Ingredients
Scale
- 1 ½ 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 1 envelope Lipton onion soup mix)
- 1 ½ cups shredded cheddar cheese, divided
- 3 thick boneless, skinless chicken breasts (or thighs)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish with non-stick spray.
- In a large bowl, combine rice, cream soups, milk, water, and onion soup mix. Stir until blended, then pour into the prepared dish.
- Sprinkle half of the shredded cheddar cheese over the rice mixture. Nestle chicken into the dish and season with salt and pepper.
- Cover tightly with aluminum foil and bake for 1 hour 30 minutes to 2 hours, or until rice is tender and chicken is fully cooked.
- Remove from oven, uncover, and sprinkle remaining cheddar cheese on top. Let rest 15–20 minutes before serving.
Notes
- Use chicken thighs for juicier results.
- Leftovers can be refrigerated and reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Baked
- Cuisine: American