Lipton Onion Chicken Bake
Lipton Onion Chicken Bake
Ingredients
For the Chicken Bake
- 1 1/2 pounds chicken breast tenderloins
- 1 tablespoon olive oil
- 1 onion, medium, chopped
- 1 can cream of mushroom soup, (10 3/4 ounces)
- 1 1/2 cups milk
- 1 packet Lipton onion soup mix, (1 ounce)
- 1 packet brown gravy mix, (0.87 ounce)
- 1 1/2 cups long-grain white rice, uncooked
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 3
In a large mixing bowl, whisk together the cream of mushroom soup, milk, Lipton onion soup mix, and brown gravy mix until the mixture is smooth and well combined.
⏱️ 3 min
- 4
Stir the uncooked long-grain white rice, sautéed onion, salt, and black pepper into the soup mixture. Ensure the rice is evenly coated.
⏱️ 2 min
- 5
Arrange the chicken breast tenderloins in a single layer at the bottom of the prepared baking dish. Pour the rice and soup mixture evenly over the chicken, making sure the chicken is mostly covered.
⏱️ 3 min
- 6
Cover the baking dish tightly with aluminum foil. Bake for 35 minutes.
⏱️ 35 min•🌡️ 375
- 7
Remove the foil and continue to bake for an additional 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the rice is tender and has absorbed most of the liquid. If the rice is still too firm, you can add a splash more milk or water and bake for a few more minutes, covered.
⏱️ 15 min•🌡️ 375
- 8
Once done, remove the baking dish from the oven and let it stand, covered, for 5 minutes before serving. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lipton Onion Chicken Bake
Ingredients
For the Chicken Bake
- 1 1/2 pounds chicken breast tenderloins
- 1 tablespoon olive oil
- 1 onion, medium, chopped
- 1 can cream of mushroom soup, (10 3/4 ounces)
- 1 1/2 cups milk
- 1 packet Lipton onion soup mix, (1 ounce)
- 1 packet brown gravy mix, (0.87 ounce)
- 1 1/2 cups long-grain white rice, uncooked
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 3
In a large mixing bowl, whisk together the cream of mushroom soup, milk, Lipton onion soup mix, and brown gravy mix until the mixture is smooth and well combined.
⏱️ 3 min - 4
Stir the uncooked long-grain white rice, sautéed onion, salt, and black pepper into the soup mixture. Ensure the rice is evenly coated.
⏱️ 2 min - 5
Arrange the chicken breast tenderloins in a single layer at the bottom of the prepared baking dish. Pour the rice and soup mixture evenly over the chicken, making sure the chicken is mostly covered.
⏱️ 3 min - 6
Cover the baking dish tightly with aluminum foil. Bake for 35 minutes.
⏱️ 35 min•🌡️ 375 - 7
Remove the foil and continue to bake for an additional 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the rice is tender and has absorbed most of the liquid. If the rice is still too firm, you can add a splash more milk or water and bake for a few more minutes, covered.
⏱️ 15 min•🌡️ 375 - 8
Once done, remove the baking dish from the oven and let it stand, covered, for 5 minutes before serving. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.
⏱️ 5 min