Ingredients
- Chicken breasts, boneless skinless: 1.5 pounds
- Cooked rice: 3 cups
- French onion soup mix: 1 packet (about 1.5 ounces)
- Cream of mushroom soup: 1 can (10.75 ounces)
- Milk: 1/2 cup
- Shredded Swiss cheese: 1.5 cups
- Butter: 2 tablespoons
- Dried thyme: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Step 2: Cut chicken breasts into bite-sized pieces. In a large skillet, melt butter over medium heat. Add chicken and cook until browned and cooked through.
- Step 3: In a large bowl, combine the cooked chicken, cooked rice, French onion soup mix, cream of mushroom soup, milk, and thyme. Mix well to combine all ingredients.
- Step 4: Pour the chicken and rice mixture into the prepared baking dish. Spread evenly.
- Step 5: Sprinkle the shredded Swiss cheese evenly over the top of the mixture.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes, or until warmed through.
- Serve this comforting bake with a simple green salad for a complete and balanced meal.
- For extra flavor, try browning the chicken with a splash of Worcestershire sauce before mixing with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American