Ingredients
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3 chicken breasts, cut into cubes
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2 cups water
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2 cups instant white rice
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1 (10.5 ounce) can cream of chicken soup
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1 (10.5 ounce) can cream of celery soup
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1 (10.5 ounce) can cream of mushroom soup
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salt and ground black pepper to taste
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½ cup butter, sliced into pats
Directions
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
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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.
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Arrange butter evenly over the top of the chicken mixture.
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Bake in the preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes.
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Cool 10 to 15 minutes before serving. Enjoy!
