- Total: 1 hr 50 min(includes resting time)
- Active: 10 min
- Yield:4 servings
Nonstick cooking spray, for the baking dish
1 1/2 cups long-grain white rice
1 teaspoon dried basil
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Two 14.5-ounce cans diced tomatoes (not drained)
1 1/2 cups creamy tomato soup (canned or boxed)
4 boneless, skinless chicken breasts (about 6 ounces each)
One 1-ounce package onion soup mix
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- Combine the rice, dried basil, garlic powder, 1/2 teaspoon salt (see Cook’s Note) and a few grinds pepper in the baking dish. Add the diced tomatoes and tomato soup and stir to evenly disperse.
- Place the chicken breasts on top of the rice mixture side-by-side in a single layer. Sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle the onion soup mixture over the top of the entire dish, concentrating a little more heavily on the chicken (the onions will brown more evenly there and flavor the chicken).
- Cover the baking dish tightly with aluminum foil and bake until the chicken and rice are cooked through, about 1 hour and 25 minutes. Let sit, still covered, for 15 minutes to allow the rice to absorb any remaining liquid. Uncover and serve.
The amount of salt in store-bought soup will vary from brand to brand, so feel free to season to taste. We found 1/2 teaspoon worked well in our tests.
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