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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.
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From Allrecipes.com by Katie Benham
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Ingredients
- 3 boneless, skinless chicken breasts cut into cubes (approximately 1 1/2 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!
Under ingredients, you list 3 boneless, skinless chicken breasts cut into cubes (approximately 1 1/1 to 2 pounds). Instead of 1 1/1, did you mean 1 1/2 lbs?
Yes, sorry about that – it’s 1 1/2 to 2 lbs.
I made this tonight. OMG sooo good. The only thing I changed is instead of using cream of celery, I used 2 cans of cream of chicken. My kids ate 2 servings each. Will make again for sure
👍👍👍👍👏👏👏👏😋😋😋
I only have boil in bag rice in the pantry. Can I use this in the recipe?
I love the Stouffer’s one but I would change a couple of things, use shredded chicken and Pepperidge Farm herb dressing.
I don’t have instant rice. Will I have to boil mine before putting it into the oven then?
I use chicken broth instead of water, add mixed veggies and poultry seasoning. Bake covered till chicken is done and rice tender. Top with cheddar cheese and bake till cheese is melted. I layer the chicken, then veggies, rice and mix the soups, seasonings, broth and pour over. It is quick and easy!
Delish. I seasoned with Poultry Seasoning & Thyme. I baked mine for 60 min. Wanted to top with the crushed Ritz like some suggested but was out of them, So topped with some lightly crushed Corn Flakes and baked a extra 5 min. Turned out Fantastic.
Is the rice cooked first ?
No, it cooks in the oven.
I seasoned the chicken with garlic and onion powder and added sour cream to the mix. I also added shredded cheddar cheese and ritz crackers at the end and broiled for 5 minutes. It was so good! My whole family loved it!
Can we use regular rice? Dp we have to cook it beforehand or just dump it in like the minute rice?
Omg, I made this recipe and it was easy to prepare and soooo yummy! I know it good because my husband had 2 servings and he eats like a bird! I added 1/2 c sour cream and 2 garlic cloves. This is a nice comfort food during the winter months 😊Thank you and thank you Mamaw!
Oh yeah!!! This recipe is just like what I grew up on and I love it. I’ve been using chicken thighs and it’s over the top imo. Thanks for sharing.
Has anyone tried this with basmati rice? Would I have to cook it beforehand or would it still cook thoroughly with everything else?
Do you cook the rice first?
My primary reason for making this is because I needed to use up some chicken breasts before they went bad. Keeping that in mind, I used 4 instead of 3 like the recipe calls for. I also used regular white rice, because I didn’t know better.. I was horrified to see comments saying that regular rice won’t cook, and the whole dish will be ruined if you use it. I’m happy to say that it turned out perfectly! I also added cheddar cheese in and on top of it before baking. I added Ritz crackers on top once it was done. I’ll definitely be making this again!