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Onion Soup Chicken Bake

A cozy, simple one-pan dish that combines chicken and rice with creamy soups for a comforting meal that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 2 cups Minute rice
  • 1 can (10.5 oz) cream of mushroom soup adds earthiness and silk
  • 1 can (10.5 oz) cream of chicken soup adds richness and depth
  • 1 can (10.5 oz) of water use the empty soup can to measure
  • 1 envelope (1 oz) Lipton Onion Soup Mix the savory star here
  • 1 tablespoon butter use unsalted butter so you can control the salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Meanwhile, pull out a 9x13 inch baking dish and set a tablespoon of butter beside it.
  2. Grease the dish with the butter until the bottom and sides glimmer.
  3. In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, Minute rice, and one can of water until smooth and glossy.
  4. Pour the rice mixture into the prepared casserole dish, spreading it evenly across the bottom with a spatula.
  5. Arrange the chicken breasts on top of the rice in a single layer, pressing them in gently.
  6. Sprinkle the Lipton Onion Soup Mix evenly over the chicken breasts.
  7. Cover the dish tightly with aluminum foil to trap steam.
Cooking
  1. Bake for 45 to 50 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
  2. Remove the foil and let the dish sit for a few minutes before serving warm.

Notes

Use pre-measured rice and canned soups for a quicker cleanup. If the rice seems undercooked after 50 minutes, add 5–10 more minutes covered. You can stir in 1/2 cup shredded Swiss or Gruyère for a cheesy top.