Onion Soup Chicken BakeIngredients:– 1 lb boneless, skinless chicken breasts– 2 cups Minute rice– 1 can (10.5 oz) cream of mushroom soup– 1 can (10.5 oz) cream of chicken soup– 1 can (10.5 oz) of water (use one of the soup cans)– 1 envelope (1 oz) Lipton Onion Soup Mix– 1 tablespoon butterDirections:1. Preheat the oven to 350°F (175°C).2. Grease a 9×13 inch baking dish with butter.3. In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, Minute rice, and one can of water. Mix well until combined.4. Pour the rice mixture into the prepared casserole dish, spreading it evenly across the bottom.5. Arrange the boneless, skinless chicken breasts on top of the rice mixture in a single layer.6. Sprinkle the Lipton Onion Soup Mix evenly over the chicken breasts.7. Cover the dish with aluminum foil.8. Bake in the preheated oven for 45 to 50 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).9. Remove the foil and let it sit for a few minutes before serving to allow the dish to set.Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutesKcal: Approximate calories per serving: 350 | Servings: 4Tips:– For added flavor, you can sauté some chopped onions or garlic in the butter before greasing the baking dish.– Consider adding vegetables such as peas or carrots to the rice mixture for additional nutrition and color.– Make sure to let the dish rest for a few minutes after baking to enhance the flavors and allow for easier serving.
