A delightful baked rice dish with a savory twist, perfect for family dinners or gatherings.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the cream of mushroom soup and melted butter until smooth.
Use a whisk for a smoother mixture.
Drain the canned mushrooms and water chestnuts, reserving their liquid.
The reserved liquid adds extra flavor to the dish.
Add enough chicken broth to the reserved liquid to make 1.5 cups of liquid.
Ensure the total liquid volume is accurate for proper rice cooking.
Stir the rice, mushrooms, water chestnuts, and liquid mixture into the soup mixture.
Mix thoroughly to distribute the ingredients evenly.
Pour the mixture into a greased 9x12-inch baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.
Covering the dish traps steam, ensuring the rice cooks evenly.
Remove from the oven, let it rest for 5 minutes, then fluff the rice with a fork before serving.
Resting allows the flavors to settle and the rice to finish absorbing moisture.
