Mommy Hates Cooking

Maple Chicken and Rice Bake

Maple & Rice Chicken Bake
This recipe was inspired by Maple Rosemary Chicken on $5 Dollar Dinner’s. This recipe sounded delicious, so I knew I had to try it. I love chicken and rice, which made it very appealing to me.

I did adapt it a bit, as I wanted to only use the oven. I also love my rice creamy, so I thought I would turn it into a bake.

Note:  If it appears to still have a lot of liquid after 45 minutes, take the dish out of the oven and stir up the rice mixture.  Then, put it back in the oven for an additional 15 minutes to finish cooking.

6 Responses to “Maple Chicken and Rice Bake”

  1. Emberposted September 7, 2010 at 11:41 am

    I have to admit when I saw the word "maple" I HAD to check out this recipe! Do you think it would still be good with out the rosemary? Don't have any but still want to make it.



  2. Mommy Hates Cookingposted September 7, 2010 at 1:10 pm

    Yes, I think it would still taste great. If you don't like it so sweet do a little less maple syrup.


  3. amy05posted September 14, 2010 at 8:51 am

    So you do not cook the chicken first? Every recipe I have ever done I have cooked the chicken first lol! Found your blog on accident and I love it!


  4. Mommy Hates Cookingposted September 14, 2010 at 12:50 pm

    Thanks for stopping by, I'm glad you found my site! I do not cook it first, I just put it in the meal and let it bake. I usually keep it in the oven anywhere from 45min-1 hour just make sure your chicken is fully cooked before taking it out. I'm always a little leary with chicken so many times I end up overcooking, this seemed to turn out perfectly though with 45 minutes.


  5. Lindaposted October 4, 2010 at 5:17 pm

    i will try this to without rosemary. thanks for sharing



  1. Pingback: Menu Plan Monday 10-4 |

Leave a Comment

Current day month ye@r *