4-Ingredient Chicken and Rice Casserole
4-ingredient chicken and rice casserole: raw chicken breasts, uncooked long grain rice, dry onion soup mix and cream of mushroom soup with water, baked covered at 325F for 1 hour 15 minutes. Serves 4.
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Ingredients
- 4 boneless skinless chicken breasts raw
- 1 cup long grain white rice uncooked; not instant
- 1 1/2 cups water
- 1 ounce dry onion soup mix 1 packet
- 10.5 ounces condensed cream of mushroom soup 1 can
- salt and black pepper to season the chicken
Instructions
- Heat the oven to 325F.
- Spray a 9x13-inch glass baking dish or casserole dish with cooking spray. Add the chicken breasts and season them with salt and pepper.
- Pour the uncooked rice over the chicken, then sprinkle with the onion soup mix.
- In a bowl, combine the cream of mushroom soup and 1 1/2 cups of water. Pour it over the chicken and rice.
- Cover the dish with foil and bake for 1 hour 15 minutes, until the rice is tender and the chicken reaches 165F on a food thermometer.
- Serve each chicken breast with the rice from the dish.
Notes
Use a glass dish; the rice does not cook well in a metal pan. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat covered to 165F.
Nutrition
Serving: 1servingCalories: 518kcalCarbohydrates: 46.2gProtein: 55.8gFat: 9.9gSodium: 1361mgFiber: 1.1gSugar: 1.6g
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