Ingredients
- 4–6 boneless skinless chicken breasts or thighs
- 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
- 1 envelope dry onion soup mix
- 1 1/2 cups water
- 1/4 teaspoon black pepper
- Optional: chopped parsley for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In the dish, stir together the uncooked rice, cream of chicken soup, cream of mushroom soup, water, and black pepper until well combined.
- Place the raw chicken breasts evenly on top of the rice mixture.
- Sprinkle the dry onion soup mix evenly over the chicken.
- Cover the dish tightly with foil. Do not peek while baking!
- Bake for 1 hour and 30 minutes, or until chicken is tender and rice is cooked through.
- Remove from oven and let sit for 5 minutes before serving. Garnish with parsley if desired.
