Description
A comforting and easy chicken and rice casserole that’s perfect for busy weeknight dinners. Just mix, bake, and enjoy!
Ingredients
- 1½ cups long-grain white rice (uncooked)
- 3 thick boneless, skinless chicken breasts or thighs
- 2 cans cream of chicken soup or cream of mushroom soup
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix or one envelope Lipton onion soup mix
- 1½ cups shredded cheddar cheese, divided
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, mix rice, cream of chicken soup, water, milk, and onion soup seasoning until well combined.
- Pour the rice mixture into the baking dish and spread it evenly.
- Sprinkle half of the shredded cheddar cheese over the rice mixture.
- Nestle the chicken breasts into the rice mixture and season with salt and pepper.
- Cover the dish tightly with aluminum foil and bake for 1 hour and 30 minutes to 2 hours.
- Remove from oven and sprinkle remaining cheddar cheese on top; let rest for 15-20 minutes before serving.
Notes
For added flavor, brown the chicken before adding it to the casserole. You can also add vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American