Preparation Steps

• Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
• In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, and shredded cheddar cheese. Stir until well combined.
• Add the uncooked white rice and water to the soup mixture. Stir gently to combine.
• Place the chicken pieces evenly in the prepared baking dish.
• Pour the rice and soup mixture evenly over the chicken. Do not stir.
• Sprinkle the dry onion soup mix evenly over the top of the casserole.
• Cover the baking dish tightly with aluminum foil. Make sure it's sealed well to prevent steam from escaping.
• Bake for 50 minutes. After 50 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the casserole is bubbly and lightly browned on top.
• Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to serve.