Ingredients
Scale
- 3 chicken breasts, cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) can cream of celery soup
- 1 (10.5 ounce) can cream of mushroom soup
- salt and ground black pepper to taste
- ½ cup butter, sliced into pats
Instructions
- Gather all ingredients. Preheat the 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 the 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. Enjoy!
Notes
- You can use raw chicken and raw rice in this recipe.
- Instant white rice works best for this casserole.
- Cover the dish with foil if the top starts to brown too quickly.
- You can prepare the casserole ahead of time and refrigerate it before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg