Chicken Breasts Over Rice
Submitted by lindy600
Chicken breasts bake right on top of rice in a creamy mushroom soup and sherry broth until everything is tender and golden. A dump-and-bake dinner with just 5 ingredients.
YIELD
1 servingsPREP
15 minCOOK
90 minREADY
105 minFive ingredients. One pan. Zero babysitting. This is the dinner you make when you’re tired but still want to eat something that actually tastes like you cared.
Chicken breasts sit on a bed of rice swimming in a mix of cream of mushroom soup, chicken broth, and cooking sherry.
Cover it, slide it in the oven, and walk away for an hour.
Uncover for the last 30 minutes so the chicken gets a little color on top and the rice absorbs all that savory, sherry-laced liquid.
Kitchen Tips
- Use converted (parboiled) rice, not instant. It holds up to the long bake time without turning to mush.
- Butter the pan generously. The rice on the edges gets crispy and golden where it touches the butter, and those are the bites everyone fights over.
- Check at the 75-minute mark and add a splash of water if the rice looks dry. Ovens vary, and you want the finished dish moist, not crunchy.
Ingredients
Directions
Mix mushroom soup, chicken broth and cooking sherry together.
Add rice and pour into well buttered 9 x 13 inch pan.
Place chicken breasts in mixture.
Sprinkle salt, pepper and paprika on top of chicken breasts.
Cover with foil.
Bake covered for 1 hour at 350℉ (180℃).
Uncover and cook another 30 minutes.
Add water if necessary.
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