Description
A simple and satisfying chicken and rice casserole perfect for a quick family dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cooked and diced
- 1 cup long grain rice, uncooked
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 can (10.75 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 packet (1 oz) dry onion soup mix
- 1/2 cup water
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine rice, cream of mushroom soup, cream of chicken soup, milk, onion soup mix, and water. Season with salt and pepper.
- Stir in the diced chicken.
- Pour mixture into a greased 9×13 inch baking dish.
- Drizzle melted butter over the top.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes, or until rice is tender and casserole is bubbly.
- Let stand for 10 minutes before serving.
Notes
- You can substitute different cream soups based on your preference.
- Add vegetables like peas, carrots, or broccoli for a more complete meal.
- For a richer flavor, use chicken broth instead of water.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American