Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup uncooked long grain white rice (not instant)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 1/4 cups water or chicken broth
- 1 envelope onion soup mix
- Salt & pepper, to taste
- Optional: sliced mushrooms or chopped onions for extra flavor
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking dish.
- Spread the uncooked rice evenly over the bottom of the dish.
- Mix together the cream of chicken soup, cream of mushroom soup, and water (or broth) in a bowl until smooth. Pour the mixture over the rice.
- Season both sides of the chicken breasts with salt and pepper, then place them on top of the rice mixture.
- Sprinkle the 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 — this is the “forgotten” part!
- Remove from the oven and let rest for 5 minutes before serving. The rice should be tender and the chicken juicy.
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