Amazing Chicken and Rice Casserole

Start by preheating your oven to 325 F. I prefer a slightly lower temperature for a longer cooking time because it ensures that the chicken gets cooked through without becoming dry.

Take a 13x9 inch casserole dish and spread the uncooked rice evenly at the bottom. I have found that using a dish of this size produces the optimum rice to sauce ratio.

Season the chicken breasts with salt and pepper on both sides and place them above the rice layer. Remember, seasoning the chicken right before cooking keeps it flavorful.

In a separate bowl, pour in the cream of mushroom soup, cream of chicken soup, water, and onion soup mix. Mix this well until combined. This soup mixture not only adds immense flavor but also helps the rice in becoming perfectly cooked and creamy.

Pour this soup mixture evenly over the chicken and rice in the casserole dish. Ensure that everything is fully covered. This is the part where the magic happens as the flavors intermingle while baking, enriching the dishes taste further.

Cover the dish with aluminum foil and place it in the oven for about 1hr 45mins. Aluminum foil helps in evenly distributing heat and prevents the top from being overcooked while the inside is still being done.

After baking, let the casserole dish sit for about 10 minutes. And voila! Your Chicken and Rice Casserole is ready to be served. Garnish with fresh parsley to get that fresh touch and to add color, this is optional but I always find it elevates the overall look of the dish.