Serves 4 to 6
Total time about 1 hour
Ingredients
- 1 cup long grain white rice, uncooked
- 1 can cream of chicken soup, ten and a half ounces
- 1 and three fourths cups chicken broth
- 4 small chicken breasts, boneless and skinless
- 1 tablespoon butter, cut in small pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 half teaspoon salt
- 1 half teaspoon black pepper
- 1 teaspoon dried parsley
- 1 cup shredded cheddar cheese, optional
Directions
- Heat oven to 375 F. Lightly grease a 9 by 13 inch baking dish.
- In a bowl whisk the soup, broth, garlic powder, onion powder, salt, and pepper. Stir in the rice. Pour the mixture into the baking dish.
- Lay the chicken breasts on top. Dot the tops with the butter. Cover the dish tightly with foil.
- Bake for 45 minutes. Remove the foil. If you like, sprinkle cheddar and the parsley.
- Bake 10 to 15 more minutes, until the rice is tender and the chicken reaches 165 F.
- Rest 5 minutes. Fluff the rice and serve warm.
Tips
- For extra tender bites use sliced chicken cutlets or shredded rotisserie chicken and tuck it into the rice for the last 15 minutes.
- Add a cup of frozen peas or mixed veggies when you stir in the rice.
- If using brown rice add half a cup more broth and cook a little longer.