Rice-A-Roni Chicken Bake


    • 4 quarters or 8 chicken legs
    • 1 box Rice-a-Roni, chicken flavor
    • 1/4 cup white rice, calrose or long grain
    • 1 2/3 cup water
Seasoning (for the chicken):
  • 1 tsp Fresh Ground Pepper – pantry
  • 2 tsps Garlic powder – pantry
  • 1 tsp Salt – pantry
  • 2 tsps Paprika – pantry


  1. Mix seasonings together and sprinkle over chicken. You can leave skin on chicken and remove after cooking or go skinless. Just make sure to season well, before baking.
  2. Preheat oven to 350. Mix 1/4 cup white rice to packaged rice a roni vermicelli/rice mixture and pour into a 13 x 9 roasting pan. Spread rice around to coat bottom of pan. Microwave water till near boil. Add rice a roni seasoning and pour over rice.
  3. Place seasoned chicken onto rice, spread out from each other by a few inches or so. Cover with tin foil and seal tightly. Place pan in oven and let bake for 1 hour (depending on size of chicken, you might have to go 1 1/2 hours). Remove cover and baked an additional 10 -20 mins or until chicken looks nice and brown. Serve hot with a salad or fresh garden veggies and dip.