfood.about.com/od/ingredientsubstitutions/r/bl90911a4.htm

http://www.food.com/recipe/healthy-substitute-for-cream-of-chicken-soup-18157

Thanks 20:06 - I have some arborio rice that I've been needing to use up! I was going to do some thighs skin up - I figured that would give it all more flavor.

19:05 - I mostly just want this to be super easy but hate the flavor of cream-of-soup recipes. I figured onion, garlic, chicken broth, and some lemon juice (and salt and pepper) oughtta give it enough flavor, don't you think?

OP,

I've cooked a 1/2 cup rice with 1 3/4 cups of liquid in a shallow casserole dish in a 350 over for 30-40 minutes until the liquid is absorbed. (You may have to stir mid way through cooking time) The result was creamy and zero dairy. I used arborio rice. (You could brown ground chicken in a saute pan and add to this.)

I usually cook split chicken breast with potato chunks at a higher temp to crisp up chicken skin. Start the root vegs on a baking sheet at 450 for 15 minutes, then add the chicken and cook 30-35 minutes more

Nothing is going to thicken up and provide the liquid to cook the rice unless you go the cream of something route. You could use regular broth but I would think it would be majorly lacking in flavor. Another option is to just bake the chicken and do rice on the stove. You can coat the chicken with something like mayo then coat in bread crumbs to bake. The mayo, or even ranch dressing, helps retain some moisture. Although if you're a fan of the creamy soup type recipes but don't want to buy the crud in the can, you can make your own base with slightly more wholesome ingredients.

http://1orangegiraffe.blogspot.com/2011/07/anything-you-wanna-call-it-casserole.html?showComment=1310864846151#c3489139395376988271

Hello!

I'm looking for a great recipe for a baked chicken and rice dish that doesn't involve any "cream of" soups. Something really easy I can throw in the oven and the chicken and rice and veggie will cook together. I scoured the internet and didn't find anything fantastic so I'd love to hear yours!