I’ve made this dish twice. The first time, we ate it but didn’t quite enjoy it. After we had it the second time, the Wee One thanked me for cooking it. The next day, he ran out to my car after I pulled up in the driveway after work. He wanted to eat the left overs for dinner that night.
The night we had it, he ate a big portion of chicken and 1/2 of another portion. He had a HUGE amount of the rice both nights. That child loves his rice.
My mother-in-law is an Uncle Ben’s rice snob. She’ll only cook up Uncle Ben’s so she did not like the fact that I used instant rice. Other than that, she loved the recipe.
This recipe is a KEEPER. It’s a perfect Sunday dinner. The main dish and side are cooked together. Cook up some veggies or toss a salad and you have a complete meal.
Stars of the recipe:
- 1 lb. chicken breasts
- 1 (10 oz) can of cream of mushroom soup
- 1 (10 oz) can of cream of chicken soup
- 1 can of water
- 2 c. instant rice
- 1 envelope of onion soup mix
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 9 by 13 baking dish with non stick cooking spray. (You can also grease it using butter.)
- In a medium bowl, combine the soups, water, and rice. Pour the rice mixture into the baking dish. Make sure you spread it out so it’s in an even layer.
- Nestle the chicken breast on top of the rice.
- Sprinkle with the onion soup mix.
- Cover with foil.
- Place in oven and bake for 1 to 1/2 hours or until chicken is cooked.