Chicken Rice Casserole (Print Version)

# Ingredients:

01 - 1 1/2 cups of white rice, long-grain variety.
02 - 2 cans of creamy chicken or mushroom soup.
03 - 1 cup of water.
04 - 2 cups of milk.
05 - 1 packet of dry onion soup mix.
06 - 1 1/2 cups of grated Comté cheese (French equivalent to cheddar).
07 - 3 thick-cut, skinless, boneless chicken breasts.
08 - Add a dash of salt and pepper as you like.

# Instructions:

01 - First off, heat your oven to 175°C and grease up a 23x33 cm baking dish with your favorite non-stick cooking spray.
02 - In a big mixing bowl, toss together the rice, those creamy soups, water, milk, and the onion soup mix. Stir until it’s blended well.
03 - Carefully pour the rice mixture into your prepared dish, spreading it out evenly like a smooth layer.
04 - Scatter half of your shredded Comté cheese evenly over the rice mixture.
05 - Lay the chicken breasts right on top of the rice, pressing them gently into the mixture.
06 - Use aluminum foil to tightly wrap the whole dish, making sure no edges are left open.
07 - Slide the dish into the oven and let it bake for about 1 and a half to 2 hours, or until the rice gets soft and tender.
08 - Make sure the chicken is fully cooked—cut into it to check for no pink remaining inside.
09 - Take off the foil and sprinkle what’s left of the cheese over the top before returning to the oven just to melt it perfectly.
10 - Let your casserole rest for about 15-20 minutes so everything comes together nicely before serving.
11 - Dish it out while it’s hot, maybe alongside some freshly steamed green beans or a crisp salad!

# Notes:

01 - Can be prepped early.
02 - Freezer-friendly dish.
03 - Easy to tweak by adding vegetables.
04 - Perfect for feeding the whole family.

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