MAMAW'S CHICKEN AND RICE CASSEROLE

Staff January 14, 2021

Prep: 10 mins Cook: 1 hr Additional: 10 mins Total: 1 hr 20 mins Servings: 6

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course.

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 

½ cup butter, sliced into pats

Directions

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.

Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

 

  

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