1-First Step: Get the oven and pan ready Start by preheating your oven to 325 degrees Fahrenheit. While the oven heats, spray a 9×13-inch casserole dish or glass baking pan with cooking spray. This helps with cleanup later and keeps the rice from sticking to the bottom. Place the 4 boneless skinless chicken breasts in the dish. Sprinkle them lightly with salt and pepper. You do not need a heavy hand here because the onion soup mix and cream of mushroom soup already add plenty of flavor.

2-Second Step: Add the rice Pour 1 cup uncooked long grain white rice evenly over the chicken breasts. Try to spread the rice around the dish so it cooks in a more even layer. If the rice piles up in one spot, some of it may cook faster than the rest. This is also the moment when you can add a few extras if you want. Thinly sliced onions, mushrooms, or even a handful of peas can go in now if you are building your own version of the dish.

3-Third Step: Season and mix the sauce Sprinkle the 1 ounce dry onion soup mix over the rice and chicken. That little packet brings big flavor with almost no effort. If you are using a homemade onion soup mix, scatter it evenly so every bite gets a little seasoning. In a separate bowl, combine the 10.5 ounces condensed cream of mushroom soup with 1 1/2 cups water. Stir until smooth and well blended. The soup mixture should look pourable, not too thick. According to WebMD’s rice nutrition overview, rice can be a helpful source of energy in meals like this one, especially when paired with protein.

4-Fourth Step: Pour and cover Pour the soup mixture evenly over the chicken and rice. Take a second to check that the rice is covered well by the liquid. This matters because dry spots can leave you with unevenly cooked grains. Cover the dish tightly with foil or a lid. A snug cover traps steam and helps the rice cook properly while the chicken stays moist. If the cover is loose, the casserole may dry out and the rice may stay undercooked.

5-Fifth Step: Bake until tender Bake the casserole in the preheated oven for 1 hour and 15 minutes, or until the rice is tender and the chicken is cooked through. Depending on your oven, the dish may need up to 25 more minutes. That is totally normal, so do not rush the process if the rice still feels a little firm. If you want to check doneness, look for chicken that is fully cooked and rice that has absorbed most of the liquid. If the casserole looks dry before it is done, you can add a small splash of water and cover it again.

6-Final Step: Rest and serve Let the casserole sit for a few minutes after baking. This helps the sauce settle and makes serving easier. Then scoop it onto plates while it is warm and creamy. This dish is lovely on its own, but it also pairs well with a crisp salad, steamed vegetables, or a simple fruit side. If you are building a full cozy meal, you might like something sweet and simple afterward, like this easy apple crumble.