Chicken and Rice Casserole
A comforting Chicken and Rice Casserole featuring tender chicken, creamy soup, and fluffy rice, perfect for family dinners.
Equipment
- 9x13 inch casserole dish
Ingredients
Rice and Sauce
- 1.5 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 or one envelope Lipton onion soup mix
- 1.5 cups shredded cheddar cheese divided
Chicken and Seasoning
- 3 thick boneless skinless chicken breasts or thighs
- salt and freshly ground black pepper
Instructions
Preparation
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray. Set aside.
- 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.
- Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil and bake for 1 hour 30 min to 2 hours, or until rice is tender and chicken is cooked through.
- Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
- Serve with fresh steamed veggies or a green salad.
Notes
Cheese: Leave it out, or substitute Colby jack, mozzarella or Swiss. Rice: Minute rice will not work with this recipe. Brown rice would require additional liquid and longer cooking times. Instant Pot: Reduce water and milk, cook on high pressure for 8-10 minutes. Freezing Instructions: Prepare but do not bake. Cover and store in freezer for up to 3 months. Thaw overnight before baking.
Nutrition
Serving: 1servingCalories: 418kcalCarbohydrates: 46gProtein: 21gFat: 15gSaturated Fat: 7gCholesterol: 63mgSodium: 763mgPotassium: 368mgSugar: 4gVitamin A: 485IUVitamin C: 0.5mgCalcium: 265mgIron: 1.5mg
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