1-First Step: Get the oven and pan ready

Preheat your oven to 350 degrees F. Grease a 9×13 inch baking pan so the rice mixture does not stick as it bakes. This step only takes a minute, but it helps with both cleanup and serving later.

2-Second Step: Mix the casserole base

In a large bowl, combine the 1 1/2 cups rice, 2 cans cream of chicken soup, 2 cups milk, 1 cup water, and the onion soup mix. Stir until everything looks evenly mixed. The mixture will seem thin at first, but that is exactly what you want because the rice needs enough liquid to absorb while baking.

Take a moment to scrape the bottom and sides of the bowl so the seasoning is spread throughout. A well-mixed base gives the finished dish a more even taste in every bite.

3-Third Step: Add the mixture to the pan

Pour the rice mixture into the prepared 9×13 inch pan and spread it out evenly. Sprinkle half of the shredded cheddar cheese over the top. This first layer of cheese melts into the casserole and adds a little richness before the chicken goes in.

Do not worry if the mixture looks loose before baking. The rice will soak up the liquid in the oven and turn soft and creamy.

4-Fourth Step: Nestle in the chicken

Place the 3 thick boneless skinless chicken breasts or thighs into the rice mixture, pressing them in gently so they sit partly submerged. If the chicken pieces are especially large, arrange them so they are spaced apart a little for more even cooking. Chicken thighs are a smart option if you want extra moisture and less risk of drying out.

If you like, you can season the chicken lightly with a pinch of black pepper or extra herbs, though the onion soup mix already gives the dish plenty of flavor.

5-Fifth Step: Cover and bake

Cover the dish tightly with aluminum foil. This traps steam inside the pan, which helps the rice cook properly and keeps the chicken tender. Bake for 1 hour 30 minutes to 2 hours, depending on the thickness of your chicken and the type of rice you use.

Check for doneness near the end of the baking time. The rice should be tender and the chicken should be cooked through. If your rice still feels firm, give it a little more time and keep the foil on so the moisture stays in the pan.

6-Sixth Step: Finish with the remaining cheese

Remove the casserole from the oven and take off the foil carefully so the steam does not hit your face. Sprinkle the remaining shredded cheddar cheese over the top while the casserole is still hot. The heat from the dish will melt the cheese into a smooth, golden layer.

7-Final Step: Rest and serve

Let the casserole cool for 15 to 20 minutes before serving. This resting time helps the sauce settle and makes it easier to scoop neat portions. Serve warm and enjoy the creamy rice, tender chicken, and cheesy topping together in every bite.