Ingredients
- 2 cups long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth (or water)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- 1 packet dry onion soup mix
- 1 tablespoon butter (optional, for extra richness)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In the baking dish, mix the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper. Stir well to combine.
- Place the chicken breasts on top of the rice mixture.
- Sprinkle the dry onion soup mix evenly over the chicken.
- Cover the dish tightly with aluminum foil.
- Bake for 1 hour and 30 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove from the oven, let sit for 5 minutes, then fluff the rice and serve warm.
Would you like to add any variations or toppings, such as cheese or vegetables? 😊