Description
This comforting casserole is the ultimate in hands-off, hearty meals. Juicy chicken bakes on a bed of creamy, flavorful rice with zero stirring or checking. Just mix, cover, and bake—no peeking allowed. It’s the kind of recipe that brings ease to your weeknights and warmth to your table.
Ingredients
1 ½ pounds boneless skinless chicken breasts or thighs
1 cup long grain white rice (uncooked)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 ½ cups chicken broth
1 packet onion soup mix
2 tablespoons butter (optional)
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray.
2. In a large bowl, stir together the uncooked rice, cream of mushroom soup, cream of chicken soup, and chicken broth until smooth. Pour into the prepared baking dish.
3. Arrange chicken pieces evenly over the rice mixture and press them gently into the base.
4. Sprinkle the onion soup mix evenly over the top of the chicken. Dot with butter if using.
5. Cover the entire dish tightly with aluminum foil, sealing all the edges well.
6. Bake in the preheated oven for 1 hour and 30 minutes. Do not open the foil while baking.
7. Once baking is complete, let the dish rest for 5–10 minutes still covered, then uncover, fluff, and serve.
Notes
Make sure to seal the foil tightly to trap steam—this is essential for cooking the rice properly.
Use regular long grain rice only; instant or parboiled varieties will cook unevenly.
To add vegetables, stir in 1 cup of frozen peas, carrots, or chopped broccoli into the rice mixture before baking.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 395
- Sugar: 2g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 85mg