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Saturday, February 3, 2018

Chicken and Rice Casserole

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.