Ingredients for Baked Chicken And Rice With Three Soups
How to Make Baked Chicken And Rice With Three Soups
- Preheat oven to 375°F (190°C).
- In a large casserole dish, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of chicken soup, 1 (10.75 ounce) can condensed vegetable soup, 1 ½ cups long-grain white rice, and 2 cups chicken broth. Stir until thoroughly combined.
- Arrange 4 boneless, skinless chicken breasts on top of the rice mixture.
- Season generously with salt, pepper, 1 teaspoon garlic powder, ½ teaspoon dried thyme, and ½ teaspoon paprika.
- Place 4 tablespoons of butter (2 tablespoons per chicken breast) evenly over the chicken breasts.
- Bake uncovered for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the rice is tender and bubbly.
- Let stand for 5 minutes before serving. Serve immediately.
- For a variation, use 1 whole cut-up chicken (approximately 3-4 pounds) instead of chicken breasts. Increase baking time as needed.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
5g
Fat
49g
Carbs
9g
