Tender, juicy chicken baked low and slow with creamy rice, savory soup, and a buttery onion kick. Just mix, bake, and forget it — until your house smells amazing.
Why You’ll Love It
- Dump-and-bake simplicity
- Only 5 minutes of hands-on prep
- Family-friendly and budget-friendly
- Perfect for busy weeknights or lazy weekends
- Feels like a warm hug on a plate
Ingredients
- 4–6 boneless, skinless chicken breasts (or thighs for more flavor)
- 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 (or cream of celery)
- 1 packet Lipton Onion Soup Mix
- 1 ½ cups water or chicken broth
- 1 tbsp butter (optional, for richness)
- Salt and pepper, to taste
- Optional: chopped parsley or paprika for garnish
Want a creamy twist? Use milk instead of water or add ¼ cup sour cream.