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Oven Baked Breast of Chicken on Rice


Easy baked chicken and rice. With just minutes of prep and a few simple ingredients, this family-friendly chicken and rice bake is in the oven.













Trans-fat Free


10 ½ ounces cream of mushroom soup
1 soup can milk
¾ cup rice
white, uncooked
4 ounces mushrooms
stems and pieces
1 envelope onions
soup mix
2 each chicken breasts


We love one-pot meals around my household. Anything that arms me with less time in the kitchen and more time hanging out with my family is a victory in my book. Chicken and rice is one of my family's favorite combinations for dinner, so putting them together in an easy-baked casserole is a no-brainer.

Heat oven to 350℉ (180℃).

Mix mushroom soup and milk; reserve ½ of the cup of the soup mixture.

Mix the remaining soup mixture with rice, mushrooms (including liquid), and half of the onion soup mix.

Pour into oblong baking dish .

Place chicken breasts on top.

Pour reserved soup mixture over chicken.

Sprinkle with remaining onion soup mix.

Cover and bake for about 1 hour.

Uncover and bake 15 minutes longer.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 326g (11.5 oz)
Amount per Serving
Calories 53422% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 1117mg 47%
Total Carbohydrate 22g 22%
Dietary Fiber 1g 4%
Sugars g
Protein 69g
Vitamin A 1% Vitamin C 0%
Calcium 5% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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