Description
This convenient one-dish meal is the ultimate solution for busy weeknights. Featuring tender pieces of chicken breast nestled in a bed of savory, creamy rice, this casserole uses the power of trapped steam to cook everything to perfection. No pre-cooking or multiple pots are required; simply dump, bake, and enjoy a comforting, protein-packed dinner that tastes like it spent hours in the oven.
Ingredients
1.5 lbs chicken breast, cut into uniform pieces
1.5 cups instant white rice
2 cans cream of chicken soup
2 cups low-sodium chicken broth
3 tbsp butter, melted
Instructions
Preheat the oven to 375°F.
Grease a 9×13 inch baking dish.
Whisk together the instant rice, cans of soup, and chicken broth in the baking dish.
Arrange the raw chicken pieces evenly on top of the rice mixture.
Drizzle the melted butter over the chicken and rice layer.
Seal the dish tightly with aluminum foil to trap steam.
Bake for 45 minutes until the chicken reaches an internal temperature of 165°F.
Remove foil and serve immediately.
Notes
Ensure you are using instant rice for this recipe to ensure it cooks thoroughly within the allotted time. Keep the foil seal as tight as possible to prevent steam from escaping, which is the secret to fluffy grains. You may substitute cream of chicken soup with cream of mushroom if preferred.
- Prep Time: 10
- Cook Time: 45
- Category: Trending
- Method: Baking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
