Mamaw’s Chicken & Rice Casserole – Sweet Little Bluebird

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.

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