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Begin by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish generously with butter. This will prevent the rice from sticking and add a bit of richness to the final dish.
Prepare the Rice Mixture:
In a medium-sized bowl, combine the cream of chicken soup, cream of celery soup, water, and minute rice. Stir the mixture until everything is well combined. This simple mixture forms the base of the dish and will cook into a flavorful, creamy rice that’s infused with the taste of the soups.
Assemble the Dish:
Pour the rice and soup mixture into the prepared baking dish, spreading it out evenly. Arrange the boneless, skinless chicken breasts on top of the rice mixture. Depending on the size of your chicken breasts, you may need to slightly overlap them, but that’s okay—they will cook evenly in the oven.
Add the Final Touch:
Sprinkle the onion soup mix evenly over the chicken breasts. This step is key, as the onion soup mix will dissolve into the juices released by the chicken and soups, creating a flavorful topping that enhances the entire dish.
Bake:
Cover the baking dish tightly with aluminum foil. This ensures that the moisture stays locked in, allowing the rice to cook perfectly and the chicken to stay juicy. Place the dish in the preheated oven and bake for about 90 minutes, or until the chicken is fully cooked and the rice has absorbed all the liquid.
Tips and Conclusion
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