This casserole is always a hit in our house. The kids love it, which is saying something since we all know how picky kids can be. It’s a quick and simple casserole you can put together and get in the oven for a relatively easy dinner.
Ingredients:
- 1 package boneless/skinless chicken thighs
- 2 (10.75oz) cans of Campbell’s cheddar soup
- 1 can cream of herb chicken soup (or cream of chicken soup)
- 3 cups of instant rice (uncooked)
- 1 ½ cups milk (whole or 2% is preferred)
- 1 cup cheddar cheese
- 5 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- Salt/pepper to taste
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F.
- Prepare the Mixture:
- In a large bowl, combine the cheddar soup, cream of herb chicken soup, milk, minced garlic, onion powder, paprika, red pepper flakes, salt, and pepper.
- Mix well until all ingredients are thoroughly combined.
- Add Cheese and Rice:
- Stir in the cheddar cheese and instant rice into the soup mixture.
- Assemble the Casserole:
- Grease a 9×13-inch baking dish.
- Pour the soup and rice mixture into the prepared baking dish.
- Spread the mixture evenly.
- Top with Chicken:
- Place the boneless/skinless chicken thighs on top of the rice mixture.
- Bake:
- Bake uncovered in the preheated oven for 45 minutes.
- Optional Cheese Topping:
- If desired, sprinkle additional cheddar cheese on top during the last 5 minutes of baking.
- Serve:
- Let the casserole cool for a few minutes before serving. Enjoy your cheesy chicken and rice casserole!