Description
This Forgotten Chicken and Rice recipe is a comforting and easy one-pan meal that brings together tender chicken breasts, creamy soups, flavorful rice, and aromatic seasonings for a satisfying dinner option.
Ingredients
Scale
Ingredients:
- 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 chicken broth
- 1 packet dry onion soup mix
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- chopped parsley for garnish (optional)
Instructions
Instructions:
- Preheat the oven: to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the sauce: In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, and black pepper. Stir in the uncooked rice.
- Assemble the dish: Pour the mixture into the prepared baking dish and spread evenly. Place the chicken breasts on top of the rice mixture. Sprinkle the dry onion soup mix evenly over the chicken. Cover the dish tightly with aluminum foil.
- Bake: for 1 hour and 30 minutes, or until the rice is tender and the chicken is cooked through. Remove the foil during the last 10 minutes of baking if you’d like a slightly golden top. Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
Notes:
- Use chicken thighs for extra moisture and flavor.
- You can substitute one of the cream soups for cream of celery or cream of mushroom with garlic.
- This dish is perfect for busy weeknights or potlucks since it’s assembled in one pan.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 480
- Sugar: 2g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 100mg
