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Barbecue Chicken & Rice

This hearty, home-style casserole goes well with a green salad and crusty dinner rolls.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

1 tablespoon butter
1 cup uncooked rice
1/2 cup finely chopped celery
1/2 cup finely chopped onions
1/2 cup shredded carrots
2-1/2 cups chicken broth
1 cup barbecue sauce
1 package (8 ounces) cream cheese, softened, cut into pieces
2 cups coarsely chopped Gold’n Plump® Deli Rotisserie Chicken
1 can (2.8 ounces) fried onion rings
Fresh parsley if desired

Instructions 

Heat oven to 350° F. Melt butter in a 12-inch oven-proof skillet over medium-high heat. Stir in rice, celery, onion, and carrots. Cook 3 to 4 minutes, stirring frequently, until rice and onions just start to brown. Carefully stir in broth, barbecue sauce, and cream cheese. Bring to a boil, stirring frequently. Stir in chicken and cover skillet.

Place skillet in oven. Bake for 20 to 25 minutes, stirring twice, until rice is tender. Top with onion rings and bake 4 to 5 minutes or until onion rings are hot. Garnish with chopped fresh parsley.

Tips 

One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      770
    • Calories from Fat 
      48%
    • Total Fat 
      41g
    • Saturated Fat 
      20g
    • Total Carbohydrate 
      74g
    • Protein 
      27g
    • Sugars 
      12g
    • Cholesterol 
      140mg
    • Dietary Fiber 
      2g
    • Sodium 
      1,890mg
  • DAILY VALUE
    • Vitamin A 
      67%
    • Vitamin C 
      3%
    • Calcium 
      9%
    • Iron 
      18%
  • DIETARY EXCHANGES
    • Starch/Bread 
      3.5
    • Fat 
      6.5
    • Vegetable 
      1
    • Lean Meat 
      3.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source