This classic, ultra-creamy comfort food dinner gets its name because you simply mix the ingredients, pop it in the oven, and “forget” about it while it bakes to perfection. By cooking the raw rice directly in a rich blend of cream of chicken soup and savory dry onion soup mix, the grains absorb maximum flavor while staying incredibly tender. It is a foolproof, one-pan farmhouse favorite that delivers perfectly juicy chicken breasts coated in a velvety, golden gravy.
Ingredients
4 boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup (undiluted)
1 cup long-grain white rice, uncooked
1 packet dry onion soup mix
1 1/2 cups water (or low-sodium chicken broth for extra richness)
1 tbsp melted butter (optional, for brushing the chicken)
Fresh chopped parsley (for garnish)
Instructions
1. Prep and Preheat
Preheat your oven to 180°C (350°F). Lightly grease a 9 \times 13\text{-inch} baking dish with non-stick cooking spray or a small amount of butter.
2. Mix the Creamy Rice Base
Directly inside the greased baking dish, combine the 1 cup of uncooked long-grain rice, the 1 can of cream of chicken soup, and 1 1/2 cups of water. Stir thoroughly with a spatula until the soup is fully dissolved into the liquid and the rice is distributed in an even layer across the bottom of the pan.
3. Season the Base
Sprinkle about half of the dry onion soup mix packet directly into the rice and liquid mixture. Stir gently one more time to incorporate those savory onion pieces throughout the base.
4. Arrange the Chicken
Pat the 4 boneless, skinless chicken breasts dry with a paper towel. Arrange them in a single layer on top of the wet rice mixture, leaving a bit of space between each breast as shown in image_15.png.
5. Crown and Seal
Brush the tops of the chicken breasts with a little melted butter if desired, then sprinkle the remaining half of the dry onion soup mix evenly over the chicken. Cover the baking dish tightly with a sheet of heavy-duty aluminum foil. Sealing it tightly is crucial to trap the steam so the rice cooks perfectly.
6. Bake and “Forget”
Place the sealed dish into the preheated oven and bake undisturbed for 60 to 70 minutes.
7. Brown and Garnish
Carefully remove the aluminum foil during the last 5 minutes of baking and turn on the oven broiler to let the tops of the chicken breasts develop a gorgeous, golden-brown sear. Remove from the oven when the chicken’s internal temperature reaches 74°C (165°F) and the rice is completely tender. Garnish with a sprinkle of fresh chopped parsley and serve hot straight from the casserole dish, exactly like image_15.png!