Ingredients:
1 lb (450g) bone-in, skin-on chicken breasts or thighs
2 cups instant rice (white or brown)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) water (measured using the empty soup can)
1 envelope onion soup mix
1 tbsp butter (for greasing)
Optional Additions:
Shredded cheddar cheese
Frozen vegetables (e.g., peas, carrots, or broccoli)
Diced chicken (for a meatier version)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C) to ensure even cooking.
Grease the Baking Dish:
Use 1 tablespoon of butter to lightly grease a 9×13-inch baking dish. This prevents sticking and makes cleanup easier.
Prepare the Rice Mixture:
In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water (measured using the soup can), and instant rice. Stir until fully combined and smooth. The rice will absorb the liquid during baking.
Assemble the Dish:
Pour the prepared rice mixture into the greased baking dish, spreading it evenly. Place the chicken pieces, skin-side up, on top of the rice mixture, ensuring they are spaced out for even cooking.
Add Seasoning:
Sprinkle the onion soup mix evenly over the chicken and rice. This adds savory flavor to the dish.
Bake:
Place the dish in the preheated oven and bake uncovered for 1 to 1½ hours. Check that the chicken’s internal temperature reaches 165°F (74°C) using a meat thermometer. The chicken skin should crisp, and the rice should absorb all the liquid.
Optional Topping:
During the last 10 minutes of baking, sprinkle shredded cheddar cheese over the dish if desired. Let the cheese melt for a gooey topping.
Prep Time: 10 minutes | Cooking Time: 1-1½ hours | Total Time: 1 hour 40 minutes
Servings: 4-6 servings
