Herbed Chicken and Rice Bake

Herbed Chicken and Rice Bake

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Mixed herbs and chicken stock add great flavour to this chicken and rice dish.

  • Recipe serves4
  • Preparation time5 minutes
  • Cooking time50 minutes


  • 50 ml White wine
  • 450 ml Chicken stock
  • 500 ml cold milk
  • 250 ml Rice, uncooked
  • 30 ml lemon juice
  • 6 Spring onions, chopped
  • 45 ml Stork Margarine
  • 500 g Chicken pieces
  • 1 Pinch Salt and pepper to taste
  • ½ Cup Mixed herbs, chopped
  • 1 tbsp Parmesan cheese shavings
  • 1 sachet KNORR Chicken a’la King Dry Cook-in-Sauce


  • Brown chicken pieces in Stork margarine over a medium heat in a large saucepan.
  • Place in a baking dish, top with spring onions and squeeze the lemon juice over the chicken pieces.
  • Sprinkle the rice over the chicken pieces, and stir until well coated.
  • Mix the packet contents with the milk, stock, wine, salt and pepper and herbs.
  • Pour over the chicken and rice mixture and bake at 180°C for 40 min until the rice is cooked and chicken is tender, adding more liquid if necessary.
  • Serve this dish with shavings of Parmesan cheese.