French Onion Chicken and Rice
PLEASE NOTE: The rice will not cook through in the allotted time if the foil is not tightly sealed during baking. The chicken should not dry out as it's nestled down in the rice mixture and sealed tightly with foil, keeping in the steam. If, after the full 75 minutes of cooking, the rice is still not quite tender, keep it covered tightly with foil outside of the oven for an extra ten minutes. The steam inside the dish will finish off the rice.
- 2 cups uncooked long grain white rice
- 2 cups milk
- 2 10 ounce cans cream of chicken soup (or try my homemade cream of chicken soup substitute)
- 1 packet French Onion Soup mix
- 1 pound chicken tenderloins
- 1/2 cup grated Gruyere cheese
- 1 teaspoon parsley
Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
Add the rice, milk, cream of chicken soup, and soup mix to a bowl and stir well to combine.
Pour rice mixture into the baking dish and place chicken tenderloins over the top.
Cover tightly with foil and bake for 60 minutes, stirring once halfway through cooking.
Remove the foil and top with the grated cheese. Cover and return to oven for 15 minutes or until rice is tender.
Sprinkle with parsley just before serving.