My son makes the best chicken and rice. We have this many times when we can't think of what to cook. I also take it to church potlucks and the ladies beg me for his recipe. He normally makes two and freezes one. I make this for us (my husband and me) and we eat just about the whole thing but if we have any left we divide it between us and try to not to fight over the last little smidget! This is a great one-meal dish and a good comfort food. I like it the next day about as much as I do the first day.
1Boil the chicken in water. I season my broth with the chicken with chopped onion, celery, salt, pepper, Tony Cachere's seasoning (any kinds of seasoning you like). My son uses Zataren's. I just add seasonings and then I drain the broth into a cup and save the rest for soup stock. After the chicken breasts are done. Let cool and then skin if using bone-in breasts. Pull white meat off and chop into chunks or strips.
2In a 2 1/2 Quart baking dish mix rice, chicken, soups,broth, melted butter and again pepper the top. Bake uncovered at 350 degrees until it is a good consistency. I do not like runny chicken and rice so I add the broth gradually and I also add a little bit more rice than a cup. This can be used as a one-dish meal or with a salad and other sides. Do not cook rice beforehand. Just throw everything together and mix in the greased casserole dish.
3I personally think seasoning the broth while the chicken is cooking in it and the last pepper on the top is the key to this dish. His wife cuts back on the butter but I also like the buttery taste to the dish too. It is a lot of butter and the first time I fixed this I thought my goodness!! I think she used 1/2 a stick. I would suggest to you to adjust to your taste the broth, rice and butter to your taste. I don't want this dish dry but I also don't want it runny after it is baked.