Ingredients
Equipment
Method
- Preheat Oven: Heat the oven to 175 c Coat a 9x13-inch casserole dish lightly with cooking spray or a drizzle of olive oil.
- Prepare the Rice Base: Stir the uncooked rice, broth, water, and soup mixture into the casserole dish. Stir well to combine.
- Season the Chicken: Season the chicken breasts with olive oil, garlic powder, onion powder, paprika (if using), salt, and pepper. Nestle the seasoned chicken breasts atop the rice mixture in the dish.
- Cover and Bake: Tightly wrap the casserole dish with aluminum foil to trap the steam. Place in the oven and bake for 2 hours.
- Check for Doneness: Gently lift the foil and see if the rice is tender and the chicken is cooked all the way through (thermometer reads at least 165°F/75°C).
- Rest and Garnish: Let the dish rest for 5–10 minutes to allow flavors to settle. Garnish with chopped parsley before serving, if desired.
Notes
Use low-sodium chicken broth and cream of chicken soup if you prefer a less salty dish.
For extra flavor, sprinkle shredded cheddar cheese on top during the last 15 minutes of baking.
This recipe can be adapted with brown rice, but increase the baking time by 15–20 minutes.
For extra flavor, sprinkle shredded cheddar cheese on top during the last 15 minutes of baking.
This recipe can be adapted with brown rice, but increase the baking time by 15–20 minutes.