Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In the dish, stir together the uncooked rice, cream of chicken soup, cream of mushroom soup, water, and black pepper until well combined.
Place the raw chicken breasts evenly on top of the rice mixture.
Sprinkle the dry onion soup mix evenly over the chicken.
Cover the dish tightly with foil. Do not peek while baking!
Bake for 1 hour and 30 minutes, or until chicken is tender and rice is cooked through.
Remove from oven and let sit for 5 minutes before serving. Garnish with parsley if desired.
Troubleshooting & Consistency Tips
Rice not done? Make sure the dish is sealed tightly with foil to trap moisture, and avoid using quick rice.
Dry chicken? Use thighs instead of breasts for juicier results.
Want extra flavor? Stir in a few dashes of Worcestershire sauce or garlic powder into the rice mix.
Storage & Make-Ahead
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave with a splash of broth or water.
Freezer: Can be frozen after baking. Cool completely, then freeze up to 2 months. Thaw overnight in fridge before reheating.
Make-Ahead: Assemble the dish a few hours ahead and keep in the fridge before baking.
Expert Tips
Use foil and do not uncover during baking to keep all the moisture sealed in.
For golden color, broil uncovered for 3–4 minutes at the end.
Try cream of celery or cheddar cheese soup for a twist.
Serve with steamed green beans or a simple salad for a complete meal.
