Ingredients for Baked Chicken Breasts And Rice
- White Rice
- Cream Of Chicken Soup
- Cream Of Celery Soup
- Cream Of Mushroom Soup
- Sherry Wine
- Slivered Almonds
- 2 (6-ounce) bone-in, skin-on chicken breasts
- 4 tablespoons butter
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- 1 teaspoon paprika
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How to Make Baked Chicken Breasts And Rice
- Preheat oven to 275°F (135°C).
- Wash and dry 2 (6-ounce) bone-in, skin-on chicken breasts.
- Place 1 ½ cups uncooked long-grain white rice in the bottom of a 9x11 inch baking pan.
- In a medium bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of chicken soup, ½ cup dry sherry, and 4 tablespoons butter until smooth.
- Pour about ½ cup of the soup mixture over the rice to moisten.
- Season chicken breasts generously with salt and pepper.
- Place the seasoned chicken breasts on top of the rice.
- Pour the remaining soup mixture evenly over the chicken breasts.
- Sprinkle ½ cup grated Parmesan cheese, ¼ cup slivered almonds, and 1 teaspoon paprika over the chicken and rice.
- Bake uncovered for 2 ½ hours, or until the chicken is cooked through and the rice is tender.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
7g
Fat
65g
Carbs
12g