Uncle Josh's Famous Chicken and Rice

13 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Josh Adams
Recipe by  Josh Adams

“If you like chicken and rice, you'll love this simple and quick recipe for America's favorite bird (and grain)! If desired, add corn and green beans on the side for a full meal! Most excellent!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Prepare instant rice according to package directions. (Note: 2 cups of uncooked rice will yield about 4 cups of cooked rice.)
  2. In a 9x13 inch baking dish, thoroughly mix the cooked rice, soup, water, lemon pepper, lemon and herb seasoning, cumin and thyme. Press chicken breasts into mixture until only the tops show.
  3. Cover and cook 30 minutes in the preheated oven. Pierce chicken breasts with a fork. Continue cooking 30 minutes. Enjoy!

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Reviews (13)

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I am so sorry but this recipie is really bad. Imagine all the cumin and tyme for only four cooked cups rice, then imagine six bland chicken breasts baked on top. Thats exactly what is is and what it tastes like! It was really strong rice with bland chicken. I decided to make this because it seemed a lot healthier than other chicken and rice dishes, but I was so disappointed. To make matters worse I had a friend over to eat that night, and when I offered to put frozen pizza in for her instead she accepted!

Josh Adams

Josh Adams

A recipe is just this -- a recipe....You have to tweak it to your own taste. To say it's bad is your opinion. Many people like this recipe. Many cooks don't follow a recipe exactly.....There are variations -- try them.

Menwith Hill'er Back Home !!

Menwith Hill'er Back Home !!

Please don’t pay attention to the negative reviews here! This recipe is a real gem for a quick and easy and DELICIOUS dinner! Great with dilled peas and buttered soft French bread!! Along with the water - I used one can of Amy’s Organic Cream of Mushroom soup, 1 heaping tablespoon of Sylvia’s Lemon Pepper seasoning, a heaping ½ tsp of cumin, fresh (not dried) thyme, ½ tsp salt, ½ tsp dried lemon peel, and the juice of ½ small lemon (last three my additions). The beauty in a recipe that most of the ingredients are “to taste” means that if it is bland – then it is the fault of the cook, NOT of the recipe’s author!!! The only suggestion I have for the author is to have listed salt to taste – because a lot of new cooks wouldn’t know to do that “to taste” - even if it’s not listed. I mixed the above with my already cooked/diced chicken and just-cooked jasmine rice. I cooked for a shorter time, since my chicken was cooked already. This was absolutely delicious and I will fix it again and again!!! Thanks a bunch “Uncle Josh”!!!

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Amount Per Serving (6 total)

  • Calories
  • 297 cal
  • 15%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 29.5 g
  • 10%
  • Protein
  • 28 g
  • 56%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 405 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Asian Chicken and Rice from Uncle Ben's(R)


next recipe:

Busy Day Chicken and Rice