This BEST EVER CHICKEN & RICE CASSEROLE is a one pan meal that is full of tender chicken and creamy rice, all baked together to perfection!
I was in one of those moods where I knew I had to cook dinner, had time to cook dinner, but lacked motivation. I call it a “lazy moment”. Furthermore, I defrost some already cooked chicken from my freezer, but didn’t know what I was planning to do with it.
— 2 cups cooked/shredded chicken, or diced cooked chicken.
— 1 package Lipton Onion soup mix.
— 1 can cream of mushroom soup.
— 3/4 cup sour cream.
— 1 can cream of chicken soup.
— 1 1/2 cups milk.
— 1/2 cup water.
— 2 cups long grain rice, uncooked.
— Salt and pepper to taste.
Preheat oven to 350 degrees.
In a medium bowl, combine the cooked chicken, onion mix, cream of mushroom/chicken soup, milk, sour cream, water, rice, and salt/pepper.
Spray a 9×13 baking pan with cooking spray.
Pour chicken/rice mixture into prepared pan.
Cover pan with aluminum foil.
Place pan in preheated oven and cook for 1 hour 15 minutes.
Remove foil and cook an additional 15 minutes.
Remove from oven and serve! Enjoy!