This is one of the easiest recipes I have in my arsenal. I started making it regularly after my son was born, when I was just too exhausted to really cook. Once he started eating table foods, this was still one of my go-to’s because the chicken comes out super tender and is easy for little ones to eat. I understand that nowadays processed foods is not ideal (looking at you, canned soups), but sometimes you need an easy throw-together meal, and, personally, I believe in everything in moderation. I’m pregnant with twins and chasing a toddler all day, I think I can throw in some canned soup every now and then, and besides, it is homemade, so you can’t side-eye me too much.
Alright, let’s go. Ingredients, assemble!!!
Yes, that’s really it. Chicken, Minute Rice, two “cream of” soups and onion soup mix. I told you it was easy. Oh, and did I mention cheap? Depending on how many chicken breasts you need, this meal should cost you less than $10.00.
The first step is optional, but I definitely recommend it. Flatten that chicken! It doesn’t need to be super thin, but I flatten it a bit to get the same thickness in all of the pieces, so everything cooks the same. I started doing it with just about every chicken dish I make, and it makes a difference. Besides cooking more evenly, there’s a better distribution of whatever seasonings you’re using, so every bite is tasty.
Set your chicken aside for a minute, and prep your baking dish with nonstick spray. In a medium sized bowl (or even in the baking dish to keep cleanup minimal), mix together 2 cups of Minute Rice, two “cream of” soups of your choice, and one can of water. Now, I used cream of mushroom and cream of celery, because I really don’t like cream of chicken. You can use whatever you like!
Next, sprinkle some pepper over the rice mixture, and lay your chicken breasts on top. I only used three, but you can use up to six. The onion soup mix is super salty, so use it sparingly, especially if you’re using less than six chicken breasts. I used maybe half of a packet for three, and I scrape most of it off of little man’s chicken because it is just riddled with salt.
Cover tightly with foil and cook at 325 for 1-1/2 to 2 hours. Serve with a veggie or salad on the side and you’re done!
5-Minute Prep Chicken and Rice
- 3-6 boneless skinless chicken breasts
- 2 cups of Minute Rice
- 1 can of cream of mushroom soup
- 1 can of cream of celery soup
- onion soup mix
- Preheat oven to 325 degrees.
- Flatten chicken breasts slightly until they are uniform in thickness.
- Grease a 9×13 baking dish.
- In a medium sized bowl (or in the baking dish) add Minute Rice, soups, plus one can of water, and mix well.
- Pour soup mixture into baking dish and sprinkle with pepper.
- Place chicken breasts on top of soup mixture, and sprinkle onion soup mix on top of chicken breasts.
- Cover tightly with foil and cook for 1-1/2 to 2 hours.
Note: Use half the packet of onion soup mix for 3 chicken breasts, adjusting to the whole packet for 6.