Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 cup uncooked long-grain white rice
  • 2 cups water
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (or melted butter)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Lightly season chicken breasts with pepper, ensure dryness.
  3. In the baking dish (or bowl), combine the cream of mushroom soup, dry onion soup mix, rice, and water. Stir until well combined.
  4. Place the chicken breasts evenly over the rice mixture.
  5. Drizzle olive oil (or melted butter) over the chicken.
  6. Cover the baking dish tightly with aluminum foil. Bake for 1 hour. Important: Do not remove the foil during baking!
  7. After 1 hour, carefully remove the foil. Let the dish rest for 5-10 minutes before serving. This allows the juices to redistribute and the rice to fully absorb the liquid.