Description
A comforting family recipe featuring tender chicken, fluffy rice, and three creamy soups baked to perfection.
Ingredients
- 3 boneless, skinless chicken breasts (cut into 1-inch 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 and gather all your ingredients.
- Add the cubed chicken, water, instant rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup to the casserole dish. Stir until well combined.
- Season with salt and pepper to taste.
- Top with pats of butter, evenly distributed over the mixture.
- Bake uncovered in the preheated oven for 60 to 75 minutes, until the rice is tender and chicken is cooked through.
- Let it cool for 10 to 15 minutes before serving.
Notes
Mix in vegetables or cheese for added flavor. This casserole gets better with leftovers.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern