Chicken Rice Casserole (Print Version)

# Ingredients:

01 - 1 1/2 cups long grain white rice
02 - 2 cans cream of chicken or mushroom soup
03 - 1 cup water
04 - 2 cups milk
05 - 1 packet onion soup mix
06 - 1 1/2 cups shredded cheddar cheese
07 - 3 thick boneless skinless chicken breasts
08 - Salt and pepper to taste

# Instructions:

01 - Preheat oven to 350°F and grease a 9x13 inch baking dish with non-stick spray.
02 - Combine rice, cream soups, water, milk, and onion soup mix in a large bowl. Stir until well mixed.
03 - Pour the rice mixture into the prepared baking dish, spreading it evenly.
04 - Sprinkle half of the shredded cheddar cheese evenly over the rice mixture.
05 - Place chicken breasts into the dish, nestling them down into the rice mixture.
06 - Cover the baking dish tightly with aluminum foil, sealing all edges. Bake for 1 hour 30 minutes to 2 hours, until rice is tender.
07 - Ensure the chicken is cooked through with no pink remaining.
08 - Remove foil and sprinkle remaining cheese on top of the casserole.
09 - Let the casserole rest for 15-20 minutes before serving. Serve hot with steamed vegetables or a green salad.

# Notes:

01 - Can be made ahead.
02 - Freezes well.
03 - Customizable with vegetables.
04 - Great for family meals.

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