Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts
- 2 cups instant rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) water (use empty soup can for measurement)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing)
- Optional: 1 cup shredded cheddar cheese
- Optional: 1–2 cups frozen mixed vegetables
- Optional: 1 cup diced cooked chicken
- Optional: dash of black pepper, garlic powder, or paprika
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter.
- In a large bowl, combine cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice. Stir until evenly mixed.
- Transfer mixture into the greased casserole dish and spread evenly.
- Stir in optional vegetables or shredded cheese if desired.
- Place raw chicken breasts on top of rice mixture. Sprinkle onion soup mix evenly over chicken.
- Cover tightly with foil and bake for 60 minutes. Do not lift foil during baking.
- Remove foil and check that chicken reaches 165°F and rice is tender. Optional: broil uncovered 3–5 minutes for a golden top.
- Let rest 5–10 minutes before serving.
Notes
- Assemble ahead: cover and refrigerate up to 24 hours before baking.
- Freeze unbaked casserole (without foil) for up to 3 months; thaw overnight in fridge before baking.
- Store leftovers in an airtight container in fridge for up to 4 days; reheat in microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American