Chicken and Rice Casserole

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Chicken and Rice Casserole

Prep 10 m

Cook 1 m

Ready In 11 m

6 Servings

441 Calories


"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.

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  1. 3 chicken breasts, cut into cubes

  2. 2 cups water

  3. 2 cups instant white rice

  4. 1 (10.75 ounce) can cream of chicken soup

  5. 1 (10.75 ounce) can cream of celery soup

  6. 1 (10.75 ounce) can cream of mushroom soup

  7. salt and ground black pepper to taste

  8. 1/2 cup butter, sliced into pats


  1. Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish. Watch Now

  2. 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. Watch Now

  3. 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. Watch Now

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