Ingredients
- 2 boneless, skinless chicken breasts, cut into cubes
- 2 cups instant white rice
- 2 cups water
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of mushroom soup
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 4 tbsp butter, sliced into pats
Instructions
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Grease a 9×13-inch casserole dish.
2. Mix the Ingredients:
- In the casserole dish, combine cubed chicken, instant rice, water, cream of chicken soup, cream of celery soup, and cream of mushroom soup.
- Stir everything until evenly mixed.
- Season with salt and black pepper to taste.
3. Add Butter:
- Evenly place slices of butter on top of the mixture.
4. Bake the Casserole:
- Bake uncovered for 1 hour to 1 hour 15 minutes, until the rice is tender and the chicken is cooked through.
5. Let Rest & Serve:
- Remove from the oven and let sit for 10-15 minutes before serving.
- Enjoy warm!
Notes
- Cheesy Version: Sprinkle shredded cheddar cheese on top before baking.
- Veggie Add-Ins: Stir in peas, carrots, or broccoli for extra nutrition.
- Crunchy Topping: Add crushed Ritz crackers or French-fried onions before baking.
- Storage: Refrigerate for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Southern-Inspired
