Easy and Delicious Chicken and Rice Casserole
This easy and delicious chicken and rice casserole is the perfect comfort food. Made with creamy soup, flavorful onion mix, and tender chicken, it comes together effortlessly in your oven for a hearty meal.
Equipment
- 1 Aluminum foil for sealing baking dish
- 1 Pressure cooker with sealing ring and valve
- 1 Quick release function to release pressure fast
- 1 Natural release option to allow gradual depressurization
Ingredients
Main Ingredients
- 1 cup uncooked white rice soaks up all the good stuff
- 1 can (10.75 oz) condensed cream of chicken soup for creamy texture
- 1 ⅞ cups water just right for tender rice and juicy chicken
- 1 package (1 oz) dry onion soup mix adds a deep savory punch
- 4 skinless, boneless chicken breast halves lean and cooks evenly
Instructions
Cooking Instructions
- Preheat oven to 350°F so it's ready when you assemble the casserole.
- Spread uncooked rice evenly at the bottom of a 9x13-inch baking dish.
- In a separate bowl, mix condensed cream of chicken soup with water until smooth, then pour evenly over the rice in dish.
- Place the chicken breasts gently on top of the rice mixture, evenly spaced.
- Sprinkle the dry onion soup mix evenly over the chicken.
- Cover the baking dish tightly with aluminum foil to trap steam and moisture.
- Bake for 1 hour and 15 minutes or until chicken is cooked through and rice is tender.
- Remove from oven, let rest for 5 minutes before serving to let everything settle.
Notes
For quicker prep, use pre-washed rice, pre-cut chicken, or seasoned condensed soups. Store properly and reheat with a splash of water for best leftover results.