Description
A comforting chicken and rice casserole passed down from generation to generation, perfect for family dinners and potlucks.
Ingredients
- 3 boneless, skinless chicken breasts, cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 can cream of chicken soup (10.5 ounces)
- 1 can cream of celery soup (10.5 ounces)
- 1 can cream of mushroom soup (10.5 ounces)
- Salt and ground black pepper to taste
- ½ cup butter, sliced into pats
Instructions
- Preheat your oven to 400°F and grease a 9×13-inch casserole dish.
- Cube the chicken into roughly 1-inch pieces and combine it with water, instant rice, and all three soups in the prepared dish.
- Season with salt and pepper according to taste, then stir to combine.
- Top the mixture evenly with pats of butter.
- Bake uncovered for 60 to 75 minutes until the chicken is cooked through and the rice is tender.
- Let it rest for 10 to 15 minutes before serving.
Notes
Feel free to add veggies or cheese for added flavor and nutrition. Leftovers can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern