Forgotten Chicken and Rice — Full Recipe
Ingredients:
- 1 lb (450 g) 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 to measure)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing the pan)
Optional Add-Ins:
- Shredded cheddar cheese
- Frozen vegetables
- Diced chicken
Instructions:
1. Preheat the oven
Preheat your oven to 350°F (175°C).
2. Prepare the baking dish
Grease a 9×13-inch baking dish with the tablespoon of butter.
3. Mix the creamy base
In a large bowl, combine:
- Cream of chicken soup
- Cream of mushroom soup
- Water
Stir until smooth and fully blended.
4. Add the rice
Stir in the instant rice, making sure every grain is coated with the creamy mixture.
5. Assemble the dish
Pour the rice mixture into the greased baking dish and spread it evenly.
6. Add the chicken
Place the chicken breasts on top of the rice mixture.
7. Add seasoning
Sprinkle the onion soup mix evenly over the top of the chicken and rice.
8. Cover and bake
Cover tightly with aluminum foil.
Bake for:
- 1 hour if the chicken breasts are thin
- 1 hour 15 minutes if they are thicker
Do not uncover during baking.
9. Optional finishing step
Uncover, add shredded cheddar cheese if desired, and bake for an additional 10 minutes to melt and lightly brown the top.
10. Serve
Let rest 5 minutes before serving so the rice finishes absorbing the sauce.