Description
Discover how to make a delicious one pot chicken and rice casserole with this easy recipe. Perfect for busy weeknights, this dish is sure to become a family favorite!
Ingredients
- – 1 1/2 cups (355 ml) long grain white rice
- – 2 cans cream of chicken soup or cream of mushroom soup (or homemade)
- – 1 cup (237 ml) water
- – 2 cups (473 ml) milk
- – 1 batch homemade onion soup mix, or one envelope Lipton onion soup mix
- – 1 1/2 cups (170 g) shredded cheddar cheese, divided
- – 3 thick boneless skinless chicken breasts, or thighs
- – salt and freshly ground black pepper
Instructions
- Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with non-stick spray and set it aside.
- In a mixing bowl, combine rice, the creamy soups, milk, water, and onion soup mix. Stir until well blended. Pour this mixture into the prepared baking dish and top with half of the shredded cheddar cheese.
- Place the chicken breasts into the rice mixture, ensuring they are submerged. Cover the dish tightly with aluminum foil, as it will be quite full. Bake in the oven for 1.5 to 2 hours until the rice is soft and the chicken is fully cooked. Cooking time might vary based on your oven, altitude, and other factors.
- Once done, take the dish out of the oven and top it with the remaining cheddar cheese. Let it sit and cool for 15-20 minutes before serving.
- Pair with freshly steamed vegetables or a green salad for serving.
Notes
- Opt for homemade cream of chicken or mushroom soup without added preservatives for a healthier choice.
- Season the chicken breasts with garlic powder or paprika for enhanced flavor.
- Ensure the chicken is fully submerged in the rice mixture to keep it moist and tender while baking.
