Best Baked Chicken and Rice Casserole

Chicken and Rice Casserole
(Thank you Gae Myers)

1 1/3 cups uncooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
4 chicken breasts, boneless and skinless
1 package Lipton onion soup mix

Mix rice, soups, and milk together and put into a greased 9x13 inch pan. Place chicken on top. Sprinkle onion soup mix. Cover with foil and bake 325 for 2 to 2 1/2 hours.

Clover’s Variations:
*I like to do 2 cans of Cream of Chicken (instead of Mushroom).
*When it has 10 minutes left I add a layer of shredded cheddar cheese on top and return to oven without the tinfoil cover.

*I bake it at 325 for 1 hr 45 min, or at 350 for 65 min.


Baked Chicken and Rice
(Thank you Kaye Church)

3 cups cold water

1 1/2 cups instant rice
1 pkg. dry onion soup mix
1 cup (or a little more) shredded cheese
1 can cream of chicken soup
6-8 chicken breasts

Put water in greased 9x13 dish. Pour rice in and spread around salt sparingly. Sprinkle dry onion soup on rice and layer with shredded cheese. Pat pieces of chicken breasts on top. Spread cream of chicken soup over chicken. Bake at 350 for 1 hour uncovered then cover with foil and bake 30 more minutes.

Clover’s Note: I like to bake it covered for an hour and then take the foil off and cook for an additional 15 minutes.