Description
This chicken and rice casserole is a comforting one-pan meal made with tender chicken, instant rice, and a creamy blend of classic soups. It’s simple to assemble, bakes in the oven, and works well for family dinners, make-ahead meals, or relaxed weeknights.
Ingredients
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3 chicken breasts, cut into cubes
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2 cups water
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2 cups instant white rice
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1 (10.5 ounce) can cream of chicken soup
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1 (10.5 ounce) can cream of celery soup
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1 (10.5 ounce) can 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
Instructions
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Preheat the oven to 400°F (200°C). Grease the sides and bottom of a casserole dish.
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Add the cubed chicken breasts, water, instant white rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup to the prepared casserole dish. Season with salt and ground black pepper to taste.
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Stir the mixture until all ingredients are evenly combined and the rice is fully coated.
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Arrange the sliced butter evenly over the top of the casserole.
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Bake uncovered in the preheated oven for 1 hour to 75 minutes, until the rice is tender and the chicken is fully cooked through.
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Remove from the oven and let the casserole cool for 10 to 15 minutes before serving.
Notes
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Stir ingredients well before baking to ensure even rice cooking.
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Bake uncovered so excess moisture can evaporate.
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Let rest before serving for better texture and easier portioning.