Description
A simple and delicious one-dish casserole featuring tender chicken and perfectly cooked rice cooked in a savory broth, perfect for Sunday dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 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
- 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 to prevent sticking.
- Pour the cream of chicken soup, cream of mushroom soup, chicken broth, uncooked rice, and onion soup mix into the prepared baking dish. Whisk to combine until the rice is evenly distributed.
- Place the chicken breasts on top of the rice mixture, spacing them evenly.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes without peeking.
- After the minimum baking time, carefully remove the foil and check that the chicken is cooked through (165°F internal temperature) and the rice is tender.
- Let the dish rest for 5 minutes before serving hot.
Notes
Using unsalted cream soups helps control sodium levels. Ensure a tight foil seal for steaming.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food