Chicken and Rice Casserole Recipe
This chicken and rice casserole recipe has been in my family for generations. My grandmother got it from someone at her church during a potluck many years ago. It's always been a favorite because it's simple to make, especially on busy evenings. The leftovers are just as delicious! Normally, we put a full stick of butter on top, but you can use less if you prefer.
Print
Pin
Servings: 6
Ingredients
- ½ cup butter sliced
- Salt and ground black pepper to taste
- 1 10.75 ounce can cream of mushroom soup
- 1 10.75 ounce can cream of celery soup
- 1 10.75 ounce can cream of chicken soup
- 2 cups instant white rice
- 2 cups water
- 3 chicken breasts cubed
Instructions
- Start by preheating your oven to 400 degrees F (200 degrees C) and lightly greasing the sides and bottom of a casserole dish.
- In the greased dish, combine the cubed chicken breasts, water, and instant white rice. Next, stir in the cream of chicken, celery, and mushroom soups. Season the mixture with salt and black pepper to enhance the flavors.
- After combining these ingredients, distribute slices of butter evenly across the top of the casserole to add a rich, creamy texture as it bakes.
- Place the casserole in the preheated oven and bake until the rice is soft and the chicken is thoroughly cooked, which should take about 60 to 75 minutes. Allow the dish to stand and cool for 10 to 15 minutes before serving. This rest period helps the flavors to meld together beautifully, making each bite perfectly savory.
Notes
For this classic Chicken and Rice Casserole, achieving a perfect balance of flavor and texture is key. Don't skip the resting period after baking this allows the flavors to meld beautifully and the rice to absorb any excess moisture, ensuring every spoonful is just as satisfying. For an extra touch of gourmet, try adding a sprinkle of fresh herbs like parsley or chives right before serving. This not only adds a burst of color but also a fresh contrast to the rich, creamy elements of the casserole.