Read rave reviews from people who tried this recipe on Pinterest!
Quick and easy casserole that’s perfect for a busy day, potlucks or a special delivery to family and friends in need of some comfort. Serve with your favorite green veggies and a side salad for one good down home meal. This makes for awesome leftovers too – it’s even better the next day!
This terrific recipe was found on AllRecipes.com, submitted by Katie Benham – it’s her grandmother’s recipe. “I grew up on this recipe, my grandmother got it from a lady from church at a potluck a long time ago! She passed it down to my mom and it’s always been a family favorite.”
What you need: 3 boneless, skinless chicken breasts cut into cubes (1 1/2 to 2 lbs), 2 cups instant white rice, 2 cups water, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 can cream of celery soup, salt and fresh ground pepper to taste, 1/2 cup butter cut into pads.
If you don’t care for canned soup, I have links below to make your own homemade condensed soups.
To make: Grease a baking dish (I use a 9×13 baking dish) well, bottom and sides. Next, place chicken pieces in dish evenly, pour water, rice, soups and desired salt and pepper on top, mix well. Last, top evenly with pads of butter.
Place on middle rack of pre-heated oven (400 degrees F) and bake for 60-75 mins.
Serve with a side salad and your favorite green veggies – broccoli and green beans go well with this dish.
This is one of my husband’s favorite casseroles. He looks forward to having the leftovers for work – he thinks it’s even better the next day…and I agree.
From Allrecipes.com by Katie Benham
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Ingredients
- 3 boneless, skinless chicken breasts cut into cubes (approximately 1 1/1 to 2 pounds)
- 2 cups water
- 2 cups instant white rice
- 1 (10.75 ounce) can cream of chicken soup, condensed (or make homemade)
- 1 (10.75 ounce) can cream of celery soup, condensed (or make homemade)
- 1 (10.75 ounce) can cream of mushroom soup, condensed (or make homemade)
- salt & fresh ground pepper to taste
- 1/2 cup butter, sliced into pats
Directions
For the full recipe and to print this wonderful tried and true recipe, please head to Allrecipes.com. While you’re there, be sure to read the rave reviews!
Tip
I follow the recipe as directed. The only thing I do different, I mix everything in a bowl and then transfer it to the baking dish.
Thanks so much for stopping by!
Cheers!
The Chicken needs to be raw or can it be cooked? Also can it be cut up chicken thighs ?
Do you cover in foil?
The recipe does not call for covering it with foil. You can see a step by step video here: http://allrecipes.com/video/5290/mamaws-chicken-and-rice-casserole/
Tried it today soo good! I added mushrooms and green beans with a dash of parmesan cheese to mine.
Tried it today soo good! I added mushrooms and green beans with a dash of parmesan cheese to mine
I'm going to try this with mushrooms and frozen peas. Last 10 minutes I'll crumble Ritz crackers over casserole. Very similar to my moms casserole. 🙂
Yes you could use any Cream soup to get the same outcome.
I was thinking about adding all cream of chicken soup, instead of cream of mushroom and cream of celery. Would that still work?
Made this tonight. It was EXCELLENT! I added chopped carrots, peas and onions and if I'd had them would have thrown in some shrooms. Next time hubs wants it with tuna which I think will work out fine. Also put panko bread crumbs on top with the butter pats on top of that for a nice crispy crust.
I have everything but the celery soup…would it still taste good without it?
I like to put a layer of crumbled Ritz Crackers on the top!!! 😍😍😍
Sometimes I add some cheddar cheese with this casserole. Just stir some in and it gives an extra good taste.
Will it work in a crock pot?
Dear Anonymuus,
Perhaps you did not use "instant" rice? If you used regular, long cooking type rice…that could why your rice was not done. Too bad that you wasted food. Better luck next time!
I use regular rice cook it fully before I add everything in and it works great
I've made something simular and the rice never cooked. So mad at all the wasted food
You must use instant rice for it to cook properly
I've made this same casserole for over 40 years only difference is add a can of water chestnuts and can of bamboo shoots. I love this casserole.
No you can put it in raw..
Do you pre make the rice
This recipe is amazing! I even added broccoli florets to it. So easy and delicious!
Can you premake this and freeze it for later without baking it? Thinking of using this to freeze for when baby comes in March.
How many does this serve
hahaha……This is my Mamaw's recipe.:) She uses white pepper, as well.
So glad I found this! My mom used to make something similar as a kid but it took 2 hours to cook. Love the faster method! I add a packet of lipton Onion soup mix in for more flavoring and skip the salt/pepper and only a few slices of butter. YUM!
I think it took longer then because it called for a whole chicken – pieces with bone take longer to cool through.
What a great suggestion!