A comforting one-pot casserole featuring tender chicken and creamy rice, perfect for busy weeknight dinners.

Scale

Preheat the oven to 350°F (175°C) and grease a 9×13 inch casserole dish with butter.
In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice. Stir well.
Transfer the creamy mixture into the greased casserole dish and spread it out evenly.
Optionally stir in frozen vegetables or shredded cheese.
Place the raw chicken breasts on top of the rice mixture. If thick, butterflied for even cooking.
Evenly sprinkle the onion soup mix over the chicken.
Cover tightly with aluminum foil and bake for 60 minutes.
Carefully remove the foil and check for doneness; chicken should be cooked through and rice tender.
For a golden top, broil uncovered for 3–5 minutes.
Let rest for 5–10 minutes before serving.

Feel free to substitute ingredients according to your taste or availability; the recipe is quite flexible.

Keywords: chicken casserole, comfort food, one pot meal, easy dinner, family recipe