When it comes to making dinner, I love easy. And it doesn’t get much easier than this! My family loves this casserole. Sometimes I like to throw in a little broccoli to make it a full meal. Hearty and delicious.
Chicken and Rice Casserole
3 chicken breasts, cut into cubes
2 cups water, or chicken broth
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup with herbs
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
1/2 cup butter, sliced into pats
1 cup shredded cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish. 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. Top with cheese. Bake until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.