Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup uncooked long grain white rice (not instant)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) water (use empty soup can)
- 1 envelope Lipton onion soup mix (dry)
- Optional: salt, pepper, garlic powder to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a 9×13-inch baking dish, spread the uncooked rice evenly over the bottom.
- Pour the cream of mushroom soup, cream of chicken soup, and one can of water over the rice. Stir slightly to combine.
- Season chicken breasts with a bit of salt, pepper, and garlic powder if desired.
- Place chicken breasts on top of the rice mixture.
- Sprinkle the entire packet of onion soup mix evenly over the top.
- Cover the dish tightly with aluminum foil.
- Bake for 1 hour and 30 minutes (do not uncover during baking).
- Remove from oven, let sit for 5–10 minutes, then serve hot!
Tip: Goes great with a side of green beans or a crisp salad!
Would you like a printable version or a variation (like crockpot or cheesy version)?