Description
Introduction and Background
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 cups long-grain white rice, uncooked
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of chicken soup
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 cups chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 2 tablespoons butter, sliced
Instructions
- Preheat your oven to 350°F (175°C).
- In a baking dish, combine uncooked rice, cream of mushroom soup, cream of celery soup, cream of chicken soup, onion powder, garlic powder, chicken broth, and milk. Stir until everything is well mixed.
- Place the chicken breasts evenly on top of the rice mixture. Season with salt and pepper.
- Dot the top of the chicken with slices of butter.
- Cover the baking dish tightly with aluminum foil to ensure no steam escapes.
- Bake in the preheated oven for 2 hours, without peeking or removing the foil.
- Remove from oven and let stand for 10 minutes before serving to allow the rice to absorb any remaining liquid.
- Prep Time: 10 minutes | Cooking Time: 2 hours | Total Time: 2 hours 10 minutes
- Kcal: 480 kcal | Servings: 6 servings
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Bake
- Cuisine: American