Step-by-Step Instructions
This dish is traditionally made in a standard 9×13-inch baking dish.
- Preheat and Prep the Base
Preheat your oven to 375°F (190°C) and lightly grease your baking dish with non-stick cooking spray. In a medium mixing bowl, whisk together the two cans of condensed cream of chicken soup and 1.5 cups of water until smooth.
Pour the uncooked instant white rice directly into the bottom of your greased baking dish. Pour about three-quarters of your soup mixture over the rice and stir well, ensuring all the rice grains are fully submerged and evenly distributed across the bottom of the pan.
Arrange your chicken pieces in a single layer right on top of the rice mixture. (If using large chicken breasts, slice them in half horizontally into cutlets so they bake evenly). Pour the remaining quarter of the soup mixture evenly over the top of the chicken pieces to keep them from drying out. If desired, dust the top with a bit of black pepper and paprika.
Cover the baking dish tightly with aluminum foil—this is crucial, as it traps the steam needed to cook the raw rice. Bake covered for 35 minutes. Carefully remove the foil and bake uncovered for an additional 10 minutes to let the top turn a beautiful golden color and allow the chicken to reach an internal temperature of 165°F (74°C).
The Rest Period: Let the casserole sit uncovered for 5 minutes before serving. The rice will continue to absorb any excess moisture as it cools slightly, creating a perfectly thick, spoonable texture.
Easy Royal Upgrades
If you happen to have a few extra minutes or some leftover ingredients in the fridge, you can easily dress up this three-ingredient base:
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The French Twist: Stir a small jar of drained sliced mushrooms and half a cup of shredded Swiss or Gruyère cheese into the rice layer before baking.
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The Crunch Factor: During the last 10 minutes of baking (when you remove the foil), scatter a handful of crushed buttery crackers (like Ritz) or crispy fried onions over the top of the chicken.
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Add Some Greens: Fold a cup of thawed, frozen French-cut green beans or peas into the rice and soup mixture before assembly to get your vegetables built right into the meal