Chicken and Rice Cassrole

I absolutely LOVE sharing recipes with people. I think that may be why I love Pinterest so much. New ideas get me really excited to to be in my kitchen. A few months ago my friend Dustin posted on Facebook that he had “chicken and rice in the oven”. I could NOT resist. I had to get my hands on that recipe. He very willingly shared, and I am so grateful he did!

It is extremely easy and really only has a couple ingredients. I added a few the second time I made it and it has really become one of my favorite Sunday casseroles.

Ingredients:

3/4 cup raw white rice
1 can cream of mushroom soup
1 can warm water
8 oz. mushrooms, sauteed until tender
3-4 boneless, skinless chicken breasts
1/2 cup shredded parmesan cheese
1 cup French’s onions
2 Tbsp. butter
Salt
Pepper

First, you mix the rice, soup and warm water in a bowl and let it sit for 1/2 hour. While this is sitting, you can sautee your mushrooms.

Stir the mushrooms, salt, and pepper into your rice mixture and then transfer everything to a 13×9 baking dish. Place the chicken breasts on top and cover with tin foil.

Bake for 1 hour at 350-degrees. Before the hour is up, melt 1 Tbsp. butter in a small bowl and add the French’s onions and parmesan cheese, stir until coated with butter. After 1 hour, pull the tinfoil off and cover everything with the parmesan mixture.

Place back into the oven for another 30 minutes or until everything is golden brown.

I think we can all extend a very sincere THANK YOU to Dustin for sharing this recipe!