If you are not freezing this meal, preheat your oven to 350.

Start by preparing your rice and chicken. Place 4 cups of water in a large pot and heat over medium high heat. Once the water boils, add in your rice and remove from the heat. Be sure to cover the rice. Allow to sit for about 5 minutes and stir.

While the rice is doing its thing, place a skillet over medium heat. Add in olive oil and your diced chicken.

Once the chicken has cooked, add in your seasonings. I use garlic salt and pepper.

In a large bowl or a casserole dish, all your rice, cooked chicken, cream of chicken soup, milk and eggs. Mix everything until combined.

TIP: You may want to add extra milk if your mixture is dry.

Top if shredded cheddar cheese if using and cook for 20-30 minutes.

Cover your casserole dish with aluminum foil to ensure it doesn’t dry out.