2 cups white rice, long grain
10½ oz cream of chicken soup, (1 can)
10½ oz cream of mushroom soup , (1 can)
1 cup water
1 tsp dried oregano
4 chicken breast, boneless, skinless
kosher salt and freshly ground black pepper, to taste
1 oz onion soup mix, (1 package)
parsley, freshly chopped, for garnish
Preheat the oven to 350 degrees F and grease a 9x13-inch baking pan with cooking spray. In a large bowl mix together rice, soups, water, and oregano then pour into baking dish.
Season chicken with salt and pepper then place on top of rice mixture. Sprinkle onion soup mix over chicken then cover with aluminum foil and bake 1 hour and 15 minutes, or until chicken is cooked through and rice is tender.
Garnish with parsley before serving. Enjoy!
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