Ingredients
4 boneless, skinless chicken breasts
1 cup uncooked long grain white rice
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) water
1 envelope onion soup mix
Salt and pepper to taste
Fresh parsley for garnish
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C).
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Prepare the Rice Mixture: In a 9×13-inch baking dish, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, and water. Stir until well mixed.
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Add the Chicken: Place the chicken breasts on top of the rice mixture. Season with salt and pepper to taste.
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Add the Onion Soup Mix: Sprinkle the onion soup mix evenly over the top of the chicken and rice.
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Bake: Cover the baking dish tightly with foil and bake for 1 hour 15 minutes, or until the chicken is fully cooked and the rice is tender.
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Rest and Serve: Let the dish rest for 5 minutes before serving. Garnish with fresh parsley for a burst of color and flavor.
Notes
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Variations: Add frozen peas, carrots, or corn to the rice mixture for extra flavor and nutrition. For a cheesy twist, sprinkle shredded cheese over the chicken during the last 10 minutes of baking.
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Spicy Twist: Add cayenne pepper or hot sauce to the rice mixture for extra heat.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or cover with foil and bake at 350°F for 15-20 minutes.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American, Comfort Food
- Diet: Gluten Free
