Ingredients
Scale
- 1½ cups long grain white rice
- 2 cans cream of chicken soup
- 1 cup water
- 2 cups milk
- 1 envelope onion soup mix
- 3 boneless skinless chicken breasts
- 1½ cups shredded cheddar cheese
- Salt and pepper
Instructions
- Preheat the oven to 350°F (175°C) and grease your baking dish.
- In a mixing bowl, combine rice, cream of chicken soup, milk, water, and onion soup mix; stir until blended.
- Pour mixture into the greased baking dish and add half of the cheddar cheese. Gently stir to combine.
- Nestle the chicken on top of the mixture and cover tightly with aluminum foil.
- Bake for 1.5 to 2 hours until the chicken is fully cooked and rice is tender.
- Remove foil, add remaining cheese on top, and return to oven for a few minutes until melted.
- Let sit for 15–20 minutes before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (approximately 290g)
- Calories: 418
- Sugar: 4g
- Sodium: 930mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg