Description
This classic Chicken and Rice Casserole is a comforting and flavorful dish that’s perfect for a family meal. Tender chicken, fluffy rice, and three creamy soups come together in a simple, satisfying casserole that’s sure to please everyone.
Ingredients
Units
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
- 1/2 cup butter, sliced into pats
Instructions
- Preheat and prep: Preheat oven to 400 degrees F (200 degrees C). Grease the sides and bottom of a casserole dish.
- Combine ingredients: In the prepared casserole dish, stir together the chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Season with salt and pepper.
- Top with butter: Arrange the butter pats evenly over the top of the chicken mixture.
- Bake: Bake in the preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes.
- Serve: Cool 10 to 15 minutes before serving. Enjoy!
Notes
- You can use cooked chicken if you prefer, just reduce the baking time to 30-40 minutes.
- For extra flavor, add some chopped vegetables like carrots, celery, or onions.
- If you don’t have all three types of cream soup, you can use 3 cans of any one type.
- Top with shredded cheese before baking for extra cheesiness.
Nutrition
- Serving Size: 1 Serving
- Calories: 530kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
