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Easy Creamy Chicken and Rice Casserole

A simple dump-and-bake chicken and rice casserole made creamy with two kinds of soup and seasoned with onion soup mix.
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts
  • 2 cup Minute Rice white or brown, uncooked
  • 1 cream of mushroom soup 1 can
  • 1 cream of chicken soup 1 can
  • 1 water 1 can, using an empty soup can
  • 1 Lipton Onion Soup Mix 1 envelope
  • 1 tbsp butter for greasing the dish

Equipment

  • 9x13 baking dish
  • mixing bowl
  • aluminum foil

Method
 

  1. Preheat the oven to 350°F and generously grease a 9x13 baking dish with the butter.
  2. In a medium bowl, combine the uncooked Minute Rice, both cans of soup, and the can of water until well mixed.
  3. Pour the rice mixture into the prepared baking dish, spreading it out evenly.
  4. Place the chicken breasts on top of the rice mixture.
  5. Sprinkle the envelope of onion soup mix evenly over the chicken.
  6. Cover the dish tightly with foil and bake for 1 to 1 1/2 hours, until the chicken is cooked through and the rice is tender. Do not remove the foil until the rice has had at least an hour to steam.

Notes

Minute Rice cooks much faster than regular rice, so if substituting, partially precook the rice first. 1 1/2 pounds of chicken is typically 2 to 4 breasts depending on size. Once cooked, chicken can be sliced, diced, or mixed directly into the rice. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.