Quick 'n' easy chicken and rice casserole.
Ingredients
- 1 cup white rice
- 4 skinless , boneless chicken breast halves
- 1 package French onion soup mix , 1 ounce
- 1 can condensed cream of mushroom soup , 10.75 ounce
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
-
3
Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Chicken Empanadas
I'm showing you how to make what is one of the world's greatest meat-filled pastries. Or, it can be, if you avoid the three most common mistakes: empanadas that are under-seasoned, under-filled, and under-cooked. But, if you use the following technique, you'll avoid all of those issues, no matter what kind of filling you use!
Crab Rangoon Casserole
This crab rangoon casserole, a noodle casserole with surimi in a creamy, cheesy sauce, and topped with crisp wonton chips, is as rich and delicious as your favorite crab Rangoon appetizer.
Mango Cheesecake
This baked mango cheesecake has a smooth and creamy filling, topped with lots of sweet glazed diced mango. It makes a decadent dessert and is a delicious way to celebrate summer mangoes!