Cheesy Chicken & Rice Casserole
Why should you make Cheesy Chicken & Rice Casserole? Because it's cooking magic! All the ingredients go in uncooked, even the rice. There's no prep involved- just assemble and bake! The soup mixture melts into a creamy sauce that not only keeps the chicken moist, but is absorbed into the rice for maximum flavor. Already creamy and delicious, it's sprinkled with shredded cheese when it's hot from the oven- we like Cheddar but feel free to use your favorite! In fact, there are lots of ways to customize this Cheesy Chicken & Rice Casserole- see the tips below for how!
Ingredient
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Heart Healthy Cream of Chicken Soup
- 1 1/3 cups water
- 3/4 cup uncooked long grain white rice
- 1/2 teaspoon onion powder
- 2 cups frozen mixed vegetables (carrots, green beans, corn, peas) (about 9 ounces)
- 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
- 1/2 cup shredded Cheddar cheese (about 2 ounces)
Direction
- Heat the oven to 375°F. While the oven is heating, stir the soup, water, rice, onion powder and vegetables in an 11x8x2-inch baking dish. Season the mixture with salt and pepper.
- Top the rice mixture with the chicken. Season the chicken with salt and pepper. Cover the baking dish.
- Bake for 50 minutes or until the chicken is done and the rice is tender. Remove from the oven and sprinkle with the cheese. Let stand for 10 minutes. Stir the rice mixture and season to taste before serving.
