This recipe probably dates back to the 1950s. Mom didn't make many meals like this but when she worked a long day this one was prepared the night before and reheated because it was so easy and all one pan tasty meal, This was one of the easiest, and the chicken with rice recipes plus the chicken was always fork tender.

Chicken breasts baked with rice with onion soup a retro recipe via @Whats Cookin Italian Style Cuisine.comPhoto byClaudia Lamascolo

Shopping List:

• 1 cup long-grain raw rice
• 1 package of dry onion soup mix, divided
• 1 ( 10. 50 ounces) can cream of mushroom soup
• 2 cups water
• 6 boneless chicken breasts (skin removed)
• salt and pepper to taste (cayenne pepper if you want a spicy taste)
• 6 tablespoons butter
• oil spray cooking oil
• Optional: 1 cup of seasoned panko breadcrumbs

Directions:

1. Preheat the oven to 400 degrees. Grease a 13 x 9 casserole baking deep dish.
2. Mix around 2/3 of the soup mix with raw rice in a bowl.
3. Add the water and soup and mix that with the rice mixture.
4. Oil spray a large casserole dish to accommodate the chicken in single row.
5. Place the chicken in the casserole and sprinkle with salt and pepper.
6. Pour the rice mixture ont top of the chicken.
7. Dot each piece of chicken with butter and sprinkle with the remaining soup mix on each piece.
8. Sprinkle with breadcrumbs if using
9. Bake at 400 degrees for around 1 hour or until the internal temperature of the chicken reaches 165 degrees.
10. Serve chicken on a bed of rice with garlic bread and a side salad.

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Chicken Parmesan

Chicken Francese