It’s been two years now since I shared my recipe for Baked Chicken Breasts with Mushroom Rice. This is kind of, sort of but not quite that same recipe. Yeah, that makes sense.
When this whole pandemic thing hit, one of the “staples” that disappeared from the grocery shelves was cans of soup. Way back in the day, Cream of Mushroom Soup was something I always had in the pantry. I bought it by the case. Not so much for eating as a soup, but rather as a base for all sorts of dishes. Over the years, my need to have an endless supply of Cream of Mushroom Soup began to fade as I developed more sauces using scratch recipes. What I did have in the pantry were a few cans of Golden Cream of Mushroom Soup – same soup, but with a tomato base.
Since we are avoiding the grocery stores except when absolutely necessary, I made a few changes to a recipe I’ve been using for over 40 years. Instead of bone-in chicken, it was boneless. The Cream of Mushroom Soup has been replaced with Golden Mushroom Soup. Finally, French Fried Dried Onions stood in for the Dried Onion Soup. You go with what you have.
And it was delicious. Just keep an eye on the chicken, as boneless will dry out if not watched. And yeah, in my pictures there are only 3 breasts. This recipe will make dinner for 4, but we are only 3, so what can I say?
Golden Mushroom Rice Chicken
4 boneless Chicken Breasts
Roasted Garlic Powder to taste
Kosher Salt to taste
Black Pepper to taste
1 (10.5 oz) can Golden Mushroom Soup
1/2 cup Milk
3/4 cup Chicken Stock
1 cup White Rice
1/4 cup French fried Onions, crushed
Heat oven to 325-degrees.
Season chicken breasts with garlic powder, salt and pepper. Set aside.
In a large bowl, combine soup with milk and broth. Reserve 1/2 cup of the soup mixture, set aside. Mix remaining soup with the rice. Pour into a casserole dish. Place chicken breast on top of the rice mixture. Pour reserved soup mixture over breasts. Crush the fried onions, sprinkle over the tops of the chicken.
Cover tightly with foil, bake in the heated oven for 45 minutes or until the rice is tender.
Note: If the rice appears too dry yet isn’t tender enough, add a little more stock and cook for another 5 to 10 minutes.