Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 1/2 cups water
- 1 envelope onion soup mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350°F and butter a baking dish.
- In a mixing bowl, combine cream of chicken soup, cream of mushroom soup, water, garlic powder, and black pepper until smooth.
- Spread the uncooked rice evenly in the prepared baking dish and pour the soup mixture over it.
- Place the chicken breasts on top of the rice and sprinkle with onion soup mix.
- Dot with small pieces of butter and cover the dish tightly with foil to trap steam.
- Bake in the oven for about 1 hour and 30 minutes, then remove the foil.
- Serve with the tender chicken resting on creamy, flavorful rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure to cover the dish tightly with foil for best results.
Feel free to add vegetables for extra flavor and nutrition.
This dish is perfect for meal prep; simply store leftovers in the fridge.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg