Ingredients
Scale
- 3 boneless, skinless chicken breasts — cut into 1-inch pieces
- 2 cups water (or low-sodium chicken broth for extra flavor)
- 2 cups instant (minute) white rice
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 1 (10.5 oz) can cream of mushroom soup
- Salt and freshly ground black pepper, to taste
- ½ cup (1 stick) butter, cut into slices
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a casserole dish (a 9×13-inch pan or similar works well).
- In the prepared dish, combine the diced chicken, water, instant rice, and all three cans of cream soup. Stir until the mixture is evenly blended. Season with salt and pepper.
- Scatter the butter slices across the top of the mixture so the surface is dotted fairly evenly.
- Bake uncovered in the hot oven until the rice is soft and the chicken is cooked through — plan on roughly 60–75 minutes, depending on your oven and pan depth. The edges should bubble and the top may turn a light golden.
- Remove from the oven and let the casserole rest for 10–15 minutes before serving so it firms up slightly and is easier to portion. Serve warm.
Notes
- Short on time? Use shredded rotisserie chicken in place of raw breasts — reduce bake time accordingly.
- Want veggies? Stir in a cup or two of frozen broccoli or peas with the other ingredients before baking.
- For a cheesy finish, sprinkle shredded cheddar over the top in the last 10 minutes of baking.