Description
A cozy, no-fuss casserole that delivers maximum flavor with minimal effort. This creamy chicken and rice bake is a classic comfort food favorite—just mix, cover, and bake. No peeking required!
Ingredients
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 1 ½ cups water or chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 4 boneless, skinless chicken breasts
- 1 packet dry onion soup mix
Instructions
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Preheat your oven to 350°F (175°C).
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In a large mixing bowl, combine the rice, cream of chicken, cream of mushroom, cream of celery, water (or broth), garlic powder, onion powder, salt, and pepper. Mix until smooth.
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Pour the mixture into a greased 9×13-inch baking dish.
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Lay the chicken breasts evenly over the rice mixture.
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Sprinkle the onion soup mix evenly over the top.
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Cover the dish tightly with aluminum foil—do not peek!
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Bake for 1 hour and 30 minutes, then remove from the oven.
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Let rest for 5–10 minutes before serving.
Notes
- You can swap out the chicken breasts for thighs for a juicier texture. For added flavor, use broth instead of water. Want a bit of color? Add frozen mixed vegetables to the rice mixture before baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baked
- Cuisine: American