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A close-up of rice.
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5 from 2 votes

Chicken and Rice with Crushed Pineapple

Inspired by Katie Roth
Prep Time10 mins
Cook Time2 hrs 30 mins
rest10 mins
Total Time2 hrs 40 mins
Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 466kcal
Author: Dan from Platter Talk

Ingredients

  • 1 whole roasting chicken
  • 1 family size can cream of mushroom soup
  • 1 ½ cups rice
  • 3 cups water
  • ½ white onion finely diced
  • 1 small can crushed pineapples
  • 1 small package baby portabella mushrooms optional
  • 2 teaspoons salt
  • fresh ground peppercorn to taste

Instructions

  • Preheat oven to 400 degrees, F.
  • Thoroughly rinse and scrub chicken under cold water, in sink.
  • Prepare a 9"x13" baking dish with non-stick coating.
  • Slice and lightly saute mushrooms (optional).
  • In large mixing bowl, combine soup, riced, water, and pineapple, and mushrooms, onions. Stir well.
  • Place ⅓ of rice mixture in baking pan.
  • Set chicken on top bed of rice mixture, breast side up.
  • Pour remaining rice mixture over chicken.
  • Salt and pepper to taste.
  • Cover with foil and bake 2.5 hours, or until internal temperature is 165 degrees F and/or juices run clear.
  • Allow to set for 10 minutes before serving.

Nutrition

Calories: 466kcal | Carbohydrates: 43g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 874mg | Potassium: 348mg | Fiber: 1g | Sugar: 5g | Vitamin A: 194IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg