Ingredients
- Boneless, skinless chicken breasts: 4 (about 6oz each)
- Long-grain white rice: 1 cup
- Cream of mushroom soup: 1 can (10.75 oz)
- Milk: 1/2 cup
- Onion soup mix: 1 packet (1 oz)
- Butter: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the cream of mushroom soup, milk, and onion soup mix. Stir well to ensure the onion soup mix is evenly distributed.
- Step 3: Place the uncooked rice in the greased baking dish. Pour the soup mixture over the rice, ensuring the rice is evenly covered.
- Step 4: Season the chicken breasts with salt and pepper. Arrange the chicken breasts on top of the rice mixture. Dot the top of the chicken with butter.
- Step 5: Cover the baking dish tightly with aluminum foil and bake for 1 hour and 15 minutes, or until the rice is cooked and the chicken is cooked through (internal temperature of 165°F).
- Step 6: Remove the foil for the last 10 minutes of baking time to allow the chicken to brown slightly, if desired. Let stand for 5 minutes before serving.
Notes
- For easier cleanup, consider using a disposable aluminum pan instead of a glass baking dish.
- Gently fluff the rice with a fork before serving to prevent it from clumping together.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; add a splash of milk when reheating to restore the creamy consistency.
- To prevent dry chicken, make sure the chicken breasts are fully submerged in the soup mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American