Description
A comforting one-pan chicken and rice casserole that’s easy to prepare and kid-friendly.
Ingredients
- 1½ cups long-grain white rice (uncooked)
- 3 thick boneless, skinless chicken breasts or thighs
- 2 cans cream of chicken 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. Grease a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine rice, cream of chicken soup, water, milk, and onion soup seasoning. Mix well and pour into the prepared baking dish.
- Sprinkle half of the cheddar cheese over the rice mixture.
- Nestle chicken breasts into the rice mixture, pressing down gently. Season with salt and pepper.
- Cover tightly with aluminum foil and bake for 1.5 to 2 hours, or until rice is tender and chicken reaches 165°F.
- Remove from oven, peel back foil, and sprinkle remaining cheddar cheese on top. Let rest for 15-20 minutes before serving.
Notes
For added flavor, consider browning the chicken before adding it to the casserole. You can customize this recipe by adding vegetables or using different cheese varieties.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American