Ingredients
Scale
- 1½ cups long grain white rice
- 2 cans cream of chicken or mushroom soup
- 1 cup water
- 2 cups milk
- 3 boneless skinless chicken breasts (or thighs)
- 1½ cups shredded cheddar cheese
- Salt and pepper to taste
- 1 envelope onion soup mix (or homemade)
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- In a mixing bowl, combine rice, cream of chicken or mushroom soup, water, milk, and onion soup mix. Pour into the prepared baking dish.
- Stir half the cheddar cheese into the mixture and place the chicken on top.
- Cover tightly with foil and bake for 1.5 to 2 hours until the chicken is cooked through.
- Remove foil, sprinkle remaining cheese on top, and bake for an additional 10-15 minutes until bubbly.
- Allow to rest for 15-20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole (approximately 382g)
- Calories: 508
- Sugar: 4g
- Sodium: 920mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 89mg