Kitchen Equipment You’ll Need
9×13-inch baking dish
Mixing bowl
Aluminum foil
Measuring cups and spoons
Tips for Success
Use long grain white rice, not instant
Make sure the dish is tightly covered to prevent moisture loss
Check for doneness at the 1.5-hour mark
Ingredients
4 boneless, skinless chicken breasts
1 cup long grain white rice (uncooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup water or chicken broth
1 packet onion soup mix
Salt and pepper to taste
Directions
Preheat oven to 350°F (175°C).
In a large bowl, mix cream of mushroom soup, cream of chicken soup, and water or broth.
Spread uncooked rice evenly in a greased 9×13-inch baking dish.
Place chicken breasts on top of the rice.
Pour soup mixture over the chicken and rice.
Sprinkle onion soup mix over everything.
Cover tightly with foil and bake for 1 hour and 30 minutes.
Remove foil and bake an additional 10–15 minutes, if needed, to slightly brown the top.
Let rest for 5 minutes before serving.
Additional Tips or Variations
Add frozen peas or green beans for color and nutrition
Use chicken thighs for extra juiciness
Top with shredded cheese in the last 10 minutes for a cheesy twist
Swap soups with low-sodium versions for a lighter option