Savory Chicken and Rice Bake
Ingredients
- 6 chicken breasts boneless and skinless
- 1 1.5 oz. package dry onion soup mix
- 1 cup long-grain white or whole grain brown rice uncooked
- 1 10.5 oz. can condensed mushroom soup
- 1 can water
- Cornflake crumbs finely crushed
Instructions
- Preheat your oven to 350°F (175°C).
- Spray a 13x9x2-inch baking dish with non-stick cooking spray.
- Sprinkle the dry onion soup mix evenly in the baking dish, then add the uncooked rice.
- In a mixing bowl, dilute the condensed mushroom soup with one can of water.
- Pour the mixture over the rice in the baking dish.
- Dip each chicken breast in water, then roll them in the finely crushed cornflake crumbs until coated.
- Arrange the coated chicken breasts on top of the rice mixture in the baking dish.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour, then remove the foil and bake for an additional hour, or until the chicken is cooked through and the rice is tender.
- Serve hot and enjoy this comforting chicken and rice bake!
Notes & Wine Advice
Wine Advice:
Pair this savory chicken and rice bake with a light and fruity white wine such as Chardonnay or a crisp rosé. Their refreshing acidity and subtle fruit flavors will complement the comforting flavors of the dish while enhancing the overall dining experience.
Nutrition values
Calories: 350 kcal | Carbohydrates: 31 g | Protein: 40 g | Fat: 6 g | Sugar: 2 g