Chicken and Rice Casserole

Chicken and Rice Casserole

from tastesbetterfromscratch.com

My family loves this easy Chicken and Rice casserole, made in just one pan, with a few simple ingredients.

Ingredients

  • 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 batch homemade onion soup mix
  • 1 1/2 cups shredded cheddar cheese
  • 3 thick boneless skinless chicken breasts
  • salt and freshly ground black pepper

Directions

  1. 1

    Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.

  2. 2

    Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese. 

  3. 3

    Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through.(Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).

  4. 4

    Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.

  5. 5

    Serve with fresh steamed veggies or a green salad.