Description
A comforting one-pan dinner made with tender chicken, creamy rice, and a delicious blend of soups and seasonings. Perfect for busy weeknights or potluck gatherings, this dish is a no-fuss classic that everyone will love.
Ingredients
Scale
- Main Ingredients
- 1 lb (450g) 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)
- Optional Additions
- Shredded cheddar cheese
- Frozen vegetables
- Diced chicken
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Dish: Grease a 9×13-inch baking pan with butter.
- Mix Ingredients: In a bowl, combine cream of chicken soup, cream of mushroom soup, water, and rice. Stir until well blended.
- Assemble Dish: Pour the rice and soup mixture into the prepared baking pan. Place chicken breasts on top of the mixture.
- Add Seasoning: Evenly sprinkle the onion soup mix over the chicken breasts.
- Bake: Cover the pan tightly with aluminum foil. Bake in the preheated oven for 1 to 1½ hours, or until the chicken is fully cooked and the rice is tender.
- Optional Topping: For added flavor, uncover the pan during the last 10 minutes of baking and sprinkle shredded cheddar cheese on top.
- Serve: Allow the dish to stand for 5 minutes before serving. Enjoy the creamy chicken and rice directly from the baking pan.
Notes
- For a healthier twist, substitute low-sodium soups and brown rice.
- Add frozen vegetables (like peas or carrots) to make it a complete one-pan meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: ~1 cup
- Calories: ~320 kcal
- Sugar: ~2 g
- Sodium: ~800 mg
- Fat: ~9 g
- Saturated Fat: ~3 g
- Unsaturated Fat: ~6 g
- Trans Fat: 0 g
- Carbohydrates: ~35 g
- Fiber: ~1 g
- Protein: ~22 g
- Cholesterol: ~60 mg