Making this easy chicken rice casserole is a cinch, with only 10 minutes prep work before baking! Rice and mushrooms cook in the same dish! YUM!
Preheat oven to 350° F. Slice chicken breasts in half horizontally to create 4 thin breasts total. Set chicken aside.
Mix cream of chicken soup (YES- you can substitute cream of mushroom) and milk in a medium sized bowl. Whisk until fully combined. IMPORTANT: MEASURE OUT AND RESERVE 1/2 CUP OF THIS SOUP/MILK MIXTURE FOR LATER!
Mix HALF an envelope of dried onion soup mix in with the remaining soup mixture in the bowl. Add the uncooked rice, and can of mushroom pieces (including liquid from can) into the sauce mixture. Stir until completely blended.
Pour sauce into an (ungreased) 11¾" x 7½" baking dish, and spread to fully cover bottom of the dish. Lay chicken breasts on top of sauce in a single layer. BEFORE BAKING: Pour the reserved soup/milk mixture over the top of the chicken pieces. Sprinkle the chicken with the remaining 1/2 of the dried onion soup mix left in the envelope.
Cover the casserole with aluminum foil before baking. Bake at 350° F. for 1 hour. After 1 hour, remove the foil. Place casserole back in the oven and continue baking (uncovered) for 15 more minutes. Carefully remove casserole from oven when done, and let it rest for 3-4 minutes before serving. to serve, spoon out the creamy rice from under chicken and portion it onto plates. Top each serving with one of the chicken breasts. Serve, and enjoy!
Easy Chicken Rice Casserole https://www.thegratefulgirlcooks.com/easy-chicken-rice-casserole/