Legacy Recipe: Festive Chicken and Rice [Free Printable]

I was going through some old file folders of recipes the other day and came across one of my favorites that my mother used to make. I love the feeling that I get when that happens because it takes me back in time and I can remember how the dish looked on the table as we gathered to eat supper.

I hope you will enjoy it as well. It’s delish!

FESTIVE CHICKEN AND RICE

1 box long grain and wild rice

3 pounds of chicken pieces (I use 1 whole chicken cut up, but a pkg. of legs and thighs would work)

1 can whole berry cranberry sauce

3 Tbs. butter

2 Tbs. soy sauce

1 Tbs. lemon juice

½ cup sliced blanched almonds

Heat oven to 325 degrees.

Sprinkle rice evenly in a buttered baking dish (9×13)

Sprinkle contents of seasoning packet over rice.

Arrange chicken pieces on rice.

Combine cranberry sauce, butter, soy sauce and lemon juice in a medium sauce pan, and heat over medium heat, stirring constantly until cranberry sauce and butter are melted.

Pour over chicken.

Cover with foil and bake for 1 hour and 10 minutes.

Uncover and sprinkle with almonds.

Bake uncovered another 10 minutes or until rice and chicken are tender and almonds are lightly browned.

Makes 6 servings.

To view or print a FREE recipe card, just click on the image below. We hope you enjoy!