Chef Freddy's Chicken & Rice Dinner
Submitted by Ashli111
Chicken breasts baked low and slow on a bed of three cream soups and uncooked rice until everything is tender and creamy. This hands-off chicken and rice dinner practically cooks itself.
YIELD
4 servingsPREP
20 minCOOK
120 minREADY
140 minSometimes the best recipes are the ones where you dump everything in a pan and walk away for two hours.
Chicken breasts sit on top of a creamy mixture of cream of chicken, cream of celery, and cream of mushroom soup blended with uncooked rice and milk.
The oven does all the heavy lifting, baking everything low and slow until the rice absorbs the liquid, the chicken turns fork-tender, and the whole pan is rich and creamy.
No searing, no stirring, no babysitting.
Just pure, hands-off comfort food.
Kitchen Tips
- Use regular long-grain rice, not instant. Instant rice will turn to mush over a 2-hour bake
- Don’t peek at the oven too often. Every time you open the door you lose heat and moisture
- Season the chicken generously on top since the slow bake gives the spices time to really soak in
- Pair it with a green salad or steamed vegetable to round out the plate
Ingredients
Directions
Mix the soups, milk and the rice, and pour into a 9 x13 inch baking pan Split the chicken breasts into 4 equal parts and place them on top of the soup mix. Season with the salt and pepper and whatever else you prefer. Bake in a 300℉ (150℃) oven for 2 hours. Garnish as desired and serve.
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