Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In the dish, stir together the uncooked rice, cream of chicken soup, cream of mushroom soup, water, and black pepper until well combined.
- Place the raw chicken breasts evenly on top of the rice mixture.
- Sprinkle the dry onion soup mix evenly over the chicken.
- Cover the dish tightly with foil. Do not peek while baking!
- Bake for 1 hour and 30 minutes, or until chicken is tender and rice is cooked through.
- Remove from oven and let sit for 5 minutes before serving. Garnish with parsley if desired.
Troubleshooting & Consistency Tips
- Rice not done? Make sure the dish is sealed tightly with foil to trap moisture, and avoid using quick rice.
- Dry chicken? Use thighs instead of breasts for juicier results.
- Want extra flavor? Stir in a few dashes of Worcestershire sauce or garlic powder into the rice mix.
Storage & Make-Ahead
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave with a splash of broth or water.
- Freezer: Can be frozen after baking. Cool completely, then freeze up to 2 months. Thaw overnight in fridge before reheating.
- Make-Ahead: Assemble the dish a few hours ahead and keep in the fridge before baking.
Expert Tips
- Use foil and do not uncover during baking to keep all the moisture sealed in.
- For golden color, broil uncovered for 3–4 minutes at the end.
- Try cream of celery or cheddar cheese soup for a twist.
- Serve with steamed green beans or a simple salad for a complete meal.
