Another dead-simple recipe for nights when your brain isn’t up to anything more elaborate. This one has the advantage of being mostly made from pantry ingredients — you’ll need fresh milk, but chicken breasts are a freezer staple around our house, at least.
Chicken Breasts on Rice
Ingredients
- 1 can condensed cream of mushroom soup
- 1 package dry onion soup mix
- 1 can milk
- 1 cup long grain rice
- 4 chicken breast halves
Directions
- Preheat oven to 350 Fahrenheit.
- Mix together the soup and the milk.
- Stir together 1/2 of the soup/milk mix, the rice, and 1/2 of the package of onion soup mix.
- Pour soup/rice mixture into a 13×9 inch baking dish.
- Lay the chicken breasts on top.
- Pour the rest of the soup/milk mixture over the chicken and rice, and sprinkle the remaining 1/2 package of dry onion soup mix over the whole thing.
- Cover with aluminum foil (or a lid, if the baking dish has one) and bake at 350F for 1 hour.
- Uncover and bake an additional 15-30 minutes.
There you go. Five ingredients, and nothing to worry about once you’ve got it going except remembering to take off the aluminum foil at the one-hour mark.
Dr. Doyle's Blog 
Half water half orange juice in the rice instead of milk, and (this was a long time ago) a can of sliced mushrooms mixed into the rice, and (made with bone in chicken pieces) this was the Chicken Lipton casserole my mother made and I LOVED. Lipton because Lipton’s Onion Soup, of course.
Hm. I wonder if I could pass a version of this made with Quorn cutlets off on my fussy vegetarian housemate? She liked kasha made with onion soup broth…