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
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
5g
Fat
49g
Carbs
9g
