Description
Discover a delicious Chicken and Rice Casserole recipe that’s perfect for a cozy family dinner. Learn how to make this comforting dish with our step-by-step guide!
Ingredients
- 1 1/2 cups (355 ml) white rice
- 2 cans (20 oz / 566 g) cream of chicken soup or cream of mushroom soup (or homemade)
- 1 cup (240 ml) water
- 2 cups (480 ml) milk
- 1 batch homemade onion soup mix, or one envelope Lipton onion soup mix
- 1 1/2 cups (150 g) shredded cheddar cheese, divided
- 3 thick boneless skinless chicken breasts, or thighs
- salt and freshly ground black pepper
Instructions
- Set your oven to 350 degrees F and allow it to preheat. Lightly coat a 9×13” baking dish (or something similar) with a non-stick spray, then set it aside.
- In a mixing bowl, combine the rice, cream soups, milk, water, and onion soup mix, stirring until well blended. Transfer this mixture into the greased dish, then scatter half of the shredded cheddar over the top.
- Place the chicken breasts into the rice mixture, ensuring they are submerged. Cover the dish with aluminum foil, taking care as it will be very full, and bake for 1.5 to 2 hours, or until the rice is soft and the chicken is fully cooked. (My dish typically takes 1.5 hours, but the cooking time can vary based on the oven, altitude, and other factors).
- Once done, take the dish out of the oven and sprinkle the rest of the cheese on top. Let it sit for 15-20 minutes before serving.
- Pair with freshly steamed vegetables or a green salad.
Notes
- For a healthier choice, opt for low-sodium cream of chicken soup and reduced-fat cheddar cheese.
- Season the chicken with your preferred herbs or spices before adding it to the dish for enhanced flavor.
- Ensure the dish is tightly covered with foil to retain moisture in the chicken while baking.
