Description
A comforting casserole combining tender chicken, creamy soups, and flavorful rice, perfect for busy weeknights.
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 well mixed.
- Transfer the mixture into the greased casserole dish and spread it evenly.
- Add the optional frozen vegetables or shredded cheese to the rice mixture, stirring them in if desired.
- Place the raw chicken breasts on top of the rice mixture.
- 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 to maintain moisture.
- After 1 hour, remove the foil and check that the chicken is cooked to an internal temperature of 165°F (75°C) and the rice is tender.
- For a golden top, you can broil uncovered for an additional 3–5 minutes if desired.
- Allow the dish to rest for 5–10 minutes before serving.
Notes
Use thinner chicken breasts and ensure to butterfly thick ones for even cooking. Check that you’re using instant rice and keep foil on during baking for moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American