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The Boat Shed Kitchen

Creamy Baked Chicken and Rice

Juicy chicken breasts bake over a creamy, savory rice base flavored with onion soup mix and two kinds of soup. Just one pan, a few pantry staples, and no extra mess—perfect for busy nights.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts
  • 2 cups Minute Rice white or brown
  • 1 can cream of mushroom soup
  • 1½ can cream of chicken soup
  • 1 can water use one of the soup cans to measure
  • 1 envelope Lipton Onion Soup Mix
  • 1½ tbsp butter for greasing

Method
 

  1. Preheat oven to 350°F and grease a 9×13-inch baking dish with butter.
  2. In a bowl, combine uncooked Minute Rice, both soups, and water.
  3. Pour the rice mixture into the greased pan and spread evenly.
  4. Lay the chicken breasts on top and sprinkle with the onion soup mix.
  5. Cover tightly with foil and bake for 1 to 1½ hours, until chicken is cooked through and rice is tender.
  6. Let rest for 5 minutes before serving.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-baked-chicken-and-rice/

Notes

  • You can use chicken thighs if you prefer dark meat—just adjust the cook time slightly.
  • Brown Minute Rice works great if you want more fiber and a nuttier flavor.
  • Make it a full meal by stirring in a cup of frozen peas or broccoli with the rice mixture.