Prep 10 mins
Cook 25 mins
This is a favorite recipe of my family's. We have been cooking this recipe for 3+ generations and this is known as comfort and/or soul food for us. The rice is the best part of the recipe if not for the juicy and tasty chicken. I hope that you try and enjoy this family favorite.
- 4 chicken breasts, with ribs and skin
- 1 (10 ounce) cancampbell's condensed cream of mushroom & garlic soup
- 1 (10 ounce) can Campbell's Cream of Chicken Soup, with herb
- 1 (10 ounce) cancampbell's cream of celery soup
- 3⁄4 cup Uncle Ben's converted brand rice
- 10 ounces empty soup can filled with water
- 2 tablespoons butter, divided into 8 pieces
- garlic powder
- dried thyme
- Preheat oven to 375 degrees.
- Combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined.
- Place the chicken breasts on top of the rice.
- Sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, Thyme and paprika to taste.
- Place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter.
- Bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked.
- Serve immediately.
- This dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. I just make it this way so no one fights over the chicken breasts which they always seem to do if I do it the other way.
I don't care how upmarket you are, how picky you are, how gifted a cook you are -- this basic recipe belongs in your repertoire and the requisite 3 cans of soup should be in your pantry at all times (you can hide them behind the quinoa and the argan oil if you're self-conscious). You can "customize" the recipe a gazillion different ways, stretch it with vegetables, add any flavoring you like from soy sauce and five-spice powder to salsa and chili powder to curry powder and sliced apples to sour cream and chopped or dry dill. Try white wine. The soups give you a great palette for your own creativity and you will never ever have left-overs!
PS - I use basmati rice instead of Uncle Ben's.