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FAQ
Q: Can I use instant rice instead of long-grain rice?
A: Instant rice cooks more quickly than long-grain rice and may not hold up as well during the long baking time. It’s best to use long-grain white rice for this recipe.
Q: Can I substitute the cream of mushroom soup?
A: Yes, you can substitute with cream of celery soup or another creamy soup of your choice.
Q: How do I know when the dish is done?
A: The dish is done when the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). The liquid should be mostly absorbed, with only a small amount remaining.
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