Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. - Prepare the Rice Base
In a large bowl, mix together the rice, cream of mushroom soup, cream of chicken soup, and water until well combined. - Add the Mixture to the Baking Dish
Pour the rice mixture evenly into the prepared baking dish, spreading it into an even layer. - Add the Chicken
Place the chicken breasts on top of the rice mixture, spacing them evenly across the dish. - Season the Chicken
Sprinkle the onion soup mix evenly over the chicken and rice. Drizzle the melted butter over the top. - Cover Tightly
Cover the baking dish tightly with aluminum foil. This helps trap the steam so the rice cooks perfectly. - Bake the Dish
Place the dish in the oven and bake for 1 hour 30 minutes without removing the foil. The chicken will become tender while the rice absorbs all the flavors. - Rest Before Serving
Remove from the oven and let the dish rest for 5–10 minutes before serving so the rice finishes absorbing the sauce. - Garnish and Serve
Sprinkle with fresh parsley and a little black pepper before serving.
Recipe Details
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Difficulty Level: Easy
Variations & Substitutions
- Add vegetables such as peas, carrots, or sliced mushrooms to the rice mixture before baking.
- Replace chicken breasts with chicken thighs for a juicier option.
- Use brown rice, but increase the baking time by about 20–25 minutes and add extra liquid.
- Substitute cream of celery soup for a slightly different flavor.
Serving Suggestions
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