Ingredients:

  • 6 boneless, skinless chicken breasts (about 680g)
  • 1 teaspoon salt (6g)
  • ½ teaspoon black pepper (3g)
  • 1 ½ cups long-grain white rice (300g), uncooked
  • 1 (10.75 ounce) can condensed cream of mushroom soup (300g)
  • 1 (1 ounce) package dry onion soup mix (28g)
  • 2 ½ cups chicken broth (600ml), low-sodium preferred
  • 2 tablespoons butter (28g), cut into small pats
  • Chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Season chicken breasts with salt and pepper.
  3. Place uncooked rice in the bottom of the baking dish. Arrange chicken breasts evenly over the rice.
  4. In a bowl (optional), combine cream of mushroom soup and chicken broth. Pour evenly over the chicken and rice.
  5. Sprinkle the dry onion soup mix evenly over the soup mixture.
  6. Dot the top with pats of butter.
  7. Cover the baking dish tightly with aluminum foil. Bake for 1 hour 30 minutes. Do not peek!
  8. Remove from the oven and let stand, covered, for 10 minutes before serving. Garnish with fresh parsley, if desired.