Cajun Chicken Rice

Jan 03, 2019
A spicy yet delicious meal that is easy to cook with skinless, boneless chicken thighs along with our Creole Roasted Chicken Rice Mix. Top it off with cheese and a little extra of our Original Creole Seasoning during the last five minutes of cooking for an extra touch of flavor.
Prep time: 10 minutes   Cooking time: 40 minutes   Serves: 4  


4 Whole Chicken Thigh Meat (Boneless)
1 1/2 Tbsp. Tony Chachere's Original Creole Seasoning
14 Oz. Tony Chachere's Creole Roasted Chicken Rice Mix (Two Boxes)
1 Can Cream of Mushroom Soup
2 Cups Water or Low Sodium Stock
1 1/2 Cup Milk


1: Rinse and pat chicken, then season with Original Creole Seasoning. Place in casserole dish sprayed with nonstick spray.
2: Set oven to 375 degrees and place casserole dish inside. Cook for 30-35 minutes (or until chicken is completely cooked).
3: Remove casserole dish from oven, and place chicken on separate plate. In same casserole dish add Creole Roasted Chicken Rice Mix, Cream of Mushroom Soup, water (or low sodium stock) and milk.
4: Place chicken on top of rice and spoon part of liquid over chicken.
5: Cover casserole dish and place back in oven. Cook until rice is cooked and begins bubbling.
6: Remove casserole dish from oven and let set for 10 to 15 minutes, then serve.

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Tony Chachere's Creole Roasted Chicken Rice Mix
Tony Chachere's Original Creole Seasoning
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