Ingredients
- 4-6 boneless skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- Poultry seasoning and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Prepare all ingredients.
- In a large skillet over medium heat, sauté onion in oil until translucent; add garlic until fragrant.
- Brown seasoned chicken pieces on both sides for about 3 minutes.
- Mix cream of mushroom soup with chicken broth and poultry seasoning in a bowl; pour over chicken.
- Sprinkle uncooked rice on top and gently stir.
- Cover skillet tightly with foil or a lid and bake for approximately 1 hour, until chicken is cooked through and rice is tender.
Notes
To enhance flavor, marinate the chicken for up to two hours before cooking.
Substitute cream of mushroom soup with cream of celery for a different twist.
Feel free to add your favorite vegetables like bell peppers or carrots for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 352
- Sugar: 3g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Marinate the chicken for up to two hours before cooking for enhanced flavor. Substitute cream of mushroom soup with cream of celery for a different twist. Add your favorite vegetables like bell peppers or carrots for added nutrition.
