Forgotten Chicken and Rice
A comforting one-dish meal featuring tender chicken, creamy soups, and fluffy rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb 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
- 1 cup shredded cheddar cheese optional, for topping
- 1–2 cups frozen mixed vegetables optional, for added nutrition
- 1 cup diced cooked chicken to stretch the protein
- to taste black pepper, garlic powder, or paprika for added flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole dish with the butter.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice. Stir well until mixed.
- Transfer the soup and rice mixture into the greased casserole dish and spread evenly.
- Stir in frozen vegetables or shredded cheese if desired.
- Place the raw chicken breasts on top of the rice mixture. If thick, butterflied them for even cooking.
- Evenly sprinkle the onion soup mix over the chicken.
Cooking
- Cover the dish tightly with aluminum foil and bake for 60 minutes.
- After 1 hour, remove the foil and check for doneness; chicken should reach 165°F (75°C) and rice should be tender.
- Optional: Broil uncovered for 3–5 minutes until lightly browned.
Serving
- Let rest for 5–10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding broth if rice is dry. Consider adding extra cheese or seasoning the chicken for more flavor.