Chicken and Rice Casserole – Easy Weeknight Supper!

Ingredients

  • 3 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
  • salt and ground black pepper to taste
  • 1/2 cup butter, sliced
  • 1 cup cheddar cheese (optional)

Directions

  1. Preheat oven to 400 degrees F.
  2. Grease sides and bottom of a casserole dish.
  3. 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 slices evenly over the top of the chicken mixture.
  4. Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes.
  5. Add grated cheddar cheese, cover with foil and put back in the oven for 5 minutes to melt.
  6. Cool 15 minutes before serving.

September 9th, 2016