Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 1/2 cups long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth
- 1 packet (1 oz) Lipton onion soup mix
- 1 tbsp butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Dish: Lightly grease a 9×13-inch casserole dish with melted butter.
- Mix the Base: In a large bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, and dried thyme. Whisk until well blended. Stir in the rice until evenly coated.
- Assemble: Pour the rice mixture into the prepared casserole dish, spreading it evenly. Place the chicken breasts directly on top of the rice.
- Add Flavor: Sprinkle the onion soup mix generously over the chicken. This will create a savory crust while adding a deep onion flavor.
- Bake: Cover the dish tightly with aluminum foil. Bake for 50-55 minutes, or until the chicken is fully cooked and the rice is tender.
- Garnish and Serve: Let the casserole rest for 5 minutes before fluffing the rice and serving. Optionally, sprinkle fresh parsley on top for a burst of color.
Notes
- Rice Choice Matters: Using long-grain rice instead of Minute rice adds better texture and flavor. Avoid short-grain rice, as it may become mushy.
- Enhance the Flavor: Add a splash of white wine to the broth mixture for a sophisticated twist.
- Veggie Boost: Toss in a handful of chopped mushrooms, bell peppers, or broccoli for added nutrients and vibrant color.
- Check Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
- Prep Time: 10 minutes
- Cook Time: 55 minutes