Baked Chicken Breasts and Rice

Total Time
2hrs 45mins
Prep 15 mins
Cook 2 hrs 30 mins

I received this recipe years ago from a coworker. It remains one of our all time favorite chicken recipes and I love that the rice gets cooked at the same time in the same pan. I have never made this recipe without skin on and bone in chicken breasts so if you decide to use skinless, boneless the taste may be very different.

Ingredients Nutrition

Directions

  1. Wash and dry chicken breasts.
  2. Place the uncooked rice in the bottom of a 9X11 baking pan.
  3. Mix soups, sherry and butter together and pour a little over the rice to moisten it.
  4. Salt the chicken breasts and place the salted chicken breasts on the rice.
  5. (It is okay if they overlap some).
  6. Pour the rest of the liquid on the breasts.
  7. Sprinkle parmesan cheese, almonds and paprika on top.
  8. Note: Do not add any moisture to the soups.
  9. The only liquid is the wine.
  10. Bake 2 1/2 hours uncovered at 275 degrees.
Most Helpful

5 5

This worked out exactly the way it should. I think the slow cooking is really what makes it come out. The chicken was tender and moist - didn't really need a knife to cut it - and the rice was nicely done. Really good flavor and couldn't be easier to put together!! Thanks!

3 5

I tried this recipe last night and followed the directions exactly, but this just didn't work for me. The rice was half crunchy and half done. The chicken was dry, I don't know what happened. Thanks anyway looneytunesfan.

4 5

This was a tasty quick casserole when you get home from a long cold day at work, it really warms you up! I did use skinless, boneless breasts and it worked out fine. Thanks Annette Marie