Ingredients
- 1 lb 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)
- 1 cup shredded cheddar cheese
- 1–2 cups frozen mixed vegetables
- Dash of black pepper, garlic powder, or paprika for added flavor
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch casserole dish.
- In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, water, and instant rice; stir until well mixed.
- Pour the mixture into the greased casserole dish and top with raw chicken breasts.
- Sprinkle onion soup mix over the chicken.
- Cover with aluminum foil and bake for 60 minutes without lifting the foil.
- After an hour, remove the foil; check that the chicken is cooked through (165°F internal temperature).
- Broil uncovered for an additional 3–5 minutes if desired.
- Let rest for 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg