Ingredients
- cooking spray
- 2 cups chicken stock
- 1 (23 ounce) can condensed cream of chicken soup
- 1 (23 ounce) can condensed cream of mushroom soup
- ½ cup butter, melted
- salt and ground black pepper to taste
- 2 ½ cups instant white rice
- 1 ½ pounds skinless, boneless chicken breast, cubed
- 2 cups shredded Cheddar cheese
Why You'll Love This Recipe
Helpful Chef Tips
- For extra flavor, sauté the chicken with garlic and onions before mixing with the other ingredients.
- Cover the casserole with foil while baking to keep it moist, then uncover near the end for a golden top.
Directions
Gently heat your oven to 400°F (200°C) and greasing a deep 9x13-inch baking dish with some cooking spray. In a bowl, whisk together the chicken stock, condensed soups, melted butter, and a pinch of salt and pepper until everything is well combined. Spread the rice evenly across the bottom of the dish, then scatter the cubed chicken on top. Pour the soup and stock mixture gently over the chicken and rice, making sure not to spill it over the edges. Finally, sprinkle a generous layer of Cheddar cheese all over the top. Pop the dish in the oven and bake for about an hour to an hour and 15 minutes, until the chicken is cooked through and the cheese turns a lovely golden brown. Let it sit for about 10 minutes after taking it out so it can set up a bit before you dig in.
