Name: Dolly’s Forgotten Chicken and Rice – Easy Creamy Baked Casserole
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 1 cup uncooked long-grain white rice; 1 can (10.5 oz) cream of chicken soup; 1 can (10.5 oz) cream of mushroom soup; 1½ cups chicken broth or water; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon paprika; ½ teaspoon black pepper; 1 teaspoon salt (adjust to taste); 2 tablespoons butter (optional, for extra richness); Optional garnish: chopped parsley

Ingredients

Scale

4 boneless, skinless chicken breasts (or thighs)
1 cup uncooked long-grain white rice
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1½ cups chicken broth or water
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)
2 tablespoons butter (optional, for extra richness)

Optional garnish: chopped parsley

Instructions

Step 1:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2:

Spread the uncooked rice evenly across the bottom of the baking dish.

Step 3:

In a bowl, mix cream of chicken soup, cream of mushroom soup, and chicken broth until smooth. Pour this mixture evenly over the rice.

Step 4:

Place the chicken breasts on top of the rice mixture. Season with garlic powder, onion powder, paprika, salt, and black pepper. Add small pieces of butter on top if desired.

Step 5:

Cover tightly with aluminum foil and bake for 1 hour 15 minutes to 1 hour 30 minutes, until rice is tender and chicken is cooked through. Do not remove foil during baking.

Notes

Do not uncover the casserole while baking. The trapped steam is essential for cooking the rice evenly and keeping the chicken moist.