Description
A comforting Chicken and Rice Casserole that’s easy to prepare and great for busy weeknights. Cheesy, creamy, and absolutely satisfying.
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 boneless, skinless chicken breasts or thighs
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 350°F. 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, then pour into the prepared baking dish.
- Sprinkle half of the cheddar cheese over the rice mixture. Place the chicken breasts on top and season with salt and pepper.
- Cover the dish tightly with aluminum foil and bake for 1 hour and 30 minutes to 2 hours, checking after 90 minutes for doneness.
- Once done, remove the foil and sprinkle remaining cheese on top. Let the casserole rest for 15-20 minutes before serving.
Notes
For additional vegetables, consider adding broccoli before baking. You can also substitute cheddar with Colby Jack, mozzarella, or Swiss cheese.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American