A quick and easy casserole recipe that combines simplicity and comfort, perfect for busy weeknights.
Ingredients
Scale:
2 large boneless, skinless chicken breasts
1 cup instant white rice (dry ingredient)
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1 cup milk
Instructions
Preheat your oven to 350°F (175°C).
Slice the chicken breasts into bite-sized pieces and season lightly with salt and pepper.
In a large mixing bowl, combine the instant rice, cream of mushroom soup, and milk. Stir until smooth.
In a greased baking dish, spread half of the rice and soup mixture. Place chicken pieces evenly over this layer, then cover with the remaining rice mixture.
Sprinkle shredded cheddar cheese over the top.
Bake in the preheated oven for 45 minutes or until the cheese is golden brown and the chicken is cooked through.
Allow the casserole to rest for 5 minutes before serving.
