Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup long-grain white rice, uncooked
- 1 envelope dry onion soup mix
- 2 cups water
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, uncooked rice, dry onion soup mix, and water. Mix well.
- Season the chicken breasts with salt and black pepper to taste.
- Pour the soup and rice mixture into a 9×13 inch baking dish. Place the chicken breasts on top of the mixture.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour and 30 minutes, or until the chicken is cooked through and the rice is tender.
- Remove from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley.
Prep Time: 10 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 40 minutes | Kcal: 450 kcal per serving | Servings: 4 servings