Chicken casserole is the kind of meal that never goes out of style. It’s traditional, home-cooked and packed with comfort food. Prepared for holidays, special dinners or just an every day meal, it’s an all around people pleaser. But what’s the best part? It’s so easy to make and tastes just as good reheated!
Before you start prepping the ingredients preheat your oven to 350 degrees Fahrenheit. While you’re waiting for the oven to heat, spread one cup of uncooked white (or brown) rice in the bottom of a 9 by 13 inch baking dish. On top of the rice spread the diced chicken that has been drained for the broth in the can. Then, sprinkle half a package of dry onion soup mix into the baking dish.
In a separate bowl mix together one can of condensed cream of chicken soup and 1 7/8 cup of warm water. When it is well mixed, pour over chicken, rice and soup mix that is in the baking dish. Sprinkle the reaming dry onion soup mix into the dish.
Before baking, cover and seal the dish tightly with foil. Casserole should be baked for one to one and half hours. The recipe makes 4 to 6 servings. You can also add crispy fried onions to the top of the casserole for extra crunch after it’s been baked.