Description
Ingredients
For the Casserole Base
1½ cups long grain white rice
2 cans cream of chicken or mushroom soup
1 cup water
2 cups milk
1 envelope onion soup mix (or homemade)
For the Topping
1½ cups shredded cheddar cheese
For the Chicken
3 boneless skinless chicken breasts (or thighs)
Seasoning
Salt and pepper
Ingredients
Scale
For the Casserole Base
1 1/2 cups long grain white rice
2 cans cream of chicken soup (or cream of mushroom soup)
1 cup water
2 cups milk
1 envelope onion soup mix
For the Chicken
3 boneless skinless chicken breasts (or chicken thighs)
Salt and pepper to taste
For the Topping
1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. - Prepare the Rice Mixture
In a large bowl, combine the uncooked rice, cream of chicken soup, water, milk, and onion soup mix. Stir until everything is well blended. - Assemble the Casserole
Pour the rice mixture evenly into the prepared baking dish. - Add the Chicken
Season the chicken breasts with salt and pepper, then place them on top of the rice mixture. - Bake the Casserole
Cover the dish with foil and bake for 45 minutes. - Add the Cheese
Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the casserole to the oven. - Finish Baking
Bake uncovered for another 10–15 minutes, until the cheese is melted and the chicken is fully cooked. - Serve
Let the casserole rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour