Forgotten Chicken And Rice (Print-Friendly Version)
Effortless baked chicken and rice with creamy mushroom and onion flavors for quick, hearty weeknight meals.
# What You'll Need:
→ Chicken
01 -
450 grams boneless, skinless chicken breasts
→ Rice Mixture
02 -
2 cups (approximately 320 grams) instant rice, white or brown
03 -
300 grams cream of chicken soup (1 can, 10.5 oz)
04 -
300 grams cream of mushroom soup (1 can, 10.5 oz)
05 -
300 millilitres water (1 can, 10.5 oz filled with water)
→ Flavoring
06 -
15 grams unsalted butter (1 tablespoon)
07 -
1 envelope (approx. 30 grams) onion soup mix
→ Optional Topping
08 -
Shredded cheese, as desired
# How to Make It:
01 -
Grease a 33 x 23 cm baking pan with unsalted butter to prevent sticking and facilitate easy cleanup.
02 -
In a bowl, thoroughly combine cream of chicken soup, cream of mushroom soup, water, and instant rice until uniform.
03 -
Pour the rice mixture into the prepared pan, spreading evenly. Place chicken breasts on top, spaced apart.
04 -
Sprinkle onion soup mix evenly over the chicken to distribute flavour during baking.
05 -
Seal the pan tightly with aluminium foil. Bake in a preheated oven at 175°C for 60 to 90 minutes until the chicken is fully cooked.
06 -
For added richness, remove foil and sprinkle shredded cheese over the surface during the last 10 minutes of baking. Bake uncovered until melted and bubbly.
07 -
Allow the dish to rest for 5 minutes before portioning. Serve directly from the pan for optimum creaminess.
# Additional Tips:
01 -
Substitute cooked vegetables or additional herbs to enhance nutritional value and flavour complexity.
02 -
This dish reheats well; store leftovers in an airtight container and gently reheat for best results.