“I grew up on this cheesy chicken and rice casserole recipe, my Grandmother got it from a lady from the church at a pot luck a long time ago! She passed it down to my mom and it’s always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top, of course, my Momma and Mamaw always put the full stick on top (got to love Southern ladies and their butter!)”
Prep: 10 m Cook: 1 h Ready In 1 h 20 m
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To make this Cheesy Chicken and Rice Casserole, You’ll need the following Ingredients:
Ingredients:
3 chicken breasts, cut into cubes
2 cups of water
1 (10.75 ounces) can cream of chicken soup
2 cups instant white rice
1 (10.75 ounces) can cream of celery soup
1 (10.75 ounces) can cream of mushroom soup
Salt and ground black pepper to taste
1/2 cup butter, sliced into pats
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
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.
3. Bake in the 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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