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Chicken and Rice Casserole

A comforting, family-friendly dish combining rice, chicken, creamy soup, and cheese, perfect for meal prepping and leftovers.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups long grain white rice
  • 2 cans cream of chicken soup or cream of mushroom soup Homemade is also an option.
  • 1 cup water
  • 2 cups milk Low-fat milk can be used for a healthier option.
  • 1 batch homemade onion soup mix or one envelope Lipton onion soup mix
  • 1.5 cups shredded cheddar cheese Divided into two portions.
  • 3 pieces thick boneless skinless chicken breasts or thighs
  • to taste salt and freshly ground black pepper Use as an additional seasoning.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan or similar casserole dish with non-stick cooking spray.
  2. In a mixing bowl, combine the rice, cream of soups, milk, water, and onion soup seasoning. Stir to mix well.
  3. Pour the mixture into the prepared pan and sprinkle half of the shredded cheddar cheese on top.
  4. Nestle the chicken breasts into the rice mixture, cover the dish with aluminum foil.
Cooking
  1. Bake for 1 hour and 30 minutes to 2 hours, or until the rice is tender and the chicken is cooked through.
  2. Remove from oven and sprinkle the remaining cheese on top.
  3. Allow to cool for 15-20 minutes before serving.

Notes

Serve with steamed veggies or a green salad. Cool leftovers to room temperature before storing. Store in an airtight container for up to 4 days, or freeze for up to 3 months.