Ingredients:

1 1/2 lb boneless skinless chicken breasts, cubed
5 cups chicken stock
1 (10 oz) can cream of chicken soup
1 (10 oz) can cream of celery soup
1/4 cup unsalted butter, melted
1/4 cup mayonnaise
1 1/2 cups converted long grain rice (uncooked)
1 small onion, finely diced
1 (2.25 oz) package Lipton chicken noodle soup mix
1 1/2-2 tsp garlic salt
1/2 tsp lemon pepper or black pepper
2 tbsp butter, cubed or sliced for the top
2 tbsp grated Parmesan cheese
Finely chopped parsley for garnish

Directions:

Preheat Oven: Preheat to 350°F (175°C) and spray a 13 x 9 inch baking dish with cooking spray.
Mix Ingredients: In the baking dish, combine uncooked rice, chicken stock, cream of chicken soup, cream of celery soup, melted butter, mayonnaise, chicken noodle soup mix, garlic salt, lemon pepper, and diced onion. Whisk until fully combined.
Add Chicken: Arrange the cubed chicken on top of the mixture, pressing gently into the mixture. Dot the top with additional butter.
Bake: Cover the dish with foil and bake for 1 1/2 hours. Uncover, sprinkle with Parmesan cheese, and bake for an additional 30 minutes, or until the rice is tender and the liquid is absorbed.
Garnish: Garnish with finely chopped parsley before serving. Optionally, top with shredded cheddar cheese before the final baking step for an extra cheesy touch.
Enjoy your delicious Chicken and Rice Casserole!
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 480 kcal | Servings: 6