This chicken and rice casserole turns out with fluffy rice in a creamy sauce that pairs perfectly with the chicken. We love how quick this is to throw together with just 5 ingredients and everyone loves the dish.
Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
Add the rice, water, cream of chicken soup, and soup mix to a bowl and stir well to combine.
Pour rice mixture into the baking dish and place chicken tenderloins over the top.
Cover tightly with foil and bake for 60 minutes, stirring once halfway through cooking.
Remove the foil and top with the grated cheese. Cover and return to oven for 15 minutes or until rice is tender.
Sprinkle with parsley just before serving.
This recipe originally called for 2 cups of milk in place of the water, but many readers were having issues with the rice softening and cooking properly. Switching to water seems to be more fool proof, but do make sure the foil is on the dish tightly to trap in all the steam and ensure the rice cooks properly. We sometimes season the chicken tenderloins with garlic powder and paprika, but the chicken is really flavorful just from the onion soup so additional seasonings are optional.Make sure to cover the dish tightly with foil to trap the steam inside or the rice will not cook properly.This recipe calls for long grain white rice - do not use instant rice.