Chicken Rice Bake

Chicken Rice Bake
Chicken Rice Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • to 325

    to 325 degrees F.

  • In a saucepan, combine:

  • 1 1

    1 can cream of mushroom soup

  • 1 1

    1 can cream of chicken soup

  • 1/2 1/2

    1/2 cup water or milk

  • Stir over medium-low heat until the mixture is heated through and is well-combined. Remove from heat.

  • to

    a greased baking dish, pour enough of the soup mixture into it so that the bottom of the dish is covered. This will help to keep the rice from burning.

  • 1 1/2

    1 1/2 cups of regular white rice over the top. Do not use instant rice.

  • Top with the remaining soup mixture and a packet of dry onion soup mix.

  • 30

    the dish and bake for an additional 30 minutes.

  • The meat, cooked at a relatively low temperature, gets soooo tender and juicy.

Directions

In a greased baking dish, pour enough of the soup mixture into it so that the bottom of the dish is covered. This will help to keep the rice from burning. Evenly pour 1 1/2 cups of regular white rice over the top. Do not use instant rice. Top the rice with half of the remaining soup mixture and the chicken. I recommend using 4 chicken breast halves or 4 chicken thighs. You could also squeeze a few legs in between them, or just do an entire dish filled with legs! Basically, whatever you can fit and whatever type of chicken suits your liking. Top with the remaining soup mixture and a packet of dry onion soup mix. Cover the dish (either with a lid or with aluminum foil) and bake in the preheated oven for 3 1/2 hours. I always do a quick chicken check at the 3-hour mark, just to make sure it isn't being over-cooked. Depending on the chicken and the oven, it can be finished cooking by that point. Uncover the dish and bake for an additional 30 minutes.

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