Chicken and Rice Casserole

Name: Chicken and Rice Casserole
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 1 1/2 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 1/2 cups shredded cheddar cheese (, divided); 3 thick boneless skinless chicken breasts (, or thighs); salt and freshly ground black pepper

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Prep Time: 10 minutes

Cook Time: 120 minutes

Total: 130 minutes

Servings: 8

Author : Lauren Allen

Ingredients

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1 1/2 cups long grain white rice2 cans cream of chicken soup or cream of mushroom soup ((or homemade))1 cup water2 cups milk1 batch homemade onion soup mix (, or one envelope Lipton onion soup mix)1 1/2 cups shredded cheddar cheese (, divided)3 thick boneless skinless chicken breasts (, or thighs)salt and freshly ground black pepper

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Instructions

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Step 1

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

Step 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.

Step 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).

Step 4

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

Step 5

Serve with fresh steamed veggies or a green salad.