Onion Soup Chicken Bake (Printable Version)
Tender chicken baked over creamy rice with savory onion seasoning and rich soups for a cozy, easy dish.
# Ingredients:
→ Protein
01 -
450 grams boneless skinless chicken breasts
02 -
15 grams unsalted butter (for greasing)
→ Grains
03 -
125 grams instant white rice (Minute rice)
→ Canned Goods
04 -
305 grams cream of mushroom soup
05 -
305 grams cream of chicken soup
→ Seasonings
06 -
10 grams Lipton onion soup mix
→ Liquids
07 -
355 milliliters water
# Steps:
01 -
Heat the oven to 175°C (350°F) ensuring it reaches full temperature before use.
02 -
Grease a 23 by 33 cm (9x13 inch) baking dish evenly with butter to prevent sticking.
03 -
In a medium bowl, whisk together cream of mushroom soup, cream of chicken soup, instant rice, and water until uniformly blended with no streaks.
04 -
Pour the soup and rice mixture into the prepared dish, smoothing the surface to distribute liquid evenly.
05 -
Layer the chicken breasts in a single even layer over the rice mixture to ensure consistent cooking.
06 -
Evenly distribute the entire packet of Lipton onion soup mix over the chicken to infuse flavor throughout.
07 -
Tightly cover the dish with foil, sealing edges to trap steam, and bake for 45 to 50 minutes until chicken is cooked through and rice is tender.
08 -
Remove foil and allow the dish to rest for 5 minutes to thicken the sauce and meld flavors before serving.
# Notes:
01 -
Check chicken internal temperature, which should reach 75°C to ensure safe consumption.