Mamaw’s Chicken and Rice Casserole

by Sheryl

This is a staple of every American cooking. Chicken and rice casseroles are a quick and easy recipe for school nights. And this is great for potlucks, too. The leftover is just as good. Mamaw’s Chicken and Rice Casserole is my family’s treasure. My mother learned to make it from her mom and she passed it to me. Now, my kids are enjoying it almost every day! We love this casserole and we can’t get enough of this. A perfect creamy rice and fork-tender chicken casserole that is super easy to make. No need to precook the rice or even brown the chicken first. All you need is put everything in one pot and let it cook on its own. A one-pan meal that is baked to perfection! Tasty, with a hearty combination. This is the best classic rice and chicken casserole that hits every sweet spot!

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 into pats

How to make Mamaw’s Chicken and Rice Casserole

Step 1: Ready the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 2: And grease the sides and bottom of a casserole dish.

Step 3: In the prepared casserole dish, stir in the chicken, water, rice, cream of mushroom soup, cream of celery soup, and cream of mushroom soup. Add a dash of salt and pepper to taste.

Step 4: Evenly arrange the butter on top of the chicken mixture.

Step 5: Place inside the preheated oven and bake for an hour and 75 minutes or until the rice is tender and the chicken is thoroughly cooked.

Step 6: Once done, remove from the oven and cool for 15 minutes before serving. Enjoy!

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