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.
Yield
2 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
split |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 303.5 | ml/g |
cream of mushroom soup
|
|
| 1 | soup can |
milk
|
*
|
| 177 | ml |
rice
white, uncooked |
|
| 115.6 | ml/g |
mushrooms
stems and pieces |
|
| 1 | envelope |
onions
soup mix |
*
|
| 2 | each |
chicken breasts
split |
|
Directions
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.
