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 - Begin by preheating your oven to 350°F and thoroughly greasing a 9x13 inch baking dish with non-stick spray.
02 - Combine rice, cream soups, water, milk, and onion soup mix in a large bowl, stirring until everything is well mixed.
03 - Pour your rice mixture carefully into the prepared baking dish, spreading it evenly across the bottom.
04 - Sprinkle half of your shredded cheddar cheese evenly over the top of the rice mixture.
05 - Place chicken breasts carefully into the dish, nestling them down into the rice mixture.
06 - Cover the baking dish tightly with aluminum foil, ensuring all edges are well sealed.
07 - Place in preheated oven and bake for 1 hour and 30 minutes to 2 hours, until rice is tender.
08 - Check chicken for doneness - it should be cooked through with no pink remaining.
09 - Remove foil and sprinkle remaining cheese over the top of the casserole.
10 - Let the finished casserole rest for 15-20 minutes before serving to achieve perfect consistency.
11 - Serve hot alongside fresh steamed vegetables or a crisp green salad.

# Notes:

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

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