Ingredients
- 10.5 oz cream of chicken soup I prefer the No Salt Added variety
- 1 1/2 cup low sodium chicken broth
- 1 ½ cups uncooked long grain white rice
- 1 ounce packet ranch seasoning mix
- 1 ounce packet au jus gravy mix low sodium if available
- 2 pounds boneless skinless chicken breasts or thighs
- 4 tablespoons unsalted butter sliced
- 5-6 pepperoncini peppers
- 1-2 tbsp pepperoncini juice optional, for extra tang
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
- In a large mixing bowl, stir together the cream of chicken soup, chicken broth, uncooked long grain rice, and half of the ranch and au jus seasoning packets. Spread this mixture evenly in the prepared baking dish.
- Place the chicken on top of the rice mixture. If the chicken breasts are large, slice in half horizontally.
- Sprinkle the remaining ranch and au jus seasoning evenly over the chicken. Add the butter slices and pepperoncini peppers on top. Drizzle with pepperoncini juice, if using.
- Cover the dish tightly with foil and bake for 60–70 minutes, or until the rice is tender and the chicken is cooked through (165°F internal temperature). My casserole takes 60 minutes, but all ovens are different. Start checking it at 60 minutes for doneness.
- Remove from oven and let the casserole rest for 5–10 minutes before serving. This helps the rice finish absorbing the liquid. Fluff the rice with a fork, serve and enjoy!
Nutrition
Notes
Tips:
Cover the dish tightly in foil in order to allow the steam to cook the rice.
All ovens are different- start checking the doneness of the chicken and rice at 1 hour and continue cooking 10-15 minutes more if they aren't done.
If using instant rice, check the rice for doneness at 40 minutes and be sure no to over bake or the rice may become mushy.