Chicken & Cream of Mushroom Rice Bake

• 1 cup long-grain white rice — uncooked
• 1 envelope onion soup mix — about 1 oz
• 1 cube chicken bouillon cube — crushed
• 1 can condensed cream of mushroom soup — 10.5 oz
• 4 small boneless, skinless chicken breasts — about 1¼ pounds total; or 2 large breasts halved horizontally
• 1 tablespoon neutral oil — divided
• ¼ teaspoon ground black pepper
• 1 cup very hot water

Optional Additions

• 8 oz mushrooms (optional) — sliced
• 1 cup frozen peas (optional) — thawed
• 1 cup cheddar cheese (optional) — shredded
• ½ cup sour cream (optional)

1. Prepare the Oven: Preheat oven to 350°F. Use 1 teaspoon of the oil to lightly grease a 9x13 baking dish.1 teaspoon neutral oil
2. Mix the Rice Base: Place the crushed bouillon cube and very hot water in a 2-cup liquid measuring cup and stir for about 30 seconds, until the bouillon dissolves. In the prepared baking dish, stir together the rice, onion soup mix, cream of mushroom soup, and bouillon water until evenly blended and no large lumps of soup remain.1 cup rice, 1 envelope onion soup mix, 1 bouillon cube, 10.5 oz cream of mushroom soup, 1 cup very hot water
3. Brown the Chicken: Pat the chicken dry. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat for about 1 minute. Season the chicken with black pepper and place the smoothest side down in the skillet. Sear for 2–3 minutes, until that side is golden brown. The chicken will still be raw inside.4 chicken breasts, 2 teaspoons neutral oil, ¼ teaspoon black pepper
4. Assemble the Casserole: Arrange the chicken breasts on top of the rice mixture with the browned side facing upward. Keep the pieces in a single layer so the rice remains covered by liquid around them.
5. Bake: Cover the baking dish tightly with aluminum foil and bake for 1 hour without lifting the foil. Check the thickest part of the chicken with an instant-read thermometer and taste a few grains of rice from the center of the dish. Re-cover and continue baking in 10–15 minute intervals until the chicken reaches 165°F and the rice is tender, usually 1¼–1½ hours total. If the chicken reaches 165°F before the rice is tender, transfer the chicken to a plate, keep it covered, and return the covered rice to the oven until tender.
6. Rest and Serve: Return the chicken to the casserole if it was removed. Let the casserole stand tightly covered for 10 minutes. Stir the rice around the chicken to distribute the sauce, then spoon the creamy rice alongside each chicken breast and serve hot.