Breast Of Chicken On Rice(Makes 4 To 6 Servings)
A hearty baked chicken and rice dish featuring tender chicken breasts, savory mushroom and onion flavors, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix the mushroom soup and milk together.
- Set aside 1/2 cup of this mixture.
- Stir together the remaining soup mixture, uncooked rice, canned mushrooms with liquid, and half of the dry onion soup mix.
- Pour the mixture into an ungreased baking dish.
- Place the chicken breasts on top of the rice mixture.
- Pour the remaining soup mixture over the chicken and sprinkle with the remaining dry onion soup mix.
- Cover the dish with aluminum foil and bake for 1 hour.
- Remove the cover and bake for an additional 15 minutes.
Tips & Substitutions
To enhance the flavor, consider marinating the chicken breasts in a mixture of olive oil, garlic, and herbs for a few hours before baking. For a creamier texture, you can substitute half of the milk with sour cream or Greek yogurt. If you don't have dry onion soup mix, you can use a combination of onion powder, garlic powder, and dried herbs instead.
Serving Suggestions
Serve this dish with a side of steamed vegetables or a fresh green salad to balance the richness of the chicken and rice. It pairs beautifully with American recipes like corn on the cob or garlic bread. For an extra touch, garnish with chopped parsley or green onions before serving.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice mixture in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes. Alternatively, you can microwave individual portions until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Breast Of Chicken On Rice(Makes 4 To 6 Servings) contains roughly 664 calories, with 30g protein, 106g carbohydrates, and 13g fat. It is an excellent source of protein (60% of the Daily Value), vitamin D (43% of the Daily Value), and iron (32% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1545mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but be aware that it requires a longer cooking time. You may need to increase the baking time by about 15-20 minutes, and you might want to add more liquid to ensure the rice cooks properly.
What can I substitute for mushroom soup?
If you don't have mushroom soup on hand, you can use cream of chicken soup or make a homemade version by combining sautéed mushrooms, cream, and chicken broth. Another option is to use Cream Of Vegetable Chicken Soup for a different flavor profile.
Can I freeze this dish?
Yes, this dish can be frozen. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).