3thickboneless skinless chicken breasts, or thighs
salt and freshly ground black pepper
Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through. (Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).
Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
Serve with fresh steamed veggies or a green salad.
Cheese: leave it out, or substitute Colby jack, mozzarella or Swiss.Rice: Minute rice will not work with this recipe. Brown rice would require additional liquid (at least 1/2 cup) and longer cooking time, so if using brown rice, I suggest using chicken thighs, instead of breasts, so the chicken doesn't overcook/dry out.Herbs: if you'd like to add additional flavor, consider adding fresh thyme, parsley, freshly minced garlic or garnish with fresh basil.Broccoli Chicken and Rice: add 2 cups chopped broccoli florets to the casserole before baking.Veggies: Feel free to add chopped mushrooms, onions, green peppers, green beans, broccoli, etc.Cream of soup: My homemade version is so easy and delicious but you can use any type of cream of soup for this recipes including chicken, mushroom, or celery.Instant Pot Chicken and Rice: Reduce water to 1/2 cup and milk to 1 cup. Only use 1 can of cream of soup. Cook on high pressure/manual setting for 8-10 minutes (depending on thickness of the chicken breasts). Allow to naturally release for 10 minutes.Make ahead Instructions: Prepare the dish but do not bake. Cover it well and store in the refrigerator for 1-2 days before baking.Freezing Instructions: Prepare the dish but do not bake. Cover it well with plastic wrap and tinfoil and store it in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before baking, uncovered.