Kristy Cook
Ingredients
• 3 chicken breasts, cut into cubes
• 2 cups water
• 2 cups instant white rice
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.75 ounce) can cream of mushroom soup
• Salt and ground black pepper to taste
• ½ cup butter, sliced into pats
Directions
1. Gather all ingredients.
2. Preheat your oven to 400°F (200°C). Grease the sides and bottom of a casserole dish.
3. In the prepared casserole dish, mix together the chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Season with salt and pepper.
4. Arrange the butter slices evenly over the top of the chicken mixture.
5. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the rice is tender and the chicken is cooked through.
6. Let cool for 10 to 15 minutes before serving. Enjoy!
