Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Spread the uncooked rice evenly across the bottom of a 9x13-inch baking dish.
- In a medium bowl, whisk together the cream of mushroom soup, dry onion soup mix, and water (or broth) until smooth.
- Pour this mixture over the rice, ensuring all rice grains are coated.
- Season the chicken pieces with salt and pepper, then arrange them on top of the rice mixture.
- Cover the baking dish tightly with aluminum foil.
- Bake for 90 minutes without peeking.
- After 90 minutes, remove the foil and check that the chicken reaches an internal temperature of 165°F.
- Let the dish rest for 5 minutes before serving.
Notes
Ensure a tight foil seal to trap steam. Let chicken sit at room temperature for even cooking. Add more liquid if rice seems dry.