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Onion Soup Chicken Bake

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Chicken and rice layered with onion soup mix, baked until creamy, flavorful, and perfectly tender.

Ingredients

Scale
  • 450 grams boneless, skinless chicken breasts
  • 2 cups instant white rice
  • 300 millilitres cream of mushroom soup
  • 300 millilitres cream of chicken soup
  • 300 millilitres water
  • 28 grams dry onion soup mix
  • 14 grams unsalted butter

Instructions

  1. Set the oven temperature to 175°C to ensure an even, accurate bake.
  2. Coat a 23 x 33 cm baking dish evenly with butter to prevent sticking.
  3. In a medium bowl, whisk together cream of mushroom soup, cream of chicken soup, instant rice, and water until a uniform mixture is achieved.
  4. Spread the rice and soup mixture evenly in the prepared baking dish, smoothing the surface with a spatula.
  5. Position the chicken breasts in a single, even layer on top of the rice mixture.
  6. Distribute the dry onion soup mix evenly over the chicken, ensuring all pieces are well covered for consistent flavor.
  7. 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.
  8. Remove foil and allow the dish to rest for several minutes. This resting period thickens the sauce and intensifies flavor before plating.

Notes

Allowing the bake to rest after removing from the oven ensures the sauce sets slightly and enhances flavor integration.

Nutrition

Find it online: https://www.delicetreats.com/onion-soup-chicken-bake/