Ingredient Notes & Details
4–6 Boneless, Skinless Chicken Breasts: These become fork-tender during the long bake.Cookware & Diningware
2 Cups Long-Grain White Rice: Do not use “instant” rice, as it will become mushy; standard long-grain provides the best texture.
1 Can Cream of Mushroom Soup & 1 Can Cream of Chicken Soup: These provide the rich, savory base for the rice.
1 Can-Full of Water or Chicken Broth: Essential for hydrating the rice during the baking process.
1 Packet Dry Onion Soup Mix: Sprinkled over the top to create the savory, golden crust shown in the photo.
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