Ingredients
- 1 ½ cups long-grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 ½ cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 4 boneless, skinless chicken breasts
- 2 tbsp butter, melted
- 1 tbsp dried parsley (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare rice mixture: In a large bowl, combine uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper. Stir until well combined.
- Assemble casserole: Pour the rice mixture into a greased 9×13-inch baking dish and spread evenly.
- Add chicken: Place the chicken breasts on top of the rice mixture, pressing them slightly into the sauce.
- Add butter: Drizzle melted butter over the chicken.
- Cover & bake: Cover the dish tightly with aluminum foil to trap the steam. Bake for 1 hour and 30 minutes without peeking!
- Finish & serve: Remove from the oven and let sit for 5 minutes before uncovering. Garnish with dried parsley and serve warm.
Notes
- Vegetarian option: Skip the chicken and add extra veggies like carrots, peas, and mushrooms.
- Cheesy twist: Add shredded cheese on top in the last 10 minutes of baking for extra flavor.
- Different meats: Swap chicken for turkey breasts.
- Spicy version: Add a pinch of cayenne pepper or diced jalapeños to spice things up.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
