Sunday Chicken Breasts And Rice
A hearty, comforting dish featuring tender chicken breasts baked with creamy mushroom and celery soups, rice, and savory onion flavor, perfect for family dinners.
Ingredients
Instructions
- Put uncooked rice in a shallow baking dish.
- Mix the cream of celery soup, cream of mushroom soup, and mushroom stems and pieces together.
- Spoon this mixture over the dry rice, then pour the white cooking wine over it.
- Place the chicken breasts in the dish on top of the rice and soup mixture.
- Sprinkle the dry onion soup mix over the chicken.
- Seal the dish tightly with heavy-duty foil.
- Bake in a preheated 350°F (175°C) oven for 2 hours without opening the foil.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in the white cooking wine for a couple of hours before cooking. If you're out of white cooking wine, chicken broth can be a suitable substitute. Feel free to add vegetables like peas or carrots to the rice mixture for a complete meal. Also, ensure the foil is tightly sealed to keep the moisture in during baking.
Serving Suggestions
Serve the chicken and rice hot, garnished with fresh parsley for a pop of color. This dish pairs well with a simple green salad or steamed vegetables for a balanced meal. For a comforting twist, consider serving alongside garlic bread or a slice of crusty baguette. It also makes a great option for meal prep for the week ahead.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 350°F (175°C) until warmed through, about 20-30 minutes. Alternatively, microwave in short intervals, stirring occasionally to ensure even heating. Make sure to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Chicken Breasts And Rice contains roughly 263 calories, with 21g protein, 11g carbohydrates, and 15g fat. It is an excellent source of protein (42% of the Daily Value). Note that it is relatively high in sodium, at 680mg per serving (30% 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 instant rice?
Yes, you can use brown rice, but you'll need to adjust the cooking time as brown rice typically requires more liquid and a longer cooking duration. Make sure to follow the package instructions for brown rice and monitor the dish closely to ensure the chicken remains moist.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of chicken soup as a substitute. Alternatively, you can make a homemade version using a roux combined with sautéed mushrooms and cream for a fresher taste.
Is it necessary to use heavy-duty foil?
Using heavy-duty foil is recommended to ensure a tight seal during baking, which helps retain steam and moisture. If you only have regular foil, you can use two layers to achieve a similar effect, but be cautious to avoid tears.
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).