Ingredients
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
1/2 cup butter, sliced into pats (can use less butter if you wish)
Instructions
Preheat oven to 400 degrees F. 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.
–Ruth McConnell
Mamaw's Chicken and Rice Casserole
Click here to download a printable version.
Provided by Ruth McConnell