busy-day-chicken-and-rice

Busy Day Chicken and Rice

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  • Prep

    10 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 40 m
CHIEFCOOKJULIE
Recipe by  CHIEFCOOKJULIE

“This is a great busy day casserole that can be made the night before! Leftovers are yummy too! Can be complemented with peas, a green salad, and rolls on the side.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. Stir cream of chicken soup, cream of mushroom soup, and rice in a large bowl. Mix hot water and chicken bouillon in a bowl until bouillon is dissolved; stir into rice mixture. Spread rice mixture into prepared baking dish and sprinkle with half the onion soup mix. Sprinkle remaining onion soup mix over chicken breasts; arrange chicken in a single layer over rice mixture. Cover with aluminum foil.
  3. Cook the chicken breasts until no longer pink in the center and the juices run clear, 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 540 cal
  • 27%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 66.9 g
  • 22%
  • Protein
  • 32.3 g
  • 65%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 2178 mg
  • 87%

Based on a 2,000 calorie diet

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