Description
A creamy, comforting casserole that brings back childhood memories of Mamaw’s kitchen. Loaded with tender chicken, flavorful soups, and fluffy rice, this one-dish wonder is perfect for busy evenings when you need a warm, satisfying meal with minimal effort.
Ingredients
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3 chicken breasts, cubed (approx. 680 g)
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2 cups water (480 ml)
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2 cups instant white rice (400 g)
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1 can (10.75 oz / 305 g) cream of chicken soup
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1 can (10.75 oz / 305 g) cream of celery soup
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1 can (10.75 oz / 305 g) cream of mushroom soup
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Salt and ground black pepper, to taste
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½ cup butter, sliced into pats (115 g)
Instructions
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Preheat oven to 400°F (200°C). Grease a large casserole dish.
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In the dish, stir together cubed chicken, water, rice, and all three cans of soup until evenly mixed.
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Season with salt and pepper.
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Dot butter pats evenly across the top.
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Bake uncovered for 60–75 minutes until chicken is fully cooked and rice is tender.
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Let rest for 10–15 minutes before serving.
Notes
Want extra richness? Add shredded cheddar cheese in the last 10 minutes of baking.
Too dry? Stir in a splash of milk or extra soup before finishing in the oven.
Top with breadcrumbs or crushed crackers for a crispy twist.
Great for leftovers and perfect for freezing up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 60–75 minutes
- Category: Plats
- Method: Baking
- Cuisine: American