Chicken And Rice- Easy Weeknight Dinner

This classic Chicken And Rice- Easy Weeknight Dinner is a throwback from the 80’s and comes together in a flash, making it a perfect weeknight dinner with minimal prep. Comfort food from your childhood that will taste so good.

If you look through any recipe from the 1980s and 1990s you’re probably going to see some variation of chicken and rice. Not only are these a crowd favorite, but they are so easy to pull together and use staples you probably already have on hand. With just a few ingredients and a few minutes you can have dinner in the oven and be done. Serve it with some rolls and a salad and you’ve got a complete meal.

What you need:

3 lbs chicken breast (if thick cut in half)
Garlic powder, paprika and pepper
2 cups uncooked rice
2 cans cream of chicken soup
1 1/2 cans of water
1 tsp Italian seasoning
1 cube butter sliced
1 packet Lipton onion soup

Begin by preheating your oven to 350 degrees and buttering a 9×13 pan. Season your chicken breast with the garlic powder, paprika and pepper to your taste.
In a bowl mix together the cream of chicken soup, water and uncooked rice. Pour half the mixture into the bottom of your greased 9×13 pan spreading evenly. Top with half the chicken and repeat. Top the mixture with the packet of Lipton soup. Top the casserole with your slices of butter and cover with tin foil.
Bake for 1 hour and 15 minutes. Let rest for 20 minutes before serving.