Super easy to prepare and excellent. Everyone I’ve served this simple chicken meal to asks for it because my family loves it!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 2 cups chicken stock
- 1 (23 ounce) can condensed cream of chicken soup
- 1 (23 ounce) can condensed cream of mushroom soup
- ½ cup butter, melted
- salt and ground black pepper to taste
- 2 ½ cups instant white rice
- 1 ½ pounds skinless, boneless chicken breast, cubed
- 2 cups shredded Cheddar cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9×13-inch (or larger) baking dish with cooking spray.
- Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
- Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn’t overflow. Sprinkle Cheddar cheese over top to cover.
- Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.
Nutrition Facts
| Calories | 568 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 16 g |
| Sodium | 1533 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was good- I actually ended up using leftover rotisserie chicken and it seemed so much easier and worked great! I would have liked for the recipe to have a salt measurement instead of saying “to taste”, because with the soups it was easily too salty. I debated putting in salt at all, and wish I hadn’t. But it’s an easy week night recipe!