Directions

Step 1: Prep Your Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2: Layer the Base

In the baking dish, mix together the uncooked rice, both cans of soup, water (or broth), garlic powder, and black pepper. Stir well to evenly combine.

Step 3: Add the Chicken

Place the chicken breasts or thighs on top of the rice mixture.

Step 4: Season and Bake

Sprinkle the onion soup mix evenly over the chicken. Cover the dish tightly with aluminum foil and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the rice is tender and the chicken is fully cooked (internal temp should be 165°F / 74°C).

Step 5: Uncover and Brown

Remove the foil and bake for an additional 10–15 minutes to allow the top to lightly brown (optional but recommended for texture!).

 Time & Yield

• Prep Time: 10 minutes

• Bake Time: 1 hour 15–30 minutes

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• Total Time: ~1 hour 30 minutes

• Servings: 4

• Calories: ~410 kcal per serving

 Tips & Variations

• Swap chicken breasts for thighs for juicier meat.

• Use low-sodium soups and broth if you’re watching your salt intake.

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• Add frozen peas or chopped mushrooms for a veggie twist.

 FAQs

Q: Can I prep this ahead of time?
A: Yes! Assemble it in the dish, cover, and refrigerate up to 24 hours before baking.

Q: Can I use brown rice instead of white?
A: You can, but it may require more liquid and a longer baking time.