Forgotten Chicken and Rice

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts
• 2 cups instant rice (white or brown)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) water (use the empty soup can for measurement)
• 1 envelope onion soup mix
• 1 tablespoon butter, for greasing

Optional Additions:

• Shredded cheddar cheese
• Frozen vegetables
• Diced chicken

Instructions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C).
2. Prepare Baking Dish:
   Lightly grease a 9×13-inch baking pan with butter.
3. Mix Ingredients:
   In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, water, and instant rice. Stir until the mixture is smooth and evenly blended.
4. Assemble the Dish:
   Pour the soup and rice mixture into the prepared baking dish. Lay the chicken breasts evenly over the top.
5. Add Seasoning:
   Sprinkle the dry onion soup mix evenly over the chicken breasts.
6. Bake:
   Cover the dish tightly with aluminum foil and bake for 1 to 1½ hours. The dish is done when the chicken is cooked through and the rice is tender.
7. Optional Topping:
   For added flavor, uncover the pan during the last 10 minutes of baking and sprinkle shredded cheddar cheese over the top. Return to the oven until the cheese is melted and bubbly.
8. Serve:
   Let the dish rest for 5 minutes before serving. Serve warm, directly from the pan.

Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Tips:

• You can add frozen peas, carrots, or broccoli before baking to turn this into a full one-dish meal.
• Use diced chicken or chicken tenders if you prefer faster cooking or more bite-sized pieces.