Description
This comforting casserole combines tender chicken with flavorful rice and creamy soups, all baked together in a single dish. The “no-peek” method ensures the rice cooks perfectly, soaking up the savory flavors without needing any extra attention.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 1/4 cups water
- 1 packet onion soup mix
- Salt and pepper to taste
Instructions
1️⃣ Preheat the oven to 350°F (175°C).
2️⃣ Mix the base: In a large bowl, combine the rice, cream of mushroom soup, cream of chicken soup, and water. Stir until well-mixed.
3️⃣ Prepare the baking dish: Grease a 9×13-inch baking dish and pour in the rice and soup mixture, spreading it evenly over the bottom.
4️⃣ Add the chicken: Place the chicken breasts on top of the rice mixture and season with salt and pepper.
5️⃣ Top with onion soup mix: Sprinkle the packet of onion soup mix evenly over the chicken, ensuring each piece is well-coated.
6️⃣ Cover tightly: Cover the dish tightly with aluminum foil. It’s crucial to keep it sealed to trap the steam, which will cook the rice and chicken to perfection.
7️⃣ Bake: Place the dish in the oven and bake for 1 hour and 30 minutes. Resist the temptation to peek during cooking—keeping the foil sealed is key!
8️⃣ Rest and serve: Once done, remove the casserole from the oven and let it rest for a few minutes before serving. Enjoy the rich, savory flavors and tender chicken.
Notes
- Extra Vegetables: For added nutrition, you can mix in vegetables like mushrooms, peas, or carrots with the rice.
- Soup Substitutes: If you prefer, you can use all cream of chicken soup or swap in cream of celery for a different flavor.
- Make it creamy: For an extra creamy casserole, you can add a half cup of milk to the soup mixture.