Ingredients
Proteins
- 3 chicken breasts, cut into cubes
Dairy
- ½ cup butter, sliced into pats
Canned Soups
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can cream of celery soup
Grains
- 2 cups instant white rice
Liquids
- 2 cups water
Seasonings
- Salt and ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and grease a casserole dish thoroughly to prevent sticking during baking.
- Combine Ingredients: In the greased casserole dish, mix together the cubed chicken, water, instant white rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup until well combined.
- Season: Add salt and ground black pepper to taste, distributing the seasonings evenly throughout the mixture for balanced flavor.
- Add Butter: Dot the top of the mixture with sliced pats of butter to add richness and enhance the casserole’s creamy texture as it bakes.
- Bake: Place the casserole dish in the preheated oven and bake for about 1 hour, or until the rice is tender and the chicken is fully cooked through.
- Cool and Serve: Remove the casserole from the oven and let it cool for 10 to 15 minutes before serving. This resting time allows the casserole to set and makes serving easier.
Notes
- You can substitute instant white rice with long-grain white rice, but cooking time may need adjustment.
- For added veggies, consider mixing in chopped celery or carrots before baking.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
- Butter can be replaced with margarine or olive oil for a lighter version.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before eating.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
