Ingredients
Scale
- 3–4 pieces boneless skinless chicken breasts (thick-cut)
- 1 ½ cups white rice, rinsed
- 1 ½ cans cream of mushroom soup
- ¾ cup water
- 2 ½ cups milk
- 2 cups cheddar cheese, shredded
- 1 packet onion soup mix
- ⅓ tsp paprika
- 1 tsp parsley
- To taste salt & black pepper
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 casserole dish with butter or nonstick spray.
- In a large bowl, whisk together cream of mushroom soup, milk, water, and onion soup mix until smooth and well combined.
- Spread rinsed uncooked rice evenly across the bottom of the greased dish. Pour soup mixture over rice, ensuring all grains are coated. Shake gently to settle liquid evenly.
- Place chicken breasts on top of the rice mixture, pressing down slightly to partially submerge. Sprinkle with paprika, salt, and black pepper.
- Cover tightly with aluminum foil. Bake for 45 minutes.
- Remove foil and check that rice is tender. Sprinkle shredded cheddar cheese evenly over the top. Return to oven uncovered and bake 15 more minutes until cheese is melted and bubbly.
- Let rest 5-10 minutes before serving. Garnish with fresh parsley and serve hot.
Notes
- For crispier chicken, broil for 2-3 minutes after final baking.
- Substitute cream of chicken soup if preferred.
- Add vegetables like peas or broccoli for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 8g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg