Description
This easy, comforting dish combines chicken, rice, and creamy soups for a one-pan meal that’s perfect for a busy weeknight. The flavors meld together beautifully, and it’s an effortless dinner option that everyone will love
Ingredients
Units
Scale
- 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
Optional Additions:
- Shredded cheddar cheese
- Frozen vegetables
- Diced chicken
Instructions
- Preheat Oven:
- Set your oven to 350°F (175°C).
- Prepare Baking Dish:
- Grease a 9×13-inch baking pan with butter.
- Mix Ingredients:
- In a bowl, combine cream of chicken soup, cream of mushroom soup, water, and rice. Stir until well blended.
- Assemble Dish:
- Pour the rice and soup mixture into the prepared baking pan. Place the chicken breasts on top of the mixture.
- Add Seasoning:
- Evenly sprinkle the onion soup mix over the chicken breasts.
- Bake:
- Cover the pan tightly with aluminum foil and bake for 1 to 1½ hours, or until the chicken is fully cooked and the rice is tender.
- Optional Topping:
- For added flavor, uncover the pan during the last 10 minutes of baking and sprinkle shredded cheddar cheese on top.
- Serve:
- Allow the dish to stand for 5 minutes before serving. Enjoy directly from the baking pan!
Notes
- You can add frozen vegetables or diced chicken to the dish for extra flavor and protein.
- For a creamier texture, add more cream of chicken soup or a bit of heavy cream.
- This recipe is perfect for meal prep and can be stored in the fridge for a few days.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg