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Vermont Chicken & Rice

vermont maple chicken and rice recipe

Delicious chicken casserole accented with sweet maple and savory sage…

  • Preparation: 10 min
  • Cooking: 1 h
  • Ready in: 1 h 10 min


  1. Preheat oven to 350F.
  2. Rinse chicken and pat dry.
  3. Combine rice, chicken broth and 1-1/2 Tbsp Vermont Grill Dryglaze in bottom of 9" x 13" baking dish.
  4. Rub chicken with olive oil and place in resealable plastic bag. Add remaining seasoning to bag, seal and gently shake so that chicken is evenly coated. Refrigerate for 30 min.
  5. Arrange chicken on top of rice mixture.
  6. Cover and seal tightly with foil; bake for 1 hour or until instant read thermometer registers 160F when inserted in thickest part of breast.

2 Replies to “Vermont Chicken & Rice”

    1. Hi April,
      If you’d like to use cauliflower rice, we recommend cooking them separately. Cook your preferred cauliflower rice and use the Vermont Maple DryGlaze package directions to roast your chicken. Serve the chicken on top of the cauliflower rice. Hope you enjoy!

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