Chicken Breasts On Rice
A comforting baked chicken and rice dish with creamy mushroom flavor, topped with onion soup seasoning. Perfect for family dinners and easy to prepare in one dish.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix together the cream of mushroom soup and milk; reserve 1/2 cup of this mixture.
- Combine the remaining soup mixture with uncooked rice, mushroom pieces, and half the onion soup mix.
- Pour the rice mixture into a large baking dish.
- Place the chicken breasts on top of the rice mixture.
- Pour the reserved soup mixture over the chicken.
- Sprinkle the remaining onion soup mix over the top.
- Cover the dish and bake for 1 hour.
- Uncover and bake for an additional 15 minutes.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the soup mixture. If you prefer a different flavor, substitute the cream of mushroom soup with cream of chicken soup. You can also use brown rice for a healthier option, but adjust the cooking time accordingly. Fresh herbs like thyme or rosemary can enhance the dish's flavor profile.
Serving Suggestions
Serve the chicken breasts on a bed of the creamy rice mixture for a comforting meal. Pair with steamed vegetables like broccoli or green beans for a balanced dinner. A side salad, such as the Cold Lagoon Chicken Salad, complements this dish well and adds freshness. For a heartier meal, consider serving with crusty 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 the dish in the oven at 350°F (175°C) for about 20 minutes, covered with foil to retain moisture. Alternatively, you can microwave individual portions until heated through, adding a splash of water if needed to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts On Rice contains roughly 502 calories, with 11g protein, 81g carbohydrates, and 15g fat. It is an excellent source of iron (36% of the Daily Value), calcium (33% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 878mg per serving (38% 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 15-20 minutes to ensure the chicken is fully cooked through.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can use a homemade version by mixing heavy cream with sautéed mushrooms and seasonings, or replace it with cream of chicken soup for a different flavor. A dairy-free option can be made with coconut milk and mushroom broth.
How can I make this dish spicier?
To add some heat, sprinkle in red pepper flakes or a dash of hot sauce into the soup mixture. You could also marinate the chicken in a spicy marinade before cooking to infuse more flavor. Adjust the amount based on your spice tolerance!
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).