Chicken & Rice

• จำนวนที่เสิร์ฟ: 8
• เวลารวม: 1hr 30mins

ส่วนผสม

• 1 lb (450g) boneless, skinless chicken breasts

• 2 cups instant rice (white or brown)

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of mushroom soup

• 1 can (10.5 oz) water (use the empty soup can for measurement)

• 1 envelope onion soup mix

• 1 tablespoon butter, for greasing

Optional Additions:

• Shredded cheddar cheese

• Frozen vegetables

• Diced chicken

วิธีทำ

1. Preheat Oven: Set to 350°F (175°C).

2. Prepare Baking Dish: Grease a 9×13-inch baking pan with butter.

3. Mix Ingredients: In a bowl, combine cream of chicken soup, cream of mushroom soup, water, and rice. Stir until well blended.

4. Assemble Dish: Pour the rice and soup mixture into the prepared baking pan. Place chicken breasts on top of the mixture.

5. Add Seasoning: Evenly sprinkle the onion soup mix over the chicken breasts.

6. Bake: Cover the pan tightly with aluminum foil. Bake in the preheated oven for 1 to 1½ hours, or until the chicken is fully cooked and the rice is tender.

7. Optional Topping: For added flavor, uncover the pan during the last 10 minutes of baking and sprinkle shredded cheddar cheese on top.

8. Serve: Allow the dish to stand for 5 minutes before serving. Enjoy the creamy chicken and rice directly from the baking pan.