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Chicken and Rice Casserole

Chicken and Rice Casserole

My family loves this easy Chicken and Rice casserole, made in just one pan, with a few simple ingredients.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8
Calories: 418
Ingredients Method Nutrition Notes

Ingredients
  

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  • ▢ 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

Method
 

  1. Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
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  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.
  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).
  4. Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
  5. Serve with fresh steamed veggies or a green salad.

Nutrition

Calories: 418kcalCarbohydrates: 46gProtein: 21gFat: 15gSaturated Fat: 7gSodium: 763mgSugar: 4g

Notes

Using homemade onion soup mix infuses the casserole with a depth of flavor that elevates the dish. The onions release their natural sugars during cooking, creating a savory base that enhances both the chicken and rice, resulting in a comforting and satisfying meal.

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