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Chicken and Rice Casserole

This casserole recipe requires very little prep. Long grain rice, cream of chicken soup, milk and onion soup mix are mixed together in a bowl. Then the rice mixture is added to a casserole pan. Shredded cheddar cheese is sprinkled on top. Next chicken pieces are nestled into the rice mixture. The dish is covered with foil and baked until the rice is tender and chicken is cooked through. Additional shredded cheese is sprinkled on top and baked until melted.
Course Main Course
Prep Time 10 minutes
Cook Time 2 hours
Servings 8 people

Ingredients

  • 1 ½ cups long grain white rice
  • 2 cans (10.5 oz) cream of chicken soup
  • 1 cup water or stock
  • 2 cups milk
  • 1 envelope onion soup mix
  • 1 ½ cups cheddar cheese divided
  • 3 chicken breasts or thighs
  • Salt and pepper

Instructions

  1. Preheat oven to 350 F. Grease a 9x13 baking dish with non-stick cooking spray.
  2. Add rice, chicken soup, milk, water and onion soup mix to a bowl and stir to combine. Pour the mixture into a prepared pan. Sprinkle with half of the cheese.
  3. Nestle the chicken pieces into the rice mixture. Cover the dish with foil and bake for 1 hour 30 minutes to 2 hours. Or until rice is tender and the chicken is cooked through.
  4. Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15 to 20 minutes before serving.