Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and coat a 9x13-inch baking dish with nonstick spray.
- In a large mixing bowl, combine cream of chicken soup, cream of celery soup, and 1 cup of water. Whisk until smooth.
- Stir in quick-cooking rice, frozen peas and carrots, and half of the onion soup mix. Mix thoroughly.
- Season boneless chicken breasts with salt and pepper, and place them on top of the rice mixture.
- Sprinkle remaining onion soup mix over the chicken, cover tightly with aluminum foil, and bake for 50 to 60 minutes.
- After baking, let it sit for about 5 minutes, then fluff the rice gently before serving.
Nutrition
Notes
Resist the urge to peek while baking to ensure even cooking and juicy chicken. Allow resting time post-baking for optimal texture.
