Description
A classic, comforting, and effortless one-pan dinner perfect for busy weeknights. This casserole features tender chicken breasts nestled over seasoned long-grain rice, cooked to perfection in a creamy, savory soup base. By using a sealed foil method, the moisture and aromatic flavors are locked in, ensuring the chicken stays succulent and the rice remains perfectly fluffy. It is a foolproof, time-saving meal that minimizes cleanup while delivering a hearty, crowd-pleasing result that busy households will absolutely love.
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 cup long-grain white rice (uncooked)
1 can (10.5 oz) condensed cream of mushroom soup
1 can (10.5 oz) condensed cream of chicken soup
1.5 cups chicken broth (halal)
1 packet dry onion soup mix
1 tsp dried parsley
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13 inch baking dish.
In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and half of the onion soup mix.
Spread the raw rice evenly onto the bottom of the prepared baking dish.
Place the chicken breasts on top of the bed of rice.
Pour the soup mixture evenly over the chicken and rice, ensuring the rice is fully submerged in liquid.
Sprinkle the remaining onion soup mix and parsley over the top of the chicken.
Cover the dish tightly with aluminum foil, ensuring no steam can escape.
Bake for 75 minutes.
Remove from the oven, let it rest for 5 minutes, then serve.
Notes
Do not lift the foil during baking, as this releases the steam necessary to cook the rice properly. You can add frozen peas or sliced carrots to the rice layer for extra color and nutrition. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 75
- Category: Meals
- Method: Baking
- Cuisine: American