How To Make The Best Chicken and Rice Casserole
This classic chicken-and-rice bake has been passed from cook to cook for generations—and for good reason. It’s inexpensive, filling, and practically cooks itself.
Print Pin Servings: 6
Notes
Ingredients
(For one 9x13-inch casserole; about 6 servings)- 3 chicken breasts, cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of celery soup
- 1 (10.5-ounce) can cream of mushroom soup
- Salt and ground black pepper, to taste
- ½ cup butter, sliced into pats
Instructions
- Prepare the dish
Heat the oven to 400°F (200°C). Lightly grease the bottom and sides of a casserole dish. - Combine the base
In the prepared dish, mix together the cubed chicken, water, instant rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Season the mixture with salt and pepper. - Add the butter topping
Arrange the butter slices evenly across the surface of the casserole mixture. - Bake
Place the dish in the oven and bake for 1 hour to 75 minutes, or until the chicken is fully cooked and the rice has absorbed the liquid and become tender. - Rest and serve
Let the casserole stand for 10–15 minutes before serving so it can settle and thicken.
Calories: 411 kcal | Carbohydrates: 24g | Protein: 24g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 800mg | Potassium: 350mg | Fiber: 1g | Sugar: 2g | Vitamin A: 600 IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
