Forgotten Chicken and Rice Delight
This flavorful forgotten chicken and rice delight is a crowd-pleaser that's easy to prepare. Made with (450g) boneless, instant rice (white or brown), and 1 can (10.5 oz) cream of chicken soup, it's perfect for a weeknight dinner or special occasion.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 2 cups instant rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) water (use the empty soup can for measurement)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing)
- 1 cup shredded cheddar cheese
- 1–2 cups frozen mixed vegetables
- 1 cup diced cooked chicken (to stretch the protein)
- Dash of black pepper, garlic powder, or paprika for added flavor
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch casserole dish with the tablespoon of butter to prevent sticking.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice. Stir well until evenly mixed.
- Transfer the soup and rice mixture into the greased casserole dish and spread it evenly.
- Stir in frozen vegetables or shredded cheese if desired, as these add-ins can elevate the dish and make it more substantial.
- Place the raw chicken breasts directly on top of the rice mixture. If they’re particularly thick, consider butterflying them for even cooking.
- Evenly sprinkle the onion soup mix over the top of the chicken to add both seasoning and savory depth.
- Cover the dish tightly with aluminum foil and bake for 60 minutes. Do not lift the foil during baking—this traps the moisture and ensures the rice cooks evenly.
- After 1 hour, remove the foil. The chicken should be fully cooked (internal temperature of 165°F/75°C), and the rice should be tender and creamy.
- For a golden top, broil the casserole uncovered for 3–5 minutes until lightly browned.
- Allow to rest for 5–10 minutes before serving. This gives the casserole time to set and makes it easier to serve.