My go-to week night meal - creamy chicken casserole!

Tonight I opened my pantry and decided to scour the staples that I already have with the goal of making a tasty, easy dinner that would leave leftovers in the fridge. After a minute spent debating the options...easy peasy chicken it is!

It's so simple, and you probably have all the ingredients right in your cabinet. Who doesn't love a good fall casserole that you can enjoy for lunch, too?


2 cans Cream of Mushroom soup (fat-free or regular will do the trick)

2 cans Cream of Chicken 

1 can French Onion soup

2 cups instant brown rice 

8 chicken breasts (can cut the larger breasts in half for ease)

1 bunch Broccoli, spinach or some sort of green 


You will need a 9” x 13” greased casserole dish.

Preheat oven to 375 degrees. Mix together two cans of cream of mushroom soup, two cans of cream of chicken, and one can of French onion soup. (You can use the fat free versions of the cream of mushroom and cream of chicken to lighten up the recipe if you'd prefer.)

Mix two cups of instant brown rice into mixture. I like to use a simple mixing bowl for this part. 

Layer this mixture in the casserole dish.

Top with eight chicken breasts that are thin, or cut the larger ones in half to make it easy.

Cover with aluminum foil and cook for 1 hour.

After the hour, uncover the casserole and reduce the temperature of the oven to 350 degrees.

Cook for an additional hour. And finally, let your tasty casserole cool for five minutes, and enjoy with a green vegetable!

I like to add broccoli or spinach, based on whatever is in season. This fail-proof recipe is essential in our household, especially on school nights as the weather gets a little chillier. Nothing better than a savory casserole to keep you cozy and full!