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Creamy Baked Chicken + French Onion Rice

Creamy Baked Chicken + French Onion Rice

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: American

Ingredients

Creamy Baked Chicken

  • 4 Chicken breasts, boneless and skinless
  • 1 can Cream of mushroom soup
  • 1/4 cup White Wine
  • 10-12 slices Swiss Cheese
  • 1 cup Herb Stuffing Mix
  • 1/4 cup Butter

Frecnh Onion Rice

  • 1 cup White Rice, uncooked
  • 1 10 oz. jar Mushrooms, sliced
  • 1 8 oz can Water Chestnuts, diced
  • 1/2 cup Butter
  • 1 can French Onion Soup

Instructions

Creamy Baked Chicken

  • Arrange chicken breasts in a baking dish and season with salt and pepper.
  • Cover the chicken with slices of Swiss cheese (the original recipe says two slices per breast but I did 3 because I love cheese)
  • In a bowl stir together the cream of chicken soup and white wine. Pour this mixture over the cheese covered chicken.
  • Take the cup of herb stuffing mix and sprinkle over the top. Drizzle with melted butter.
  • Bake at 350°F for 45 minutes

French Onion Rice

  • Melt butter and mix in a bowl with the French onion soup.
  • Drain mushrooms and water chestnuts reserving the liquid (I drain them into a large measuring cup). Add enough water to that drained liquid to make 1 1/2 cups of liquid.
  • Add mushrooms, water chestnuts, liquid and rice to the French onion soup + butter mixture. Stir all together.
  • Pour in a baking dish and bake 350°F for 1 hour.