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Juicy baked chicken over creamy onion-soup rice. A simple one-dish dinner with golden tops and comfort-food flavor.

Onion Soup Chicken Bake

Juicy baked chicken over creamy onion-soup rice. A simple one-dish dinner with golden tops and comfort-food flavor.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 2 cups uncooked Minute rice
  • 1 can 10.5 oz cream of mushroom soup
  • 1 packet 1 oz dry onion soup mix
  • 1½ –2 cups water milk, or chicken broth
  • Salt and pepper to taste
  • Optional: butter or oil for the chicken paprika or parsley for topping

Equipment

  • 9×13-inch baking dish
  • Mixing bowl or measuring cup
  • meat thermometer (optional)

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
  2. Stir together Minute rice, cream of mushroom soup, onion soup mix, and 1½–2 cups liquid. Spread in the dish.
  3. Pat chicken dry, season lightly, and place on top of the rice in a single layer.
  4. Bake 35–45 minutes until rice is tender, sauce is bubbling, and chicken reaches 165°F.
  5. Rest 5–10 minutes, then serve.

Notes

Use instant rice so it cooks in the same time as the chicken.
Onion soup mix and canned soup are salty—add extra salt only after tasting.
Tent with foil if the chicken browns too quickly.
Leftovers keep 3–4 days; reheat with a splash of broth.