Description
A comforting, easy one‑dish chicken and rice casserole you simply mix, cover, and bake—no peeking required.
Ingredients
- 4 boneless skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup (unsalted preferred)
- 1 (10.5 oz) can cream of mushroom soup (unsalted preferred)
- 2 cups uncooked long‑grain white rice
- 2 cups chicken broth
- 1 (1 oz) packet onion soup mix
Instructions
- Preheat oven to 350 °F. Lightly spray a 9×13‑inch baking dish.
- In a bowl, whisk together soups, chicken broth, rice, and onion soup mix.
- Pour mixture into the prepared dish.
- Nestle chicken breasts on top; season lightly with salt and pepper.
- Cover tightly with foil and bake for 1 hr 15 min to 1 hr 30 min, until rice is tender and chicken reaches 165 °F.
- Remove foil, let rest 5 min before serving.
Notes
- Rinsing rice beforehand reduces stickiness.
- You can substitute chicken thighs or tenders—adjust cooking time if using thinner pieces.
- Brown or wild rice require longer baking time and more liquid.
- Customize with mixed frozen veggies stirred in before baking or cheese added at end.
- Low‑sodium soups and broth help control salt level.
- Assemble ahead and refrigerate (up to 24 hrs); bake may need extra ~10 min.