This recipe has been a go-to for me since I was a young wife (almost 29 years ago now). It’s budget friendly and it’s one of those quick, one pan recipes that you can get going when you get home from work, and in one hour, you’ll be eating. I don’t remember who taught me this recipe. It may have been a friend from high school. I simply can’t remember because I’ve made it for so long! I made this the other day when I had been baking all day and was just exhausted from standing in the kitchen. I hope you try it and like it as much as we do. My husband devours it.
What you’ll need:
Yield 4 servings
- 4 boneless skinless chicken breasts
- 1 cup long grain rice
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 cups chicken broth
- Italian dressing seasoning packet
- Salt
- Pepper
- Parsley for garnish (optional)
Step by step:
Preheat your oven to 350 degrees.
Place chicken in a ziplock bag and use a mallet to pound the chicken until they are all even thickness. This will allow the chicken to cook evenly. (Also makes it juicer)
Next, get a 9×13 casserole dish and put your rice, soups, and broth in it and use a whisk to mix it together. It will be very soupy. That’s ok. You’ll need to have that much liquid in there so the rice will cook and be tender.
Now, add your chicken breasts to the soup mixture and sprinkle the Italian seasoning, salt and pepper over the breasts.
All that’s left is putting the dish in the oven and leave it in there to bake for 1 hour. At 1 hour, your chicken should be done and your rice perfectly cooked. The chicken stays moist because it’s swimming in the soup while it bakes. When you take it out, let it cool for 5 minutes and then serve topped with some parsley. It pairs well with peas, green beans, asparagus or a nice green salad. I hope you enjoy this quick and easy meal!
