Description
A hassle-free, comforting casserole featuring tender chicken and perfectly cooked rice, all baked together in one pan for a delicious family meal.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups regular long-grain white rice, uncooked
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 (10.5-oz) can unsalted cream of mushroom soup (or substitute another can of cream of chicken)
- 2 cups chicken broth
- 1 package (1 oz) onion soup mix
Instructions
- Preheat your oven to 350°F. Lightly spray a 9×13×2-inch baking dish with cooking spray.
- In the prepared baking dish, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, uncooked rice, and onion soup mix until well combined.
- Place the chicken breasts on top of the rice mixture.
- Cover tightly with aluminum foil to trap steam.
- Bake for 75-90 minutes without peeking.
- After the baking time, check for doneness and ensure the chicken is cooked through to 165°F. If necessary, re-cover and bake for an additional 10-15 minutes.
- Let the dish rest for 5 minutes before serving hot.
Notes
Use unsalted cream soups to control sodium levels. Feel free to substitute chicken thighs or use different cream soups based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American