Ingredients
Main Ingredients
- 3–4 thick-cut 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 teaspoon paprika
- Salt and black pepper, to taste
Garnish
- 1 teaspoon parsley, chopped (for garnish)
Optional Add-Ons
- Mixed vegetables (such as mushrooms, peas, or broccoli)
- Garlic powder (to taste)
- Parmesan cheese, for sprinkling
- Crushed crackers or bread crumbs, for topping
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or non-stick cooking spray to prevent sticking and make cleanup easier.
- Mix the Creamy Base: In a large mixing bowl, whisk together the cream of mushroom soup, milk, water, and onion soup mix until smooth and evenly combined. The mixture should be slightly thick to keep the casserole moist and flavorful during baking.
- Layer the Ingredients: Evenly spread the uncooked white rice across the bottom of the prepared casserole dish. Slowly pour the creamy soup mixture over the rice, ensuring all the grains are well-coated. Gently shake the dish or tap it on the counter to distribute the liquid evenly for uniform rice cooking.
- Add the Chicken and Seasonings: Lay the chicken breasts on top of the rice mixture, pressing down slightly so they are partially submerged. Sprinkle paprika, salt, and black pepper evenly over the chicken. If you are using any optional seasonings such as garlic powder or Parmesan cheese, add them now.
- Cover and Bake: Cover the dish tightly with aluminum foil to trap steam and keep the chicken moist while the rice absorbs the liquid. Place in the preheated oven and bake for 45 minutes.
- Add Cheese and Finish Baking: After 45 minutes, remove the foil and check that the rice is mostly tender and the liquid is absorbed. Sprinkle the shredded cheddar cheese evenly over the top. Return the dish, uncovered, to the oven and bake for an additional 15 minutes, until the cheese is bubbly and golden.
- Let It Rest and Serve: Remove the casserole from the oven and let it rest for 5–10 minutes to allow the flavors to come together and the texture to set. Sprinkle with chopped parsley for a fresh finish. Serve hot and enjoy!
Notes
- You can swap in brown rice, but you may need to increase the liquid and extend the cooking time by about 10–15 minutes.
- For extra flavor, sauté mushrooms or add your favorite vegetables to the rice mixture before baking.
- If you love a crunchy topping, add crushed crackers or bread crumbs with a little melted butter during the last 15 minutes of baking.
- Letting the casserole rest before serving makes it easier to slice and helps the flavors meld together perfectly.
- Store leftovers in the refrigerator for up to 3 days. Reheat portions in the microwave or oven with a splash of milk to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 430
- Sugar: 5g
- Sodium: 1110mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 85mg
