Description
A comforting one-pan dinner that combines tender chicken and flavorful rice in a creamy sauce, perfect for busy weeknights.
Ingredients
Chicken and Rice Base
- 4 pieces boneless, skinless chicken breasts (Thick breasts can be sliced horizontally for even cooking.)
- 1 cup long-grain white rice (Do not substitute with quick-cook rice without adjusting time.)
Creamy Sauce
- 1 can cream of chicken soup (Room temperature soup mixes easier.)
- 1 cup chicken broth (Keep on hand in case rice looks dry.)
- 1 packet onion soup mix
- 1 cup sour cream (Can be replaced with Greek yogurt for a lighter option.)
Topping (optional)
- 1 cup shredded cheese (Use if desired; add towards end of cooking.)
- to taste salt and pepper (Essential for flavor enhancement.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cream of chicken soup, chicken broth, onion soup mix, and sour cream. Mix well.
- In a greased baking dish, spread the rice evenly on the bottom.
- Place the chicken breasts on top of the rice and season with salt and pepper.
- Pour the soup mixture evenly over the chicken and rice.
Baking
- Cover the dish with foil and bake for 1 hour.
- Remove the foil, sprinkle with cheese if using, and bake for an additional 15-20 minutes until the chicken is cooked through and the rice is tender.
- Let it cool slightly before serving.
Notes
You can serve this with a simple salad or steamed vegetables. Letting the casserole rest allows it to firm up for serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: dinner, Main Course
- Cuisine: American