Best Forgotten Chicken Dinner (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons unsalted butter, for greasing
03 -
2 cups long grain white rice or minute rice
04 -
1 can (300 ml) cream of chicken soup
05 -
1 can (300 ml) cream of mushroom soup
06 -
1 packet (40 g) dry onion soup mix
07 -
400 ml water
→ Optional Additions
08 -
150 g frozen mixed vegetables (e.g., peas, carrots)
09 -
1 teaspoon dried Italian herbs
10 -
0.5 teaspoon garlic powder
11 -
Fresh thyme, to garnish
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease a 33x23 cm (9x13 inch) baking dish with unsalted butter to prevent sticking.
02 -
In a large bowl, combine rice, cream of chicken soup, cream of mushroom soup, dry onion soup mix, and water. Stir until thoroughly blended. Add frozen mixed vegetables, garlic powder, and Italian herbs if using.
03 -
Pour the rice mixture evenly into the prepared baking dish. Place chicken breasts on top, ensuring even distribution for uniform cooking. Press gently to partially submerge chicken in the sauce.
04 -
Cover baking dish tightly with aluminum foil to retain moisture. Bake in the preheated oven for 50 minutes.
05 -
Remove foil and check the internal temperature of chicken; it should reach 74°C. If necessary, bake uncovered for an additional 10 minutes to brown the top and ensure the rice is tender.
06 -
Let stand for 5 minutes before serving to allow flavors to settle. Garnish with fresh thyme as desired.
# Helpful Notes:
01 -
Flatten chicken breasts to even thickness for consistent cooking.
02 -
Cover the dish tightly with foil to keep the rice moist throughout baking.
03 -
Leftovers keep well in an airtight container for up to four days. Reheat in the oven at 150°C or in the microwave with a damp paper towel.
04 -
For a vegetarian adaptation, substitute plant-based chicken and use vegetable-based cream soups.