Quick and easy chicken and rice casserole that’s perfect for a busy day, potlucks or a special delivery to family and friends in need of some comfort. Serve with your favorite green veggies and a side salad for one good down home meal. This makes for awesome leftovers too – it’s even better the next day!
Ingredients
- 3 boneless, skinless chicken breasts cut into cubes (approximately 1 1/2 to 2 pounds)
- 2 cups water
- 2 cups instant white rice
- 1 (10.75 ounce) can cream of chicken soup, condensed (or make homemade)
- 1 (10.75 ounce) can cream of celery soup, condensed (or make homemade)
- 1 (10.75 ounce) can cream of mushroom soup, condensed (or make homemade)
- salt & fresh ground pepper to taste
- 1/2 cup butter, sliced into pats
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| MAMAW’S CHICKEN & RICE CASSEROLE |
Directions
- Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
- Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.
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Full recipe source: here!
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