Busy Day Chicken and Rice
Perfect for hectic weeknights, "Busy Day Chicken and Rice" is a comforting one-dish dinner that combines simplicity with rich, savory flavors. Featuring tender boneless chicken breasts nestled atop a bed of fluffy long-grain rice, this recipe is infused with the creamy goodness of both mushroom and chicken soups. A blend of aromatic seasonings, like garlic and onion powder, elevates the dish, while an option to include frozen mixed vegetables adds a pop of color and balanced nutrition. With just 10 minutes of prep and an effortless bake in the oven, this meal is a lifesaver for busy families. Serve it straight from the dish, garnished with fresh parsley for a finishing touch that’s as beautiful as it is delicious. Perfect keywords to highlight? Think: "easy chicken and rice recipe," "quick weeknight dinners," and "family-friendly casseroles."
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 cup frozen mixed vegetables (optional)
- 2 tablespoons fresh parsley (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish.
Spread the uncooked rice evenly across the bottom of the baking dish.
In a medium mixing bowl, combine the chicken broth, cream of mushroom soup, cream of chicken soup, onion powder, garlic powder, black pepper, and salt. Mix until smooth.
If using frozen mixed vegetables, stir them into the soup mixture.
Place the chicken breasts on top of the uncooked rice in the baking dish. Pour the soup mixture evenly over the chicken and rice, ensuring everything is well coated.
Cover the dish tightly with aluminum foil to trap the steam, which helps cook the rice evenly.
Bake in the preheated oven for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
Carefully remove the foil, fluff the rice with a fork, and serve hot.
Optionally, sprinkle with freshly chopped parsley for a pop of color and added flavor.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 5121 mg | 223% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 27.2 g | ||
| Protein | 251.7 g | 503% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 655 mg | 50% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3458 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
