Ingredients:
4 boneless, skinless chicken breasts
1 cup long grain white rice (uncooked, not instant)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup chicken broth or water
1 packet dry onion soup mix
1 teaspoon garlic powder
½ teaspoon black pepper
1 cup shredded cheddar cheese (optional, for topping)
Fresh parsley, for garnish
Instructions:
- Preheat oven:
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
- Mix the base:
In a large mixing bowl, stir together the cream of chicken soup, cream of mushroom soup, chicken broth (or water), garlic powder, pepper, and uncooked rice. Mix until well combined.
- Assemble the casserole:
Pour the rice mixture into the prepared baking dish and spread evenly.
Place the raw chicken breasts on top of the rice mixture.
Sprinkle the entire packet of dry onion soup mix evenly over the top.
- Cover tightly — no peeking!
Cover the casserole dish tightly with aluminum foil. This locks in steam and helps the rice cook properly.
- Bake:
Bake in the preheated oven for 1 hour and 15 minutes — and remember, do not remove the foil during baking!
After baking, you can carefully remove the foil, sprinkle shredded cheddar cheese on top if desired, and broil for 2–3 minutes until melted and bubbly.
- Rest & serve:
Let the casserole sit for 5–10 minutes after removing from the oven. Garnish with chopped parsley and serve hot.
