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Creamy Chicken and Rice Casserole

A dump-and-bake chicken and rice casserole made with just a few pantry staples.
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Prep Time 5 minutes
Cook Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds boneless, skinless chicken breasts
  • 2 cups Minute Rice white or brown
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can water use one of the empty soup cans
  • 1 envelope Lipton Onion Soup Mix
  • 1 tbsp butter

Equipment

  • 9x13 baking dish
  • aluminum foil
  • mixing bowl

Method
 

  1. Preheat oven to 350°F and generously grease a 9x13 baking dish with about 1 tablespoon of butter.
  2. In a medium bowl, combine 2 cups of uncooked Minute Rice, both cans of soup, and a can of water.
  3. Pour the mixture into the buttered pan.
  4. Place the chicken breasts on top of the mixture and sprinkle them with the envelope of onion soup mix.
  5. Cover with foil and bake for 1 to 1½ hours, or until the chicken is cooked through. It also takes at least an hour for the rice to fully cook.

Notes

Minute rice cooks faster than regular rice, so if using regular rice, partially precook it first. Once cooked, chicken can be served whole or diced and mixed into the rice.