I made some adjustments to Libby's original recipe, adding more water and increasing the baking temperature, but the combination of ingredients remains the same.
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 25 minutes
Yield: Serves 4
- 1 cup regular long-grain white rice, uncooked
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1 1/2 cups water
- 1 envelope dry onion soup mix
- 4 boneless chicken breast halves, without skin
- ground black pepper
Put rice in the dish. Combine the soup, water, and onion soup mix; pour over the rice and stir to blend ingredients. Place the chicken in the rice mixture and sprinkle lightly with pepper.
Cover tightly with foil and bake for about 1 hour, or until rice is tender and chicken is cooked through. The chicken should register about 175° on an instant-read thermometer.