Ingredients:
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups chicken broth
- 1 packet onion soup mix
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together the rice, cream of mushroom soup, cream of chicken soup, and chicken broth until well combined.
- Pour the rice mixture into the prepared baking dish and spread it out evenly.
- Season the chicken breasts with salt and pepper, then place them on top of the rice mixture.
- Sprinkle the onion soup mix evenly over the chicken and rice.
- Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour and 30 minutes. Do not peek or remove the foil during baking to ensure the rice cooks properly.
- After baking, remove the casserole from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley if desired.
Prep Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Kcal: 400 kcal per serving
Servings: 4 servings
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