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Mamaw’s Chicken and Rice Casserole

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A comforting and creamy chicken and rice casserole that embodies family warmth and simplicity.

Ingredients

Scale
  • 3 chicken breasts, cut into cubes
  • 2 cups water
  • 2 cups instant white rice
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (10.75 ounce) can cream of celery soup
  • 1 (10.75 ounce) can cream of mushroom soup
  • Salt and ground black pepper to taste
  • 0.5 cup butter, sliced into pats

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Grease a casserole dish to prevent sticking.
  3. Combine the cubed chicken, water, instant rice, and all three cans of soups in the casserole dish.
  4. Season with salt and ground black pepper.
  5. Slice the butter into pats and distribute them evenly on top of the mixture.
  6. Bake for 60 to 75 minutes until the rice is tender and the chicken is fully cooked.
  7. Allow the casserole to cool for 10 to 15 minutes before serving.

Notes

For a crunchier top, uncover the casserole for the last 10-15 minutes of baking.

Nutrition