1 10.5ozCan of Cream of Chicken or Gluten Free Cream of ChickenCondensed
2Cupsof WaterDivided
1CupShredded Sharp Cheddar Cheese or Colby Jack Cheese
Instructions
Preheat oven to 400*.
Spray a 9x13 casserole dish with non-stick spray.
Place chicken on the bottom of the dish.
Pour the rice over the chicken along with the chicken broth and cream of chicken.
Pour 1 1/2 cups water over the entire dish and stir up the cream of chicken into the rice.
Bake for 45 minutes, uncovered.
Check on it after about 30 minutes and stir up the rice if needed so that it all gets under the liquid. Add additional 1/2 cup water at this point, if the rice isn't under enough liquid.
Remove from oven and add cheese.
Cook for an additional 10-15 minutes or until cheese melts.
Remove and serve.
Notes
Add additional water if the rice is dry when you check on it at the 30-minute mark or stir into the liquid that is already there.Remember that the chicken should have an internal temperature of 165 degrees to be done.This recipe also uses Condensed Cream of Chicken Soup.