Ingredients:
• 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
Optional Additions:
• Shredded cheddar cheese
• Frozen vegetables
• Diced chicken
Instructions:
1. Preheat Oven: Set to 350°F (175°C).
2. Prepare Baking Dish: Grease a 9×13-inch baking pan with butter.
3. Mix Ingredients: In a bowl, combine cream of chicken soup, cream of mushroom soup, water, and rice. Stir until well blended.
4. Assemble Dish: Pour the rice and soup mixture into the prepared baking pan. Place chicken breasts on top of the mixture.
5. Add Seasoning: Evenly sprinkle the onion soup mix over the chicken breasts.
6. Bake: Cover the pan tightly with aluminum foil. Bake in the preheated oven for 1 to 1½ hours, or until the chicken is fully cooked and the rice is tender.
7. Optional Topping: For added flavor, uncover the pan during the last 10 minutes of baking and sprinkle shredded cheddar cheese on top.
8. Serve: Allow the dish to stand for 5 minutes before serving. Enjoy the creamy chicken and rice directly from the baking pan.
Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
