Chicken Piplaf

This chicken pilaf is about as hands-off as dinner gets. Minute rice, cream of mushroom soup, onion soup mix, and boiling water go into a casserole dish, buttered chicken pieces sit on top, and the oven does everything else. The rice absorbs the liquid and the mushroom soup as it bakes, turning creamy and flavorful while the chicken roasts above it.

The onion soup mix is doing double duty here: seasoning the rice and giving it a savory, oniony depth that would otherwise take sautéing and multiple spices to achieve. One envelope handles all of that.

Brushing the chicken with melted butter before baking helps the skin brown and crisp even under the foil. The butter bastes the pieces as it melts, keeping the meat juicy through the long bake time.

Pro Tips

• Use boiling water, not cold. It gives the rice a head start and ensures everything cooks evenly in the oven.
• Keep the foil sealed tight for the full bake. Lifting it lets steam escape and the rice can dry out before the chicken finishes.
• Use bone-in, skin-on chicken pieces for the best flavor. Boneless cuts can overcook and dry out in 75 minutes.
• Let the dish rest covered for 5 minutes after baking so the rice absorbs any remaining liquid.

Variations

• Swap cream of mushroom for cream of chicken soup for a milder flavor.
• Add frozen peas or diced carrots to the rice mixture before baking for built-in vegetables.
• Sprinkle paprika over the buttered chicken for color and a touch of smoky sweetness.