Ingredients
4–6 boneless skinless chicken breasts or thighs
1 cup uncooked long grain white rice (not instant)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 envelope dry onion soup mix
1 1/2 cups water
1/4 teaspoon black pepper
Optional: chopped parsley for garnish
Instructions
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In the dish, stir together the uncooked rice, cream of chicken soup, cream of mushroom soup, water, and black pepper until well combined.
Place the raw chicken breasts evenly on top of the rice mixture.
Sprinkle the dry onion soup mix evenly over the chicken.
Cover the dish tightly with foil. Do not peek while baking!
Bake for 1 hour and 30 minutes, or until chicken is tender and rice is cooked through.
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