Skip to content Skip to sidebar Skip to footer

Widget Atas Posting

Chicken and Rice Casserole

Chicken and Rice Casserole

Today's share is a wonderful tried and true recipe that's big on taste and comfort and a cinch to make - Mamaw's Chicken & Rice Casserole! The BEST quick and easy chicken and rice casserole,

  • 3 boneless, skinless chicken breasts cut into cubes (approximately 1 1/2 to 2 pounds)
  • 2 cups water
  • 2 cups instant white rice
  • 1 (10.75 ounce) can cream of chicken soup, condensed (or make homemade)
  • 1 (10.75 ounce) can cream of celery soup, condensed (or make homemade)
  • 1 (10.75 ounce) can cream of mushroom soup, condensed (or make homemade)
  • salt & fresh ground pepper to taste
  • 1/2 cup butter, sliced into pats
  1. Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
  2. 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.
  3. 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.

Recipe adapted from this