Description
A comforting and flavorful dish of tender chicken breasts baked with creamy rice, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 1/4 cups water
- 1 packet onion soup mix
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the rice, cream of mushroom soup, cream of chicken soup, and water in a large bowl. Stir until well-mixed.
- Grease a 9×13-inch baking dish and pour in the rice and soup mixture, spreading it evenly over the bottom.
- Place the chicken breasts on top of the rice mixture and season with salt and pepper.
- Sprinkle the packet of onion soup mix evenly over the chicken.
- Cover the dish tightly with aluminum foil.
- Bake for 90 minutes without peeking.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
For variation, you can substitute the cream soups or use vegetable broth instead of water for different flavor profiles.
