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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.

Preparation time


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)
cup mixed herbs, chopped
1 tbsp Parmesan cheese shavings
1 sachet Knorr chicken à la King Dry Cook-in-Sauce

Preparation method

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 contents of the Knorr Chicken a la King Dry Cook-in-Sauce 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.
Better For You Tips: To increase the vegetable content of this meal include broccoli florets into the chicken and rice mixture when baking it

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