An easy, very flexible, Chicken and Rice casserole, made in just one pan, with a few simple ingredients. It is almost “throw in what is left in the fridge!”
Ingredients:
- 1 1/2 c long grain white rice – uncooked
- 2 cans cream of chicken/mushroom soup (I used 2 c sour cream)
- 2 c milk (I had leftover 1/2 and1/2)
- 1 envelope (3 heaping Tab) onion soup mix
- 1 1/2 c shredded cheddar cheese, divided (always needs more cheese!)
- 3 thick boneless skinless chicken breasts cut in half or 6 thighs
- salt and freshly ground black pepper
Directions:
- Preheat oven to 350 °.
- Grease a deep 9×13 pan (or similar size casserole dish) with non-stick cooking spray.
- Set aside.
- Add rice, cream of soups, milk, water and onion soup seasoning to a bowl.
- Stir to combine.
- Pour mixture into prepared pan.
- Sprinkle with half of the shredded cheddar cheese.
- Nestle chicken breasts into the rice mixture.
- Cover the dish tightly with aluminum foil. (the pan will be very full!)
- Bake for 1 hour 30 min to 2 hours, or until rice is tender and chicken is cooked through. Time may vary depending on oven, altitude.
- Remove from oven and sprinkle remaining cheese on top.
- Allow to cool for 15-20 minutes before serving.
Serves: 6
Source: tastsbetterfromscratch.com
Cheese: Leave it out, or substitute Colby jack, mozzarella or Swiss.
Rice: Minute rice will not work with this recipe. Brown rice would require
additional liquid (at least 1/2 cup) and longer cooking time, so if using brown
rice, suggest you use chicken thighs, instead of breasts, so the chicken doesn’t
overcook/dry out.
Herbs: If you’d like to add additional flavor, consider adding fresh thyme,
parsley, freshly minced garlic or garnish with fresh basil.
Broccoli Chicken and Rice: Add 2 cups chopped broccoli florets to the
casserole before baking.
Veggies: Feel free to add chopped mushrooms, onions, green peppers, green
beans, broccoli, etc.
Cream of soup: You can use any type of cream of soup for this recipes including chicken, mushroom, or celery.
Instant Pot Chicken and Rice: Reduce water to 1/2 cup and milk to 1 cup.
Only use 1 can of cream of soup. Cook on high pressure/manual setting for 8-
10 minutes (depending on thickness of the chicken breasts). Allow to naturally release for 10 minutes.
Make ahead Instructions: Prepare the dish but do not bake. Cover it well and
store in the refrigerator overnight.
Freezing Instructions: Prepare the dish but do not bake. Cover it well with
plastic wrap and tinfoil and store it in the freezer for up to 3 months. Allow to
thaw overnight in the refrigerator before baking, uncovered.