Description
A classic comfort food casserole made with tender chicken, creamy soup, and rice that bakes slowly in the oven until perfectly cooked — a true ‘set it and forget it’ meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups long-grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- 1/2 cup milk
- 1 packet (1 oz) dry onion soup mix
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons butter, sliced into small pieces
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together cream of chicken, cream of celery, cream of mushroom, chicken broth, milk, garlic powder, and pepper.
- Stir in uncooked rice until evenly coated, then pour mixture into the prepared baking dish.
- Place chicken breasts on top of the rice mixture and sprinkle with dry onion soup mix.
- Dot the top with butter slices.
- Cover tightly with aluminum foil and bake for 1 hour and 30 minutes, until rice is tender and chicken is cooked through.
- Remove from oven, let rest 5 minutes, then fluff rice with a fork.
- Garnish with parsley before serving.
Notes
- Do not use instant rice; only long-grain rice works for this recipe.
- Check halfway through cooking — if rice looks dry, add a splash of broth.
- You can substitute chicken thighs for juicier meat.
- Prep Time: 10 mins
- Cook Time: 1 hr 30 mins
- Category: Main Course
- Method: Baked
- Cuisine: American