Begin by preheating your oven to 350°F (175°C). An evenly heated oven ensures that both the chicken and rice cook thoroughly at the correct pace.

Choose a baking dish that comfortably fits all your chicken pieces without overcrowding them. An 8 x 11-inch or 9 x 13-inch dish typically works well for four chicken breasts. Lightly grease the dish with cooking spray or a small amount of butter to prevent sticking.

Take your uncooked rice (about 1 cup if using long-grain white rice), rinse it in cold water until it runs clear. This step removes excess starch, ensuring the grains won’t clump. Although optional, it is recommended for fluffier results.

Spread the rice evenly at the bottom of the baking dish.

In a medium-sized bowl, combine the condensed soup (two 10.5-ounce cans of cream of mushroom or cream of chicken, or a mix of both) with 1 cup of milk (or water, if you prefer a lighter sauce).

Whisk until the soup is smooth and no lumps remain. Add your seasonings—such as garlic powder, onion powder, salt, pepper, and any optional spices (paprika, dried thyme, or parsley).

Pro Tip: If you would like extra vegetables in your dish, add some sliced mushrooms, diced onions, or even peas and carrots into this sauce mixture for a more robust meal.

Place the chicken breasts on top of the rice. Then, pour the soup mixture over the chicken, making sure it coats each piece well and seeps into the rice below. This will help the rice cook evenly and absorb all the savory flavors.

If you choose to add melted butter or shredded cheese, drizzle the butter on top or sprinkle cheese before covering.

Use aluminum foil or a tight-fitting lid to cover the baking dish. This traps heat and moisture, allowing the chicken and rice to cook simultaneously without drying out.

Slide the dish into the preheated oven and let it bake for about 1 hour and 15 minutes. Cooking time can vary depending on the thickness of your chicken breasts and the type of rice used. For example, if you opt for brown rice, it may require an additional 10 to 15 minutes of baking time.

Once the initial cooking period is over, remove the foil and test the internal temperature of the chicken with a meat thermometer. It should read 165°F (74°C) in the thickest part.

If the temperature is lower, cover the dish again and continue cooking in 5 to 10-minute increments until the chicken is fully done.

When the chicken is fully cooked, remove the baking dish from the oven. Let it rest uncovered for 5-10 minutes. This resting period helps the juices redistribute within the chicken, ensuring it stays moist and tender.

During this time, the rice will continue to absorb any remaining liquid, making it even more flavorful.

Finally, add any garnish you like, such as chopped fresh parsley, a sprinkle of paprika, or even crispy fried onions on top for texture. Plate the chicken alongside a helping of the creamy rice.

Note: If you want a bit of tanginess, you can serve it with a side of fresh lemon wedges or drizzle a light sauce made from herbs and lemon juice.