Campbells used to post a similar recipe to this on the back of their cream of chicken cans but their version’s rice was never tender (since it lacked the broth and milk to cook in) and they didn’t have Parmesan cheese as part of it.
I’m not the biggest fan of a lot of casseroles but I really liked this one.
Wife found the recipe on FB I made some on the fly changes because they just wanted you to slap raw chicken breasts into the pan and only use a cup of rice. Doubling the rice was much better proportion wise.
Ingredients:
3-4 boneless, skinless chicken breasts (I recommend butterflying very thick ones, and only using three if yours are thick. You know how todays chickens are)
2 cups long-grain white rice, uncooked (instant white rice like Uncle Ben’s…you could probably substitute other types of instant rice as desired)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 1/2 cups chicken broth
1 cup milk
~6oz grated Parmesan cheese (I grated 2/3 of an 8oz block. I don’t think going to a full block is going to harm this recipe either. You do want to fresh grate though)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
2 tablespoons butter, melted
1/4 cup chopped fresh parsley (optional, I omitted)
Directions:
Preheat oven to 350°F (175°C).
Use a skillet and oil of choice to sauté the chicken breasts and cook them through but not dried out. Set aside. You can go ahead and cube them for easier eating in the bowl if desired. I did mine whole but will cube next time
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, milk, Parmesan cheese, garlic powder, onion powder, black pepper, and dried thyme. Mix well.
Place the uncooked rice evenly in the bottom of a (well) greased 9x13-inch baking dish. (My Pyrex one did well for this)
Pour half of the soup mixture over the rice.
Arrange the chicken breasts on top of the rice and soup mixture.
Pour the remaining soup mixture over the chicken breasts.
Drizzle the melted butter over the top.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil, raise the oven temp to 400 and bake for an additional 15-20 minutes, or until the rice is tender (it should be tender at the end of the time)
Garnish with chopped fresh parsley before serving, if desired.
