Chicken and Rice Casserole
A delicious and easy Chicken and Rice Casserole made with simple ingredients, perfect for family dinners.
Equipment
- Oven
- 9x13-inch baking dish
Ingredients
- 1.5 cups long grain white rice
- 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 thick boneless skinless chicken breasts or thighs
- salt and freshly ground black pepper
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
You can substitute cheese with Colby jack, mozzarella or Swiss. Minute rice will not work with this recipe. Consider adding fresh herbs for flavor. Add veggies before baking if desired.
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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