Ingredients:

  • 2 cups (400g) long-grain rice, uncooked (not instant)
  • 1 (10.75 ounce / 305g) can condensed cream of mushroom soup
  • 1 (10.75 ounce / 305g) can condensed cream of chicken soup
  • 1 (1 ounce / 28g) packet dry onion soup mix (like Lipton)
  • 1 cup (240ml) water
  • 1 cup (240ml) chicken broth (low sodium preferred)
  • 1 stick (1/2 cup, 113g) unsalted butter, cut into pats
  • Optional: 1/2 cup (50g) chopped fresh parsley, for garnish

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In the baking dish, combine uncooked rice, cream of mushroom soup, cream of chicken soup, dry onion soup mix, water, and chicken broth. Stir well to combine.
  3. Arrange butter pats evenly over the rice mixture.
  4. Cover the baking dish tightly with aluminum foil. Bake for 50 minutes, or until the rice is tender and the liquid is absorbed.
  5. Remove from oven and let stand, covered, for 5-10 minutes. Fluff with a fork before serving.
  6. Sprinkle with chopped fresh parsley before serving.