Description
A comforting and easy-to-make casserole that combines chicken, rice, and cheese, perfect for busy weeknights.
Ingredients
- 1½ cups long grain white rice
- 2 cans cream of chicken soup
- 1 cup water
- 2 cups milk
- 1 envelope Lipton onion soup mix
- 1½ cups shredded cheddar cheese, divided
- 3 thick boneless, skinless chicken breasts or thighs
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with non-stick cooking spray.
- In a large bowl, combine the rice, cream of chicken soup, milk, water, and onion soup mix. Stir until well blended and pour into the prepared pan.
- Sprinkle half of the shredded cheese over the rice mixture and nestle the chicken breasts on top. Season the chicken with salt and pepper.
- Cover the dish tightly with aluminum foil and bake for 1 hour and 30 minutes to 2 hours, checking at 90 minutes.
- Remove the foil, sprinkle the remaining cheese on top, and let the casserole rest for 15-20 minutes before serving.
Notes
To enhance flavor, consider browning the chicken in a skillet before adding it to the casserole.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American