Description
A warm and comforting chicken casserole that combines rice, creamy soups, and tender chicken, perfect for family gatherings or busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 1/4 cups water
- 1 packet onion soup mix
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the rice, cream of mushroom soup, cream of chicken soup, and water. Stir until well-combined.
- Grease a 9×13-inch baking dish and pour the rice and soup mixture in, spreading it evenly.
- Place the chicken breasts on top of the rice mixture and season them with salt and pepper.
- Sprinkle the packet of onion soup mix evenly over the chicken, ensuring each piece is coated.
- Cover the dish tightly with aluminum foil to trap steam during baking.
- Bake for 1 hour and 30 minutes, resisting the urge to peek.
- Upon completion, let the casserole rest for a few minutes before serving.
Notes
For best results, do not skip seasoning the chicken and opt for fresh ingredients. Adjust baking time according to your oven’s accuracy.
