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, old school done right. MAMAW’S CHICKEN & RICE CASSEROLE Quick and easy chicken and rice casserole that’s perfect for a…Read More
This terrific recipe was found on AllRecipes.com, submitted by Katie Benham – it’s her grandmother’s recipe. “I grew up on this recipe, my grandmother got it from a lady from church at a potluck a long time ago! She passed it down to my mom and it’s always been a family favorite.”
Ingredients
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
Directions
DirectionsInstructions Checklist
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
Step 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.
Step 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.