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.
Preparation Time
10 mins
Cooking Time
2 hr
Total Time
2 hr 10 mins
Calories
540 Calories
Recipe Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Step 2
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.
Step 3
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).
Ingredients
2 cups hot water
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups white rice
2 cubes chicken bouillon
6 skinless, boneless chicken breast halves
3 (10.75 ounce) cans condensed cream of chicken soup
