-
4 boneless, skinless chicken breasts (raw)
-
1 cup uncooked long-grain white rice
-
1 can (10.5 oz) cream of chicken soup
-
1 ½ cups chicken broth
-
½ cup milk
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 tsp paprika
-
1 tsp Italian seasoning
-
Salt & pepper to taste
-
1 cup shredded cheddar or mozzarella cheese
-
Optional: broccoli, peas, or sliced mushrooms
Instructions
1️⃣ Preheat oven to 375°F (190°C).
2️⃣ In a greased 9×13 baking dish, stir together:
-
Uncooked rice
-
Cream of chicken soup
-
Chicken broth
-
Milk
-
Onion and garlic
-
Seasonings
3️⃣ Lay the raw chicken breasts right on top of the rice mixture.
Season lightly with extra salt, pepper, and paprika.
4️⃣ Cover tightly with foil.
Bake for 45–55 minutes, until rice is tender and chicken is fully cooked.
5️⃣ Remove foil, sprinkle cheese over the top, and bake uncovered for another 10 minutes until melted and bubbly.
6️⃣ Let rest 5–10 minutes before serving.
Make It Even Better
-
Add a sprinkle of crispy fried onions on top.
-
Swap rice for uncooked pasta (adjust liquid slightly).
-
Use cream of mushroom for deeper flavor.
-
Add a splash of lemon juice before serving to brighten it up.