5-Ingredient Chicken and Rice Casserole
An easy and inexpensive 5 ingredient chicken and rice casserole. Perfect for weeknights, weekends or when you need to feed a group.
Servings 6 servings
Ingredients
- 1 10-oz can cream of chicken soup
- 1 10-oz can cream of mushroom soup
- 3 lbs chicken breasts
- 1 pkg onion soup mix
- 2 c. minute/instant rice
- 2 c. water
Instructions
- Preheat your oven to 350℉. Line a 9x13 pan with tin foil.
- Remove the fat and cut your chicken into large chunks.
- Open the cans of soup and pour them straight into the pan, along with the rice and water. (Make sure you use minute/instant rice. The real stuff won't cook all the way through.) Stir it all together until thoroughly mixed. Put the chicken in, spacing it throughout the pan as evenly as possible.
- Sprinkle the onion soup mix over the top of the chicken and rice/soup. Cover the pan with tin foil and pop it in the oven.
- Start checking the chicken at about an hour and a half, but it could take up to 2 hours to cook through. (Don't go any longer than that, or you will end up with dry, overcooked chicken.)
- Serve warm with salad, steamed veggies, fruit and rolls.