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Ingredients

• ✓ poultry seasoning
• egg noodle
• vegetable oil
• chicken broth
• salt
• celery
• onion
• cornstarch
• water
• chicken

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil until noodles are tender, about 8 minutes. Drain, rinse under cool running water, and drain again.
3. 3 Bring broth, salt, and poultry seasoning to a boil in a Dutch oven. Stir in celery and onion; reduce the heat, cover, and simmer until vegetables have softened, about 15 minutes.
4. 4 Mix cornstarch and water together in a small bowl until cornstarch is completely dissolved; gradually stir into soup. Stir in noodles and chicken, and cook until heated through, 2 to 3 minutes.
5. 5 Serve hot and enjoy!

By CORWYNN DARKHOLME

Ingredients

• ✓ poultry seasoning
• water
• chicken breast
• leek
• onion
• carrot
• celery
• chicken bouillon
• thyme
• black pepper
• chicken broth
• white rice

Instructions

1. 1 Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from the pot and shred.
2. 2 Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.

By vchooch13

Ingredients

• ✓ poultry seasoning
• pepper
• salt
• cranberry sauce
• cranberry sauce
• green bean
• turnip
• corn kernel
• pea
• cooking spray
• egg white
• stuffing
• celery
• carrot
• onion
• water
• turkey carcass

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
2. 2 Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
3. 3 Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
4. 4 Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

By Michelle Manning

Ingredients

• ✓ poultry seasoning
• thyme
• paprika
• black pepper
• bay leaf
• basil
• parsley
• salt
• worcestershire sauce
• barley
• cabbage
• celery
• onion
• carrot
• potato
• tomato
• water
• turkey carcass

Instructions

1. 1 Place turkey carcass in a large soup pot and cover with water; bring to a boil over medium heat. Reduce heat to a simmer, and cook until the remaining meat falls off the bones, about 1 hour.
2. 2 Remove turkey carcass from the pot; pick off and chop any remaining turkey meat, discarding bones.
3. 3 Strain broth through a fine mesh strainer into a clean soup pot. Add chopped turkey to the strained broth and bring to a boil.
4. 4 Reduce heat and stir in tomatoes, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, pepper, paprika, poultry seasoning, and thyme. Simmer until vegetables and barley are tender, about 1 more hour. Remove bay leaf before serving.

By BirdNSav

Ingredients

• ✓ poultry seasoning
• black pepper
• salt
• rice
• onion powder
• rosemary
• garlic
• celery
• carrot
• onion
• water
• black pepper
• salt
• bay leaf
• thyme
• rosemary
• garlic
• celery
• carrot
• onion
• turkey carcass

Instructions

1. 1 Combine carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot. Pour in enough water to cover; bring stock to a boil, cover the pot, reduce heat, and simmer until flavors blend, about 1 hour.
2. 2 Remove meat from bones and set aside; discard carcass. Remove and discard vegetables and bay leaves with a slotted spoon.
3. 3 Stir in onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder. Bring soup to a boil; reduce heat, cover the pot, and simmer until vegetables are tender, 20 to 30 minutes.
4. 4 Add cooked rice and reserved meat; season with salt and pepper. Cook until warmed through, about 5 minutes.

By Sarah

Ingredients

• ✓ poultry seasoning
• chicken breast
• cream of chicken soup
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish; season with poultry seasoning.
3. 3 Mix together condensed soup and milk in a bowl. Pour soup mixture evenly over chicken.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 1 1/2 hours. An instant-read thermometer inserted in the center should read at least 165 degrees F (74 degrees C).

By Pat Johnson

Ingredients

• ✓ poultry seasoning
• turkey leg
• salt
• black pepper
• aluminum foil

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse turkey legs and pat dry. Season with poultry seasoning, salt, and pepper.
3. 3 Wrap each leg tightly in aluminum foil. Place wrapped legs into a slow cooker with no liquid or other ingredients. Cover and cook on Low until meat is no longer pink at the bone and the juices run clear, 7 to 8 hours. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
4. 4 Remove from the slow cooker and let sit for 10 to 15 minutes. Carefully remove and discard foil. Separate thighs from drumsticks.

By kmdennis

Ingredients

• ✓ poultry seasoning
• chicken
• cream of mushroom soup
• buttery round cracker
• hamburger bun

Instructions

1. 1 Combine shredded chicken, condensed soup, crushed crackers, and poultry seasoning in a large saucepan over medium heat. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve warm on buns.

By Betsy

Ingredients

• ✓ poultry seasoning
• chicken
• kosher dill pickle
• chicken broth
• salt
• black pepper

Instructions

1. 1 Rub poultry seasoning all over chicken. Place chopped pickles in the cavity of the chicken. Pour broth into the slow cooker and add the chicken.
2. 2 Cook on High for 4 hours.
3. 3 Carefully transfer chicken to a large baking pan. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil chicken for 10 minutes or until skin has browned.
4. 4 Carve chicken and discard carcass. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ poultry seasoning
• chicken breast
• black pepper
• garlic powder
• paprika

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

By Sue Primeau

Ingredients

• ✓ poultry seasoning
• chicken
• beer
• liquid smoke
• bay leaf
• metal skewer

Instructions

1. 1 Rinse and dry chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas; slide bay leaves under skin. Coat chicken with poultry seasoning.
2. 2 Drink 1/2 of the can of beer; pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight-up position.
3. 3 Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through wing, ribs, beer can tab, and out the opposite side. (This keeps the can from falling out of chicken.)
4. 4 Preheat the grill by lighting the coals. Spread the coals to form a ring around the outside edge of the grill.
5. 5 Place chicken in the center, standing up on the can to cook. Close grill; cook for 2 hours. A meat thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove chicken carefully from the grill so as not to spill the contents of the can. Remove skewer and beer can; let chicken sit for 15 minutes before cutting.

By Max

Ingredients

• ✓ poultry seasoning
• olive oil
• italian seasoning
• paprika
• salt
• chicken

Instructions

1. 1 Gather the ingredients. Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions.
2. 2 Whisk olive oil, Italian seasoning, poultry seasoning, paprika, and salt together in a small bowl.
3. 3 Pat chicken dry using paper towels. Brush spice mixture over entire chicken, including underneath the wings.
4. 4 Place chicken in the basket of the air fryer breast side down; cook, undisturbed, for 45 minutes. Carefully flip the chicken over using tongs; cook until an instant-read thermometer reads 165 degrees F (74 degrees C), about 20 minutes.
5. 5 Remove chicken to a cutting board; let rest for 10 minutes.

By Soup Loving Nicole

Ingredients

• ✓ poultry seasoning
• mayonnaise
• salt
• black pepper
• white vinegar
• chicken breast

Instructions

1. 1 In a shallow glass bowl combine the mayonnaise, salt, pepper, poultry seasoning, and vinegar. Whisk until fully blended. Reserve 1/4 of the sauce for basting. Pierce chicken pieces with a fork and add to remaining sauce, tossing to coat. Cover and refrigerate for 2 to 4 hours to marinate.
2. 2 Lightly oil grill and preheat to medium high.
3. 3 Remove chicken pieces from sauce/marinade and grill for 6 to 8 minutes on each side or until chicken is no longer pink and juices run clear. Baste with reserved sauce while grilling.

By Joan

Ingredients

• ✓ poultry seasoning
• egg
• vegetable oil
• cider vinegar
• salt
• black pepper

Instructions

1. 1 Whisk egg in a medium bowl; gradually drizzle in oil while continuing to whisk until well combined and emulsified. Whisk in vinegar, salt, poultry seasoning, and black pepper.
2. 2 Set some sauce aside for basting while grilling; refrigerate until ready to use. Pour remaining sauce into a shallow baking dish; add chicken and toss to coat with marinate. Cover the dish; marinate in the refrigerator, 4 hours to overnight.

By Kathy

Ingredients

• ✓ poultry seasoning
• kosher salt
• onion powder
• black pepper
• vegetable broth
• water
• cranberry juice

Instructions

1. 1 Combine salt, poultry seasoning, onion powder, and black pepper in a large stockpot; pour in vegetable stock, water, and cranberry juice and bring to a boil. Reduce heat to medium-low; simmer 20 minutes. Remove from heat; cool to room temperature.
2. 2 Submerge a turkey into cooled brine; refrigerate 12 to 16 hours. Drain turkey; pat dry before roasting according to your recipe's instructions.

By Blair

Ingredients

• ✓ poultry seasoning
• chicken tender
• salt
• black pepper
• egg
• corn flakes
• avocado oil cooking spray

Instructions

1. 1 Preheat the air fryer to 375 degrees F (190 degrees C).
2. 2 Season chicken with poultry seasoning, salt, and black pepper.
3. 3 Place beaten egg onto a small rimmed plate. Place cornflakes onto a second rimmed plate.
4. 4 Dip chicken in beaten egg, then press in cornflakes to coat. Place in the air fryer basket and spray the tops with avocado oil.
5. 5 Cook in the preheated air fryer for 7 to 8 minutes. Flip chicken, spray again with avocado oil, and air fry for 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ poultry seasoning
• olive oil
• parsley flakes
• salt
• paprika
• black pepper
• turkey leg

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk together olive oil, poultry seasoning, parsley, salt, paprika, and pepper in a small bowl until evenly combined.
3. 3 Brush 1/2 of oil mixture on all the sides of the turkey legs and place into the air fryer basket.
4. 4 Cook for 25 minutes. Brush the tops of the turkey legs with some of the oil mixture. Flip turkey legs over and brush with remaining oil mixture. Cook until turkey is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ poultry seasoning
• breakfast sausage
• margarine
• celery
• onion
• white bread cube
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook sausage until brown and crumbly, 5 to 7 minutes. Transfer to a large bowl with a slotted spoon.
2. 2 Pour sausage drippings into a measuring cup; add enough butter to equal 1 cup. Pour into the skillet over medium heat.
3. 3 Sauté celery and onions in butter mixture until onion is tender; do not brown.
4. 4 Stir in 1/3 of the bread cubes.
5. 5 Transfer mixture to the bowl with sausage. Add remaining 2/3 bread cubes, poultry seasoning, and pepper; mix well.

By Elizabeth Ryan

Ingredients

• ✓ poultry seasoning
• turkey stock
• water
• all-purpose flour
• salt
• black pepper
• celery salt

Instructions

1. 1 Bring turkey stock to a boil in a medium saucepan.
2. 2 Whisk water and flour together in a small bowl until smooth; gradually whisk into turkey stock. Season with poultry seasoning, salt, pepper, and celery salt.
3. 3 Bring to a boil, reduce heat, and simmer until thickened, 8 to 10 minutes.

By Veronica Harper

Ingredients

• ✓ poultry seasoning
• breakfast sausage
• margarine
• celery
• onion
• bread
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir sausage in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Remove sausage from the skillet with a slotted spoon and drain on a paper towel-lined plate.
3. 3 Pour pan drippings into a liquid measure. Add as much melted butter as needed to measure 1 cup; pour back into the skillet and place over medium heat.
4. 4 Add celery and onion to the skillet; cook and stir until onion is tender but not browned, about 10 minutes.
5. 5 Add 1/3 of the bread cubes and stir to moisten.
6. 6 Transfer bread and onion mixture to a large bowl. Add sausage, remaining bread cubes, poultry seasoning, and pepper; stir until well combined, using caution as it will be hot.
7. 7 Bake as desired or use to stuff a turkey.

By MOMMY5

Ingredients

• ✓ poultry seasoning
• cider vinegar
• vegetable oil
• egg
• salt
• black pepper
• chicken

Instructions

1. 1 Purée cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth.
2. 2 Pour marinade into a resealable plastic bag. Add chicken halves, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat chicken dry with more paper towels. Reserve marinade.
5. 5 Place chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ poultry seasoning
• vegetable shortening
• all-purpose baking mix
• salt
• paprika
• black pepper
• chicken
• cream of chicken soup
• milk
• all-purpose baking mix
• milk
• parsley

Instructions

1. 1 Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
2. 2 Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
3. 3 Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.

By Caryl

Ingredients

• ✓ poultry seasoning
• chicken
• buttermilk
• garlic powder
• onion powder
• celery seed
• vegetable oil
• tempura batter mix

Instructions

1. 1 Wash chicken and pat dry. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight.
2. 2 In a large frying pan or wok, heat oil to 325 degrees F. Drain chicken in a colander to remove excess buttermilk. Place tempura batter mix in a large paper bag; add chicken. Close top and gently shake bag to coat chicken with tempura batter mix. Remove chicken and fry, turning pieces over after 3 minutes. Continue to fry, turning occasionally, until browned on all sides.

By Kikkoman

Ingredients

• ✓ poultry seasoning
• ground turkey
• egg
• onion
• bread crumb
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix the turkey, egg, onion, and bread crumbs. Adjust the amount of bread crumbs as needed to make a stiff mixture. Season with salt and pepper. Transfer the mixture to a 9x5 inch loaf pan, and sprinkle with poultry seasoning.
3. 3 Bake 1 1/2 hour in the preheated oven, or until meat is cooked through and the internal temperature is at least 170 degrees F (70 degrees C) when taken with a meat thermometer.

By AMANDA FAIR

Ingredients

• ✓ poultry seasoning
• ✓ poultry seasoning
• water
• butter
• raisin
• stuffing mix
• apple
• turkey breast
• salt
• pepper

Instructions

1. 1 Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.
3. 3 Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.
4. 4 Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.
5. 5 Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.

By ainsliek

Ingredients

• ✓ poultry seasoning
• turkey
• water
• chicken bouillon powder
• garlic powder
• onion powder
• parsley
• paprika

Instructions

1. 1 Preheat an outdoor grill for indirect medium heat and lightly oil the grate.
2. 2 Place turkey, breast-side down, onto the preheated grill. Sear on both sides until skin is golden to dark brown.
3. 3 In a large roasting pan, mix water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika together.
4. 4 Place turkey, breast-side down, into the roasting pan and scoop seasoning mixture over top. Cover the pan tightly with foil and place onto the grill.
5. 5 Grill until no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C). Remove from the grill and let stand for 15 minutes before carving.

By Rtarver

Ingredients

• ✓ poultry seasoning
• turkey wing
• onion
• seasoned salt
• black pepper
• garlic
• water
• cream of mushroom soup

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish and cover.
3. 3 Bake in the preheated oven until browned, about 1 hour.
4. 4 Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings in the casserole dish and return to the oven, uncovered.
5. 5 Continue baking, uncovered, until golden brown, about 1 hour more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Makenzie and Cy

Ingredients

• ✓ poultry seasoning
• turkey
• water
• apple cider
• kosher salt
• sugar
• olive oil
• thyme

Instructions

1. 1 Rinse turkey inside and out with cold water; pat dry with paper towels.
2. 2 Combine water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring until salt and sugar dissolved. Submerge turkey in brine, cover container, and refrigerator, 8 hours to overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Remove turkey from brine; discard brine. Place turkey, breast-side up, in a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over breast and thighs with your fingers.
5. 5 Whisk olive oil, thyme, and poultry seasoning together in a small bowl; rub over turkey and underneath loosened skin. Cover turkey loosely with aluminum foil.
6. 6 Cook in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near but not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 ½ hours. Remove foil about 45 minutes before end of cook time to brown skin. Rest turkey before carving, 30 to 45 minutes.

By Lauren

Ingredients

• ✓ poultry seasoning
• pork sausage
• celery
• onion
• cornbread
• bread crumb
• chicken broth
• sage

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine sausage, celery, and onions in a large, deep skillet over medium-high heat. Cook, stirring often and breaking sausage up with a spoon, until sausage is evenly browned and crumbly and vegetables are translucent, 7 to 10 minutes. Remove from the heat and drain.
3. 3 Transfer sausage mixture to a large bowl. Add crumbled cornbread, bread crumbs, chicken broth, poultry seasoning, and sage. Mix until well combined, then transfer to a 9x13-inch baking dish. Cover with foil.
4. 4 Bake in the preheated oven until stuffing is well set and cooked through, about 45 minutes.

By Sara

Ingredients

• ✓ poultry seasoning
• water
• chicken bouillon granules
• chicken breast
• green bell pepper
• yellow rice
• olive oil
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
3. 3 Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast on top of rice; season with black pepper and poultry seasoning.
4. 4 Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

By Noty661