Prep: 10 mins | Cook: 1 hr | Additional: 10 mins | Total: 1 hr 20 mins | Servings: 6 | Yield: 6 servings
Talk about a full-packed meal! This Chicken and rice casserole is best served warm. After eating this, I assure you that you will be full for the rest of the day! I love how simple it is to make. You just need to put all the ingredients in the casserole and let the oven do its magic. Wait for about an hour and you are good to go! The creaminess and juiciness of this meal is so good! Tweak the ingredients a little if you have more than six friends or family members to serve to. I hope you all love this recipe. Enjoy!
3 breast half, bone and skin removed (blank)s chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 10.75 ounce can cream of chicken soup
1 10.75 ounce can cream of celery soup
1 10.75 ounce can cream of mushroom soup
1 pinch salt and ground black pepper to taste
½ cup butter, sliced into pats
How to make Mamaw’s Chicken and Rice Casserole
Step 1: Ready the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Apply cooking spray on the bottom and sides of the casserole dish.
Step 3: Pour water into the greased casserole dish.
Step 4: Add in the chicken, rice, cream of celery, cream of soup, and mushroom soup. Stir until well mixed then season with salt and pepper to taste.
Step 5: Add and arrange the butter over the chicken mixture.
Step 6: Place the casserole inside the preheated oven and bake for 1 hour to 1 hour and 15 minutes or until the chicken is cooked through and the rice is nice and soft.
Step 7: Remove from the oven and let it sit a room temperature for at least 15 minutes.
Step 8: Serve and enjoy!
Per Serving: 441.2 calories; protein 16.8g 34% DV; carbohydrates 36.7g 12% DV; fat 25g 39% DV; cholesterol 80.7mg 27% DV; sodium 1211.2mg 48% DV
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