Easy Creamy Chicken and Rice Casserole

Ingredients

• cooking spray
• 2 cups chicken stock
• 1 can condensed cream of chicken soup , 23 ounce
• 1 can condensed cream of mushroom soup , 23 ounce
• 0.5 cups butter , melted
• salt and ground black pepper to taste
• 2.5 cups instant white rice
• 1.5 pounds skinless , boneless chicken breast, cubed
• 2 cups shredded Cheddar cheese

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.

2. 2

   Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.

3. 3

   Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.

4. 4

   Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.