Baked Chicken Breast With Cream Of Chicken Soup And Rice
Are you looking for a delicious and easy-to-make dinner recipe? Look no further than baked chicken breast with cream of chicken soup and rice. This dish is perfect for those busy weeknights when you want something hearty and filling without spending hours in the kitchen. Plus, it's a great way to use up any leftover chicken you may have on hand.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 cup uncooked white rice
- 1 cup water
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1/4 cup butter, melted
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a saucepan, combine the cream of chicken soup, rice, water, milk, garlic powder, and onion powder. Bring to a boil, then reduce heat and simmer, covered, for 18-20 minutes or until the rice is cooked and the liquid has been absorbed.
- While the rice is cooking, place the chicken breasts in a baking dish and season with salt and pepper to taste.
- Once the rice is done, spoon it over the chicken breasts in the baking dish.
- Sprinkle shredded cheddar cheese over the top of the rice and chicken.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese.
- Bake for 30-35 minutes or until the chicken is cooked through and the breadcrumb topping is golden brown.
- Serve hot and enjoy!
There you have it, an easy and delicious baked chicken breast with cream of chicken soup and rice recipe that is perfect for any night of the week. This recipe is also very customizable, so feel free to add your own favorite herbs and spices to create your own unique flavor profile. Serve with your favorite veggies or a side salad for a complete meal. Bon appétit!
Meta Description:
Looking for an easy dinner recipe? Try baked chicken breast with cream of chicken soup and rice. This dish is perfect for busy weeknights and is customizable to your taste.
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