Chicken and Leftover Rice


  • 4 chicken breasts
  • 4 cups cooked rice
  • 1 ½ cups water
  • 1 can evaporated milk
  • 1 package onion soup mix or use homemade
  • 10 ounces cream of mushroom soup condensed
  • 1-2 c grated cheddar cheese
  • 1/2 tsp freshly ground pepper
  • 1/2 package crushed Club crackers


  • Preheat oven to 325°F.
  • Spray 9×13 pan with cooking spray. Add chicken breasts and season with pepper and onion soup mix. (no need to add salt, as the soup mixes and crackers add enough salt)
  • Pour about 1/2 cup water around outside of chicken breasts, to create a bit of steam to help the baking of the breasts from not drying out
  • Bake about 30 minutes, uncovered
  • In a bowl mix together the remaining water, evaporated milk and canned soup mix.
  • Stir together until blended
  • Add in the cheddar cheese and rice. You may need to add in more water or evaporated milk to loosen up the mixture.
  • After 30 minutes remove the pan of chicken from the oven
  • Pour rice mixture over chicken.
  • Sprinkle over the crushed crackers
  • Cover with foil and bake for another 30 min, until thermometer reads 165 degrees when placed into the chicken breasts.
  • Remove from oven and let rest about 10-15 minutes
  • Serve


My casserole is always ready in 1hr 15 minutes however depending on your own variables, it can require up to an additional 25 minutes.

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