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I grew up with this chicken and rice casserole recipe. My Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Ingredients
- chicken breasts: 3 piece (cut into cubes)
- water: 2 cups
- instant white rice: 2 cups
- cream of chicken soup: 1 can (10.75 ounce can)
- cream of celery soup: 1 can (10.75 ounce can)
- cream of mushroom soup: 1 can (10.75 ounce can)
- salt and ground black pepper: (to taste)
- butter, sliced into pats: 0.5 cup
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
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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. Dotdash Meredith Food Studios
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Arrange butter evenly over the top of the chicken mixture. Dotdash Meredith Food Studios
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Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 10 to 15 minutes before serving. Dotdash Meredith Food Studios
