Ingredients
- 450 grams boneless, skinless chicken breasts
- 2 cups instant white rice
- 300 millilitres cream of mushroom soup
- 300 millilitres cream of chicken soup
- 300 millilitres water
- 28 grams dry onion soup mix
- 14 grams unsalted butter (for greasing)
Instructions
- Preheat oven to 175°C (350°F). Grease a 23 x 33 cm (9×13-inch) baking dish with butter.
- In a bowl, mix cream of mushroom soup, cream of chicken soup, instant rice, and water until well combined.
- Pour the rice mixture into the prepared baking dish and spread evenly.
- Arrange chicken breasts in a single layer on top of the rice mixture.
- Sprinkle the dry onion soup mix evenly over the chicken.
- Cover the dish tightly with foil and bake for 45 to 50 minutes, or until chicken is cooked through and rice is tender.
- Let the casserole rest for a few minutes before serving.
Notes
- Substitute boneless chicken thighs for juicier results.
- Add mushrooms, peas, or carrots for more texture and nutrition.
- Do not use regular rice—instant rice ensures even cooking.
- Resting the casserole after baking helps thicken the sauce and enhances flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 2g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 75mg
