Ingredients
Chicken Mixture
- 2-3 cups cooked, shredded or diced chicken
- 1 package Lipton Onion Soup Mix
- 1 can cream of mushroom soup (10.5 oz)
- 1 can cream of chicken soup (10.5 oz)
- 2 cups milk
- 3/4 cup sour cream
- 1/2 cup water
- 2 cups uncooked minute rice
- Salt and pepper, to taste
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Ingredients: In a medium bowl, mix together the cooked chicken, Lipton Onion Soup Mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, uncooked minute rice, and salt and pepper until thoroughly combined.
- Prepare Baking Dish: Lightly spray a 9×13 inch baking pan with cooking spray to prevent sticking.
- Transfer Mixture: Pour the chicken and rice mixture into the prepared baking dish, spreading evenly.
- Cover Dish: Cover the pan tightly with aluminum foil to ensure moisture retention during baking.
- Bake Covered: Place the pan in the oven and bake for 45 minutes to allow the rice to cook and flavors to meld.
- Remove Cover and Finish Baking: Carefully remove the foil and bake for an additional 15 minutes to create a slight crust on top.
Notes
- Use cooked chicken leftovers or rotisserie chicken for convenience.
- If you prefer, you can substitute Greek yogurt for sour cream for a lighter option.
- Minute rice cooks faster than regular rice, making this casserole quicker to prepare.
- For additional flavor, consider adding chopped vegetables like onions, celery, or mushrooms before baking.
- Ensure the casserole is covered during most of the baking to keep it moist and tender.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American