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This is a great busy day casserole that can be made the night before! Leftovers are yummy too! Can be complemented with peas, a green salad, and rolls on the side.

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Recipe Summary test

prep:
10 mins
cook:
2 hrs 30 mins
total:
2 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

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  • Stir cream of chicken soup, cream of mushroom soup, and rice in a large bowl. Mix hot water and chicken bouillon in a bowl until bouillon is dissolved; stir into rice mixture. Spread rice mixture into prepared baking dish and sprinkle with half the onion soup mix. Sprinkle remaining onion soup mix over chicken breasts; arrange chicken in a single layer over rice mixture. Cover with aluminum foil.

  • Cook the chicken breasts until no longer pink in the center and the juices run clear, 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

540 calories; protein 32.3g; carbohydrates 66.9g; fat 14.8g; cholesterol 73.2mg; sodium 2178.3mg. Full Nutrition
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