Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 1 can (10.75 oz) cream of chicken soup
- 1 can (10.75 oz) cream of mushroom soup
- 1 can (10.75 oz) condensed milk
- 1/2 cup water
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Instructions:
- Prep the chicken: Preheat your oven to 350°F (175°C). Season the chicken breasts with salt and pepper.
- Combine ingredients: In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, condensed milk, water, thyme, oregano, garlic powder, and onion powder. Mix well.
- Assemble the dish: Place the seasoned chicken breasts in a 9×13 inch baking dish. Pour the soup mixture over the chicken, ensuring it’s completely covered.
- Bake: Cover the dish with aluminum foil and bake for 1 hour.
- Uncover and finish: Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the rice is tender.
Tips:
- For extra flavor, consider adding chopped vegetables like carrots, celery, or broccoli to the rice mixture.
- If you prefer a creamier sauce, you can add more condensed milk or a bit of heavy cream.
- For a spicier dish, add a pinch of cayenne pepper or red pepper flakes to the soup mixture.
Enjoy this comforting and delicious one-pot meal!