Chicken Breasts And Herb Rice
A comforting casserole of tender chicken atop creamy herb rice, blended with savory soups and a touch of onion for depth—perfect for family dinners or easy weeknight meals.
Ingredients
Instructions
- Spread uncooked herb rice in the bottom of a baking pan.
- Cover the rice with undiluted cream of chicken soup and cream of celery soup.
- Place the chicken breasts on top of the soups, unbrowned.
- Sprinkle Lipton dry onion soup mix over the entire dish.
- Pour one cup of milk around the edges of the pan.
- Cover the pan with foil and bake for 2 hours at 350°F.
Tips & Substitutions
For a twist on flavor, try adding fresh herbs like thyme or rosemary to the rice before baking. You can substitute the cream of chicken and celery soups with homemade versions if desired, or use low-fat versions for a lighter dish. If you prefer a bit of crunch, consider topping the dish with crushed crackers or breadcrumbs before baking, similar to a Fast Casserole.
Serving Suggestions
Serve this dish with a side of steamed vegetables like broccoli or a fresh garden salad for a balanced meal. It pairs beautifully with Pan Roasted Baby Carrots for a colorful plate. For a comforting touch, consider serving it alongside bread rolls or crusty French bread to soak up the delicious sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20-25 minutes, covered with foil to retain moisture. Alternatively, microwave in short intervals, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts And Herb Rice contains roughly 504 calories, with 18g protein, 59g carbohydrates, and 21g fat. It is an excellent source of protein (37% of the Daily Value), iron (31% of the Daily Value), and calcium (23% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1563mg per serving (68% 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 frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them first for even cooking. If using frozen, increase the baking time by about 30 minutes to ensure they are fully cooked through. Always check the internal temperature; it should reach 165°F.
What can I substitute for the herb rice?
If you don't have herb rice, you can use plain white or brown rice and add your own seasonings, such as garlic powder, onion powder, and dried herbs like basil or oregano. Alternatively, you could use quinoa or couscous for a different texture and flavor.
Is it possible to make this dish in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Layer the uncooked rice, soups, and chicken as directed, then cook on low for 6-8 hours or high for 3-4 hours. Just ensure the chicken is fully cooked and the rice is tender before serving.
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).