Chicken and Rice Casserole
A comforting Chicken and Rice Casserole that's easy to prepare and delicious, perfect for family dinners.
Equipment
- 9x13-inch casserole dish
Ingredients
- 1.5 cups long grain white rice or substitute with brown rice, adjust liquid accordingly
- 2 cans cream of chicken soup or cream of mushroom soup or homemade
- 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
- 3 pieces thick boneless skinless chicken breasts or thighs
- salt to taste
- freshly ground black pepper to taste
Instructions
- 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 can be left out or substituted. Avoid using Minute rice; brown rice needs more liquid and longer cooking time. Additional herbs and veggies can be added for flavor. Can prepare ahead and freeze without 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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