Mamaw’s Chicken and Rice Casserole
A creamy, comforting casserole with tender chicken and fluffy rice, perfect for family dinners.
Servings: 6 servings
Equipment
- Casserole Dish
- Mixing Bowl
Ingredients
Main Ingredients
- 3 pieces Chicken breasts, cut into cubes
- 2 cups Water
- 2 cups Instant white rice
- 1 can (10.75 ounce) Cream of chicken soup
- 1 can (10.75 ounce) Cream of celery soup
- 1 can (10.75 ounce) Cream of mushroom soup
- to taste Salt
- to taste Ground black pepper
- 1/2 cup Butter, sliced into pats
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly grease a 9×13-inch casserole dish to prevent sticking.
- Spread the cubed chicken breasts evenly across the bottom of the dish.
- In a large mixing bowl, combine the water, instant rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Stir until well blended.
- Pour the rice and soup mixture over the chicken in the casserole dish, spreading everything evenly.
- Season generously with salt and ground black pepper to taste.
- Arrange the butter pats evenly over the top of the casserole.
- Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 40–50 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the foil, and bake for an additional 5–10 minutes, until the top is golden and bubbly.
- Let the casserole stand for a few minutes before serving to allow it to set.
Notes
For extra flavor, season the chicken with garlic powder, onion powder, or paprika before adding the rice mixture.