A comforting and flavorful chicken and rice dish baked to perfection with a creamy sauce.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Lightly grease a 2-3 quart casserole dish.
Use a non-stick spray or a small amount of butter for greasing.
Spread the rice evenly on the bottom of the casserole dish.
Ensure the rice is evenly distributed for consistent cooking.
Place the chicken pieces on top of the rice.
Arrange the chicken pieces evenly for uniform baking.
Sprinkle the onion soup mix over the chicken.
This adds a burst of flavor to the dish.
In a mixing bowl, combine the cream of mushroom soup and milk until smooth.
Mix thoroughly to avoid lumps in the sauce.
Pour the sauce evenly over the chicken and rice.
Ensure the sauce covers the chicken and rice for even cooking.
Cover the casserole dish with a lid or aluminum foil and bake for 2 hours.
Check halfway through to ensure the rice is absorbing the liquid properly.
Remove from the oven and let it rest for 5 minutes before serving.
Resting allows the flavors to meld together.
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