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:

1. Preheat oven to 350 °.
2. Grease a deep 9×13 pan (or similar size casserole dish) with non-stick cooking spray.
3. Set aside.
4. Add rice, cream of soups, milk, water and onion soup seasoning to a bowl.
5. Stir to combine.
6. Pour mixture into prepared pan.
7. Sprinkle with half of the shredded cheddar cheese.
8. Nestle chicken breasts into the rice mixture.
9. Cover the dish tightly with aluminum foil. (the pan will be very full!)
10. 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.
11. Remove from oven and sprinkle remaining cheese on top.
12. 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.