Forgotten Chicken and Rice

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Forgotten Chicken and Rice — Full Recipe

Ingredients

  • 1 lb (450 g) 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 to measure)
  • 1 envelope onion soup mix
  • 1 tablespoon butter (for greasing the pan)

Optional Add-Ins:

  • Shredded cheddar cheese
  • Frozen vegetables
  • Diced chicken (instead of whole breasts)

Instructions

  1. 1. Preheat the oven

    Preheat your oven to **350°F (175°C)**.

  2. 2. Prepare the baking dish

    Grease a **9×13-inch baking dish** with the tablespoon of butter.

  3. 3. Mix the creamy base

    In a large bowl, combine the cream of chicken soup, cream of mushroom soup, and water. Stir until smooth and fully blended.

  4. 4. Add the rice

    Stir in the **instant rice**, making sure every grain is coated with the creamy mixture.

  5. 5. Assemble the dish

    Pour the rice mixture into the greased baking dish and spread it evenly.

  6. 6. Add the chicken

    Place the **chicken breasts** on top of the rice mixture.

  7. 7. Add seasoning

    Sprinkle the **onion soup mix** evenly over the top of the chicken and rice.

  8. 8. Cover and bake

    Cover **tightly with aluminum foil**.

    Bake for:

    • **1 hour** if the chicken breasts are thin
    • **1 hour 15 minutes** if they are thicker
    Important: Do not uncover during baking!

  9. 9. Optional finishing step

    Uncover, add shredded cheddar cheese if desired, and bake for an additional **10 minutes** to melt and lightly brown the top.

  10. 10. Serve

    Let rest **5 minutes** before serving so the rice finishes absorbing the sauce.

 

This recipe looks wonderfully simple! Would you like me to suggest a green vegetable side dish that could be baked alongside this casserole?

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