Description
Skip the stirring and peeking! This set-it-and-forget-it chicken dinner creates its own creamy sauce while baking to golden perfection.
Ingredients
Scale
- 2 cups (370g) long-grain white rice, uncooked
- 1 can (10.5 oz/298g) cream of mushroom soup
- 1 can (10.5 oz/298g) cream of chicken soup
- 2 cups (473ml) chicken broth, low sodium preferred
- 1 packet (1 oz/28g) dry onion soup mix
- 4–6 boneless, skinless chicken breasts (about 2 lbs/900g)
- 2 tablespoons (30ml) butter, melted
- 1/2 teaspoon (2.5g) paprika
- 1/2 teaspoon (2.5g) garlic powder
- 1/4 teaspoon (1.25g) black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Rinse rice under cold water until water runs clear, then drain well.
- In a large bowl, mix rice, both soups, chicken broth, and onion soup mix until well combined.
- Pour rice mixture into prepared baking dish, spreading evenly.
- Pat chicken breasts dry with paper towels.
- Combine melted butter, paprika, garlic powder, and black pepper in a small bowl.
- Brush seasoning mixture over chicken breasts, coating all sides.
- Arrange seasoned chicken breasts evenly on top of the rice mixture.
- Cover dish tightly with aluminum foil, ensuring a good seal around all edges.
- Bake at 375°F for 30 minutes, then reduce temperature to 350°F without opening the oven.
- Continue baking for 1 hour (no peeking!).
- Remove from oven and let stand, still covered, for 10 minutes.
- Uncover, garnish with fresh parsley if desired, and serve.