Description
A comforting and filling one-dish meal featuring chicken and rice, perfect for busy cooks.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 2 cups instant rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) water (use the empty soup can for measurement)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing)
- 1 cup shredded cheddar cheese
- 1–2 cups frozen mixed vegetables
- 1 cup diced cooked chicken (to stretch the protein)
- Dash of black pepper, garlic powder, or paprika for added flavor
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch casserole dish with butter.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice. Stir until mixed.
- Transfer the mixture into the greased casserole dish and spread it evenly.
- Add frozen vegetables or shredded cheese if desired, stirring them into the mixture.
- Place the raw chicken breasts on top of the rice mixture. Consider butterflying them if they are thick.
- Sprinkle the onion soup mix evenly over the chicken.
- Cover the dish tightly with aluminum foil and bake for 60 minutes without lifting the foil.
- After 1 hour, remove the foil, ensuring the chicken is cooked to an internal temperature of 165°F (75°C) and the rice is tender.
- For a golden top, broil uncovered for 3–5 minutes if desired.
- Allow to rest for 5–10 minutes before serving.
Notes
Grease the dish well to prevent sticking. Use leftover cooked chicken for convenience. Feel free to adjust seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American