Ingredients:
4 boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 cup long grain rice, uncooked
1 packet dry onion soup mix
1 1/2 cups water
PREPARATION:
Preheat the oven to 350°F (175°C).
In a large greased baking dish, spread the uncooked rice evenly across the bottom.
Place the chicken breasts on top of the rice.
In a bowl, mix the cream of chicken soup and water until smooth. Pour the mixture over the chicken and rice.
Sprinkle the dry onion soup mix evenly over the top.
Cover the dish with foil and bake for 1 hour and 30 minutes. Do not remove the foil during baking.
Serve hot, letting the chicken and rice absorb the flavors.
- Chicken Choice: For best results, use boneless, skinless chicken breasts that are similar in size for even cooking. You can also use chicken thighs for a juicier alternative, but you may need to adjust the cooking time slightly.
- Rice Variations: The recipe calls for long grain rice, which provides the perfect texture as it absorbs flavors without becoming too soft. Brown rice or basmati rice are excellent substitutes if you prefer a heartier, whole-grain option. If using instant rice, add it during the last 30 minutes of baking to prevent it from overcooking.
- Soup Mix Alternatives: While the classic version uses cream of chicken soup, feel free to experiment with cream of mushroom or cream of celery for different flavor profiles. For a dairy-free option, coconut cream or almond-based soups work well as substitutes.
- Foil Covering: Keeping the dish tightly covered with foil during baking is crucial to maintain moisture. Avoid removing the foil until the end to ensure the chicken remains tender and the rice cooks through.
- Flavor Enhancements: To boost flavor, consider adding chicken broth instead of water, or sprinkle fresh herbs such as thyme or rosemary before serving. A dash of lemon juice added to the soup mixture can also provide a refreshing brightness to the dish.
- Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave for a quick meal.