Ingredients
- 3–4 boneless skinless chicken breasts
- 1 1/2 cups white rice (uncooked)
- 1 1/2 cans cream of mushroom soup
- 3/4 cup water
- 2 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1 packet onion soup mix
- 1/3 tsp paprika
- 1 tsp parsley
- Salt and black pepper to taste
- Optional: mushrooms, peas, or broccoli
- Optional: garlic powder, Parmesan cheese, crushed crackers or bread crumbs for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- In a large bowl, whisk together cream of mushroom soup, milk, water, and onion soup mix until smooth.
- Spread uncooked rice evenly across the bottom of the casserole dish. Pour soup mixture over rice.
- Place chicken breasts on top of the rice mixture and press down slightly. Season with paprika, salt, pepper, and any optional seasonings or vegetables.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Uncover, sprinkle shredded cheddar cheese over the top, and bake for another 15 minutes until cheese is melted and bubbly.
- Remove from oven, let rest for 5–10 minutes, then sprinkle with parsley before serving.
Notes
- Use chicken thighs for a juicier result.
- Swap cream of mushroom for cream of chicken for a different flavor.
- Try mozzarella or Monterey Jack cheese for variety.
- Add a crunchy topping like crushed crackers before the final bake.
- Use brown rice but increase bake time by 15–20 minutes.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
