Ingredients
- 2 cups Minute rice recommended, or other white rice
- 1 can (10.5 oz) condensed French onion soup
- 2 cans (10.5 oz) condensed beef consommé
- 8 oz baby bella mushrooms roughly chopped
- 1 cup grated Parmesan divided
- 1 stick salted butter cut into 8 pieces (1/2 cup)
- 2 lbs boneless skinless chicken breasts or thighs
- salt to taste
- Black pepper to taste
- Garlic powder to taste
- Onion powder to taste
- Paprika to taste
- parsley chopped, optional for garnish
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- Preheat oven to 350°F.
- In a 9x13 baking dish, stir together the rice, French onion soup, beef consommé, and mushrooms.
- Sprinkle half the cheese over the rice mixture and scatter the butter pieces on top.
- Season the chicken on both sides with salt, pepper, paprika, onion powder, and garlic powder — be generous.
- Place the seasoned chicken on top of the rice mixture.
- Sprinkle the remaining cheese over the chicken.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and bake uncovered for an additional 20 minutes, until the top is golden brown and the liquid has been fully absorbed.
- Give the rice a stir before serving to redistribute any uneven cooking. Garnish with parsley if desired.
Nutrition
Video
Notes
If using regular long grain rice instead of Minute rice, the center may cook slightly less evenly than the edges — give it a stir before serving. Minute rice gives a more foolproof result in this recipe.
Go generous with the onion powder and garlic powder on the chicken — the rice absorbs a lot of the seasoning as it bakes. Swiss cheese would also be a delicious swap for the Parmesan if you want to try a variation.
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