Prep: 10 min Bake: 1 hr 30 min Oven Temp: 350 degrees Serves: 4
2 c. long grain rice
1 (10.5-oz.) can cream of chicken soup
1 (10.5-oz.) can cream of mushroom soup
1 c. water
1 tsp. dried oregano
4 boneless skinless chicken breasts
Kosher salt/Freshly ground black pepper
1 (1-oz.) package onion soup mix
Freshly chopped parsley, for garnish
- Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl mix together rice, soups, water, and oregano then pour into baking dish.
- Season chicken with salt and pepper then place on top of rice mixture. Sprinkle onion soup mix over chicken then cover with aluminum foil and bake 1 hour and 15 minutes, or until chicken is cooked through and rice is tender.
- Garnish with parsley before serving.