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Sunday Chicken and Rice Bake
Melissa Hart

Sunday Chicken and Rice Bake

This is the covered-pan chicken supper that perfumes the whole house before anyone sees it. Converted rice is important because it holds its shape through the long bake. Keep the foil tight, then check both the grain and the chicken before calling it done.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups uncooked converted white rice
  • 2 cans 10 1/2 oz each condensed cream of chicken soup
  • 2 cups water
  • 1 can 4 oz sliced mushrooms, drained
  • 1 envelope 1 oz dry onion soup mix
  • 2 lbs boneless skinless chicken breasts
  • 1 tbsp vegetable oil
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish with the vegetable oil.
  2. Stir the rice, soup, water, mushrooms and half the onion soup mix together in the dish.
  3. Set the chicken breasts in a single layer over the rice and season them with the pepper, paprika and remaining onion soup mix.
  4. Cover the dish tightly with foil and bake for 55 minutes without opening it.
  5. Remove the foil and bake for 10 to 20 minutes more, until the rice is tender and the thickest chicken breast reaches 165°F.
  6. Rest the covered casserole for 10 minutes, then stir the rice around the chicken before serving.