
Mix the Rice Base
Dissolve the bouillon in hot water, then stir it together with the rice, onion soup mix, and cream of mushroom soup in the baking dish.

The chicken cooks over the rice, so its juices season the creamy mushroom sauce below. Everything emerges from the oven tender and savory in one familiar casserole pan.
This Chicken & Cream of Mushroom Rice Bake is an easy, dependable family supper built from simple pantry staples. The rice cooks beneath the chicken, absorbing the onion, bouillon, and mushroom sauce while the tightly covered casserole quietly bakes in the oven.

If I have broth in the refrigerator, I use it instead of the water and leave out the bouillon cube. The rice underneath the chicken is usually everybody’s favorite part once it soaks up all that sauce.

Dissolve the bouillon in hot water, then stir it together with the rice, onion soup mix, and cream of mushroom soup in the baking dish.

Lightly season the chicken and sear one side until golden without cooking it through.

Arrange the chicken over the rice, seal the dish tightly with foil, and bake until the chicken reaches 165°F and the rice is tender.
Let the casserole stand covered so the rice finishes absorbing the sauce, then stir the rice and serve it beside the chicken.

The chicken cooks over the rice, so its juices season the creamy mushroom sauce below. Everything emerges from the oven tender and savory in one familiar casserole pan.
Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.
4 servings — Serving size: 1 chicken breast with rice
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