Ingredients:
Four skinless and boneless chicken breasts
One can of cream of chicken soup (10.5 oz)
One cup of uncooked long grain rice
One packet of dried onion soup mix
A half-cup of water
Instructions:
Set the oven’s temperature to 175°C (350°F).
Spread the uncooked rice equally over the bottom of a large baking dish that has been oiled.
Over the rice, arrange the chicken breasts.
Combine the water and cream of chicken soup in a bowl and stir until smooth. Cover the rice and chicken with the mixture.
Evenly distribute the dried onion soup mix on top.
Bake the dish for one hour and thirty minutes after covering it with foil. Keep the foil on during baking.
Serve hot, allowing the spices to seep into the rice and chicken.
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