Cheesy Chicken & Rice Casserole
Perfect for family dinner or make ahead for lunches all week.
Equipment
- 1 9 x 13 Casserole Dish
- Aluminum foil
Ingredients
- 1 can Cream of Chicken Condensed Soup
- 12 oz Water
- 3/4 cup Uncooked Rice
- 1/2 tsp Onion Powder
- 1/4 tsp Black Pepper
- 2 cup Frozen Veggies (green beans, corn, carrots, peas, etc.)
- 4 each Boneless Chicken Breasts
- 2 cup Shredded Cheddar Cheese
Instructions
- Preheat oven to 375℉
- Mix all ingredients except chicken and cheese in casserole dish
- Top with chicken breasts
- Cover with aluminum foil
- Bake for 1 hour
- Uncover and sprinkle cheese on top
- Let rest for 10 min before serving
Notes
- For the water, I like to just fill the cream of chicken soup can with water rather than measuring it out with a separate cup. This helps get out some of the stubborn soup bits too.
- You can also use chicken tenderloins instead of full breasts. Simply put about 8 pieces instead of 4.
- For veggies, I like to use one 12 oz bag of frozen mirepoix blend. Mirepoix is a mix of onions, carrots, & celery.
- Common alterations:
- You can use cream of mushroom soup instead of cream of chicken.
- You can choose to use brown or white rice.
- You can use different types of shredded cheese or skip the cheese completely.