Chicken On Sunday
Chicken On Sunday is a comforting casserole featuring tender chicken breasts baked with creamy soups and rice. The dish offers rich, savory flavors with a hint of buttery goodness, making it perfect for family dinners or casual gatherings. Its hearty nature appeals to those who enjoy comforting, home-cooked meals.
Ingredients
Instructions
- Dip each chicken breast into melted margarine or butter.
- Place uncooked rice in a casserole dish.
- Mix all canned soups with water and pour the mixture over the rice.
- Place the coated chicken breasts on top of the rice and soup mixture.
- Bake uncovered at 250°F (about 120°C) for 2.5 hours.
- During the last 10 minutes, increase the oven temperature to brown the chicken on top.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of water in the soup mixture. You can substitute the margarine with olive oil if you prefer a lighter option. To enhance the dish, add a splash of white wine to the soup mixture or sprinkle some herbs like thyme or rosemary over the chicken before baking. For a crispy topping, broil the chicken for a few minutes after baking.
Serving Suggestions
This dish pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. You might also serve it alongside mashed potatoes or a crusty bread to soak up the delicious sauce. For a refreshing side, try an Easy Chicken Waldorf Salad to complement the flavors of the chicken.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice mixture in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through. Alternatively, you can microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken On Sunday contains roughly 732 calories, with 12g protein, 51g carbohydrates, and 54g fat. It is an excellent source of protein (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1963mg per serving (85% 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 make sure to increase the cooking time slightly. It's best to thaw them beforehand for even cooking, but if cooking from frozen, ensure the internal temperature reaches 165°F (74°C) for safety.
What can I do if I don't have all three cream soups?
If you don't have all three types of cream soups, you can use any combination of the soups you have on hand. Alternatively, you can make a homemade cream sauce using butter, flour, and milk as a base, mixed with seasonings to replicate the flavors.
How can I spice up the dish for more flavor?
To add more flavor, consider incorporating spices such as paprika, garlic powder, or onion powder into the rice or soup mixture. You can also mix in some sautéed onions or bell peppers for added texture and taste.
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).