Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups instant rice (white or brown)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can water (using the empty soup can for measurement)
- 1 envelope onion soup mix
- 1 cup diced cooked chicken (optional)
- frozen mixed vegetables (optional)
- shredded cheddar cheese (optional)
- 1 tablespoon butter (for greasing)
- Dash of black pepper, garlic powder, or paprika (for flavor)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch casserole dish with the tablespoon of butter.
- In a mixing bowl, combine cream of chicken soup, cream of mushroom soup, water, and instant rice. Mix until well combined.
- Pour the rice mixture into the greased casserole dish and spread evenly.
- If desired, stir in frozen vegetables or shredded cheese for added flavor.
- Place raw chicken breasts on top of the rice mixture and sprinkle onion soup mix evenly over the chicken.
- Cover tightly with aluminum foil and bake for 60 minutes without lifting the foil.
- Check that the chicken reaches an internal temperature of 165°F (75°C) and the rice is tender before serving.
- Optional: For a golden top, broil the casserole uncovered for 3–5 minutes until lightly browned.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole (approximately 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 830mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg