Creamy Mushroom Chicken and Rice Bake
Equipment
- Casserole dish
- aluminum foil
Ingredients
- 1 cup cream of mushroom soup
- 1 package dry onion soup mix
- 1 1/4 cans of water
- 1 cup regular rice uncooked
- 4 skinless chicken breasts boneless or bone-in
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the cream of mushroom soup, dry onion soup mix, and water until well combined.
- Spread the uncooked rice evenly on the bottom of a casserole dish.
- Place the chicken breasts on top of the rice in the casserole dish.
- Pour the soup mixture over the chicken and rice, ensuring everything is evenly coated.
- Cover the casserole dish with aluminum foil.
- Bake in the preheated oven for 2 hours, or until the chicken is cooked through and the rice is tender.
- Remove from the oven and let it rest for a few minutes before serving.
Notes & Wine Advice
Wine Advice:
Pair this comforting dish with a crisp and slightly fruity white wine like Chardonnay or Sauvignon Blanc to balance the richness of the creamy mushroom sauce and complement the savory chicken and rice.Nutrition values
Calories: 400 kcal | Carbohydrates: 40 g | Protein: 25 g | Fat: 12 g | Sugar: 2 g