- Ingredients:
- 4 boneless, skinless chicken breasts
- 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 1/2 cups water
- 1/2 cup sour cream
- 1 packet dry onion soup mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, water, sour cream, garlic powder, onion powder, salt, and pepper.
- Spread the uncooked rice evenly across the bottom of a 9×13-inch baking dish.
- Place the chicken breasts on top of the rice.
- Pour the soup mixture evenly over the chicken and rice, making sure everything is covered.
- Sprinkle the dry onion soup mix over the top.
- Cover the dish tightly with aluminum foil and bake for 1 hour and 30 minutes. Do not peek during cooking to allow the steam to work its magic!
- Remove from the oven, uncover, and let 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: 410 kcal per serving
Servings: 4 servings
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