Chicken Rice Casserole is a tried and true recipe that’s big on taste and comfort and a cinch to make. It is basically old school done right. Before we got into fresh ingredients and society realized you should try and limit pre-packaged ingredients, you had recipes like this. Throw some things together and bake for an hour. Very tasty. What is nice about this recipe is that you can add other things to better suit your tastes and what veggies you have on hand. Corn, green beans, cheese, etc… It is all fair game. These are the tyes of recipes you grow up on.
- 3 boneless, skinless chicken breasts cut into cubes (approximately 1 1/2 to 2 pounds)
- 2 cups water
- 2 cups instant white rice
- 8 ounces of sliced mushrooms
- 1 (10.75 ounce) can cream of chicken soup, condensed
- 1 (10.75 ounce) can cream of celery soup, condensed
- 1 (10.75 ounce) can cream of mushroom soup, condensed
- salt & fresh ground pepper to taste
- 1/2 cup butter, sliced into pats
- Optional: shredded cheese, corns, green beans or other veggies
- Preheat oven to 400 degrees F. Grease sides and bottom of a casserole dish.
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in a bowl Here is where you will add in cheese or toher veggies.
- Once mixed, dump that stuff into the prepared casserole dish; season with salt and pepper.
- Arrange butter slices evenly over the top of the chicken mixture.
- Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool for a few minutes so you don’t burn your tongue out.
Like this Chicken Rice Casserole recipe? Check out some more chicken recipes HERE.
Want some awesome T-shirts? Check Out NEW Moose!