Five Ingredient Chicken and Rice

55 mins
Serves 1
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Directions

  1. 1Combine the can of cream of chicken and mushroom soup, two cans worth of chicken stock, and water in a measuring cup.
  2. 2Combine the can of cream of chicken and mushroom soup, two cans worth of chicken stock, and water in a measuring cup.
  3. 3Combine the can of cream of chicken and mushroom soup, two cans worth of chicken stock, and water in a measuring cup.
  4. 4Add the Lipton Onion Soup mix to the liquid mixture.
  5. 5Add the Lipton Onion Soup mix to the liquid mixture.
  6. 6Add the Lipton Onion Soup mix to the liquid mixture.
  7. 7Whisk the ingredients together.
  8. 8Whisk the ingredients together.
  9. 9Whisk the ingredients together.
  10. 10Add a little parsley to the mixture.
  11. 11Add a little parsley to the mixture.
  12. 12Add a little parsley to the mixture.
  13. 13Pour the rinsed uncooked parboiled long grain rice into a baking dish.
  14. 14Pour the rinsed uncooked parboiled long grain rice into a baking dish.
  15. 15Pour the rinsed uncooked parboiled long grain rice into a baking dish.
  16. 16Pour the liquid mixture over the rice in the baking dish.
  17. 17Pour the liquid mixture over the rice in the baking dish.
  18. 18Pour the liquid mixture over the rice in the baking dish.
  19. 19Season four thin-sliced chicken breasts with salt, pepper, onion powder, and garlic powder.
  20. 20Season four thin-sliced chicken breasts with salt, pepper, onion powder, and garlic powder.
  21. 21Season four thin-sliced chicken breasts with salt, pepper, onion powder, and garlic powder.
  22. 22Place the seasoned chicken breasts into the dish, ensuring they are fully submerged in the sauce.
  23. 23Place the seasoned chicken breasts into the dish, ensuring they are fully submerged in the sauce.
  24. 24Place the seasoned chicken breasts into the dish, ensuring they are fully submerged in the sauce.
  25. 25Cover the dish tightly with aluminum foil.
  26. 26Cover the dish tightly with aluminum foil.
  27. 27Cover the dish tightly with aluminum foil.
  28. 28Bake in a preheated oven at 375 degrees Fahrenheit for 45 minutes without peeking.
  29. 29Bake in a preheated oven at 375 degrees Fahrenheit for 45 minutes without peeking.
  30. 30Bake in a preheated oven at 375 degrees Fahrenheit for 45 minutes without peeking.
  31. 31Let the dish sit for about 10 minutes after it comes out of the oven.
  32. 32Let the dish sit for about 10 minutes after it comes out of the oven.
  33. 33Let the dish sit for about 10 minutes after it comes out of the oven.

Ingredients

  • 1 can Campbell's Cream of Chicken & Mushroom soup
  • 1 can Campbell's Cream of Chicken & Mushroom soup
  • 1 can Campbell's Cream of Chicken & Mushroom soup
  • 2 cans chicken stock
  • 2 cans chicken stock
  • 2 cans chicken stock
  • water
  • water
  • water
  • 1 box Lipton Onion Soup mix
  • 1 box Lipton Onion Soup mix
  • 1 box Lipton Onion Soup mix
  • parsley
  • parsley
  • parsley
  • 1 cup uncooked parboiled long grain rice
  • 1 cup uncooked parboiled long grain rice
  • 1 cup uncooked parboiled long grain rice
  • 4 thin sliced chicken breast
  • 4 thin sliced chicken breast
  • 4 thin sliced chicken breast
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • onion powder
  • onion powder
  • onion powder
  • garlic powder
  • garlic powder
  • garlic powder

Equipment

baking dishwhiskmeasuring cupstraineraluminum foil

Tips

  • You can use a 9x13 baking dish instead of an 8x11.
  • Rinse the rice before adding it to the dish.
  • Let it sit for about another 10 minutes after it came out of the oven.
  • The designs on the 'Candidly Kind' shirts are hand-drawn by Grace.