Description
A comforting, hearty casserole featuring tender chicken breasts baked with creamy rice, cheese, and a flavorful onion soup mix. This easy, all-in-one dish combines simple pantry ingredients for a crowd-pleasing dinner perfect for busy weeknights or family gatherings.
Ingredients
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1½ cups long grain white rice
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2 cans cream of chicken soup or cream of mushroom soup (or homemade equivalent)
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1 cup water
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2 cups milk
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1 batch homemade onion soup mix or 1 envelope Lipton onion soup mix
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1½ cups shredded cheddar cheese, divided
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3 thick boneless, skinless chicken breasts or thighs
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Salt and freshly ground black pepper, to taste
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large bowl, combine rice, cream of chicken (or mushroom) soup, water, milk, and onion soup mix. Stir well.
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Pour mixture into prepared baking dish. Spread evenly.
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Season chicken breasts or thighs with salt and pepper. Place on top of the rice mixture.
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Cover with foil and bake for 45 minutes.
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Remove foil, sprinkle 1 cup of shredded cheddar cheese over the top.
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Continue baking uncovered for an additional 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and rice is tender.
- Remove from oven and sprinkle remaining ½ cup cheddar cheese. Let stand 5 minutes before serving.
Notes
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Use thighs for juicier, more flavorful chicken.
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Substitute cream of mushroom soup for a different flavor profile.
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Homemade onion soup mix enhances freshness but store-bought is convenient.
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For a lower-fat version, use low-fat milk and reduced-fat cheese.
- Leftovers store well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American