Oven Chicken and Rice
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This is a dish my family made and we all loved. It's Campbell soup, rice and chicken ... and that's it. I don't like mushrooms but this dish is so good that I don't mind.
- Ready In:
- 1hr 25mins
- Serves:
- Units:
ingredients
- 4 large chicken breasts or 4 large chicken thighs
- 1 (10 3/4 ounce) can French onion soup
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 cup long grain rice, uncooked
- 1 - 1 3⁄4 cup water
directions
- Generously Pam or grease bottom of a 13"x9" baking dish. Spread rice on bottom of dish. Place chicken pieces on top. Mix water, cream of mushroom and onion soup together in a separate bowl and once combined, pour over chicken and rice. Bake covered at 350 degrees for 1 hour, then remove cover and gently stir rice and flip chicken. Leave uncovered and continue to bake for an additional 20 minutes.
- It smells delicious the entire time it's baking and everything cooks perfectly till ready to serve. Simple dish for a busy night. My husband (big baby about onions and mushrooms) admitted that it smelled too good to be true while in the oven. He did eat the chicken after removing all remnants of the flavored rice. Chicken absorbs the soup and is moist and flavorable.
- The soups have sodium so I don't put in additional salt to the dish but add plenty of pepper (to taste) before serving.
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This is a dish my family made and we all loved. It's Campbell soup, rice and chicken ... and that's it. I don't like mushrooms but this dish is so good that I don't mind.
