This pantry basics dump dinner magically comes together in the oven. The steam trapped inside the baking dish does the cooking — don’t lift the foil too soon or it will escape!
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 615 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 46 g |
| Cholesterol | 124 mg |
| Sodium | 1300 mg |
Reviews
I love an easy recipe that tastes great! Next time I will try adding some broccoli in with the rice and definitely could add some parmesan. I’m still new to cooking chicken and left it in the oven about an extra 15min which I don’t think was needed.
Is the rice cooked before putting in the pan? Or is it raw?
This is a good recipe. I will go by a recipe when I’m making it for the first time. If we like it, I make it my own after that. I don’t see where I want to add much and I really like the cheese idea, so I’ll add cheese, melt it, and tear up a little fresh basil after it comes out of the oven. Thanks for an easy, tasty dinner idea.
My kids really liked this. Its hard to find a recipie that they all enjoy. I did use diced tomatoes with basil. I also used regular canned tomato soup and added just enough water to =1 and a half cups. After it was finished baking I topped it with shredded Mozzarella and put it back in the warm oven just long enough to melt the cheese.
I made this last night and it was very good. Even my picky eater liked it. I did not have any “creamy” tomato soup so used one cup of Progresso Hearty Tomato Soup and 1/2 cup heavy cream. I used 2 lb. chicken thighs instead of breasts as I prefer them. Sliced them horizontally so they were thinner and they covered the whole pan just perfectly. Probably the tastiest part of the meal was the onion soup mix sprinkled on top of the chicken pieces. VERY EZ to make, had it in the oven in less than 15 minutes. The rice was perfectly cooked with the 1 1/2 hours cook time and 15 minutes resting. Great recipe for a group of people. Thanks for making it available.
This was just kind of ugh…….the only good thing is that it was easy to make.
This recipe is simply fabulous. It was easy to dump and go. The tomatoes I used were Rotel, so it is a little spicy but absolutely perfect. I also added onions and a everything just came out wonderful. Super easy, tasty recipe. Perfect for a weeknight, you can handle all the evening chores while it cooks.
I made this and it was delicious. Unfortunately, the tomato liquid ate holes in the aluminum foil – and I don’t want to think about what it – the dissolved aluminum – might be doing to my innards,