Onion Soup Chicken Bake (Print Version)
Chicken and rice layered with onion soup mix, baked until creamy, flavorful, and perfectly tender.
# Ingredients:
→ Main Components
01 -
450 grams boneless, skinless chicken breasts
02 -
2 cups instant white rice
03 -
300 millilitres cream of mushroom soup
04 -
300 millilitres cream of chicken soup
05 -
300 millilitres water
06 -
28 grams dry onion soup mix
07 -
14 grams unsalted butter
# Instructions:
01 -
Set the oven temperature to 175°C to ensure an even, accurate bake.
02 -
Coat a 23 x 33 cm 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 a uniform mixture is achieved.
04 -
Spread the rice and soup mixture evenly in the prepared baking dish, smoothing the surface with a spatula.
05 -
Position the chicken breasts in a single, even layer on top of the rice mixture.
06 -
Distribute the dry onion soup mix evenly over the chicken, ensuring all pieces are well covered for consistent flavor.
07 -
Cover the baking dish securely with aluminum foil. Bake for 45–50 minutes, until the chicken is fully cooked and the rice is tender. Chicken must reach at least 75°C internal temperature.
08 -
Remove foil and allow the dish to rest for several minutes. This resting period thickens the sauce and intensifies flavor before plating.
# Notes:
01 -
Allowing the bake to rest after removing from the oven ensures the sauce sets slightly and enhances flavor integration.