Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups instant rice (white or brown)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can water (use the empty soup can for measurement)
- 1 envelope onion soup mix
- Dash of black pepper, garlic powder, or paprika for added flavor
- 1 tablespoon butter (for greasing)
- 1 cup shredded cheddar cheese (optional)
- 1–2 cups frozen mixed vegetables (optional)
- 1 cup diced cooked chicken (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch casserole dish.
- In a large bowl, mix the cream of chicken soup, cream of mushroom soup, water, and uncooked rice until well combined.
- Pour the mixture into the greased baking dish and spread it evenly.
- If desired, mix in frozen vegetables or cheese.
- Place raw chicken breasts on top of the rice mixture and sprinkle with onion soup mix.
- Cover tightly with aluminum foil and bake for 60 minutes without lifting the foil.
- After baking, check that chicken is cooked (internal temperature should reach 165°F/75°C). Let rest for 5-10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 80mg