Ingredients

Scale

2 cups Minute white rice
10 ounces cream of mushroom soup
10 ounces cream of chicken soup
10 ounces chicken broth
2 tablespoons unsalted butter melted
2 garlic cloves minced
1 teaspoon onion powder
4 chicken breasts about 1.5–2 pounds
2 ounces onion soup mix
1 teaspoon kosher salt
½ teaspoon black pepper

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix the rice, cream of mushroom soup, cream of chicken soup, chicken broth, melted butter, garlic, and onion powder. Spread the mixture evenly in the baking dish.
Season chicken breasts with salt and pepper, then place them on top of the rice mixture.
Sprinkle the onion soup mix evenly over the chicken and rice.
Cover tightly with aluminum foil and bake for 1 hour 30 minutes, removing the foil during the last 10 minutes for browning, if desired.
Let rest for 5 minutes before serving.

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Notes

You can substitute brown rice for Minute rice, but adjust the cooking time accordingly.
Feel free to add vegetables like peas or carrots for extra nutrition.
This dish can be prepared ahead of time and baked just before serving.

Author: Alejandro
Prep Time: 10 minutes
Cook Time: 100 minutes
Category: Dinner Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 2g
Sodium: 1300mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 29g
Cholesterol: 90mg