Description
A simple and hearty one-dish meal that combines chicken, rice, and creamy soups, perfect for busy weeknights.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts
- 2 cups instant rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) water (use the empty soup can for measurement)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing)
- 1 cup shredded cheddar cheese
- 1–2 cups frozen mixed vegetables
- 1 cup diced cooked chicken (to stretch the protein)
- Dash of black pepper
- Dash of garlic powder
- Dash of paprika
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch casserole dish with 1 tablespoon of butter.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, and water. Stir in the uncooked instant rice.
- Pour the rice mixture into the greased casserole dish and spread it out evenly.
- If desired, stir in frozen mixed vegetables or add shredded cheese.
- Place raw chicken breasts on top of the rice mixture.
- Sprinkle the onion soup mix evenly over the chicken.
- Cover the dish tightly with aluminum foil and bake for 60 minutes.
- After one hour, remove the foil and check for doneness; the internal temperature should be 165°F (75°C).
- Optionally, broil for 3-5 minutes to brown the top.
- Let the dish rest for 5-10 minutes before serving.
Notes
For more flavor, consider adding fresh herbs or adjusting seasonings to your taste. Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, rice, casserole, easy dinner, one dish meal