Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup long grain rice
- 1 packet dry onion soup mix
- 1 1/2 cups water
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare Baking Dish: Grease a large baking dish.
- Layer Ingredients: Spread rice evenly on the bottom of the dish. Place chicken breasts on top.
- Combine Soup and Water: Mix cream of chicken soup and water until smooth. Pour over chicken and rice.
- Add Onion Soup Mix: Sprinkle onion soup mix evenly over the dish.
- Bake: Cover the dish with foil and bake for 1 hour and 30 minutes.
Tips and Substitutions:
- Chicken Choice: While boneless, skinless chicken breasts are recommended, chicken thighs can also be used. Adjust cooking time accordingly.
- Rice Variation: Long-grain rice is a good choice, but brown rice or basmati rice can also be used.
- Soup Mix: Experiment with different soup flavors like cream of mushroom or cream of celery. For a dairy-free option, use coconut cream or almond-based soups.
- Flavor Enhancers: Add chicken broth instead of water, or sprinkle with fresh herbs like thyme or rosemary. A dash of lemon juice can also brighten the flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
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