Chicken and Rice Casserole
This creamy chicken and rice casserole combines tender chicken, fluffy rice, and three creamy soups for an easy, comforting dinner everyone will love.
Equipment
- Baking Dish
- Mixing bowl
Ingredients
- 3 chicken breasts cut into cubes
- 2 cups water
- 2 cups instant white rice
- 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
- salt and ground black pepper to taste
- 1/2 cup butter sliced into pats
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Stir until well blended.
- Season the mixture with salt and pepper to taste, then pour into a greased 9x13-inch baking dish.
- Arrange cubed chicken evenly over the rice mixture.
- Place butter slices evenly across the top.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes, or until chicken is cooked through and rice is tender.
Notes
For extra flavor, add shredded cheddar cheese during the last 10 minutes of baking or mix in vegetables like peas or broccoli before cooking.
