This casserole is so easy to prepare and makes at least 6 servings.
Leftovers keep well in the freezer.
I wonder if one couldn't substitute macaroni for the rice for those daughters that really don't like rice. I'll post the results here after I tried it.
Ingredients:
- 3 chicken breasts (boneless / skinless), cut into cubes. Of course you can substitute boneless / skinless chicken thighs.
- 2 cups of water
- 2 cups of instant white rice
- 1 - 10.75 ounce can cream of chicken soup
- 1 - 10.75 ounce can of cream of celery soup (or cream of broccoli soup if so desired).
- 1 - 10.75 ounce can of cream of mushroom soup
- 1/2 cup butter thinly sliced
- salt and pepper to taste
How to:
- Grease the sides and bottom of a casserole dish
- Stir chicken, water, rice, and the three cans of soup together in the dish, mixing well.
- Salt and pepper lightly
- arrange butter evenly of the top of the mixture
- bake in a preheated over at 400 degrees F or 200 degrees C for 60 to 75 minutes.
- Cool for about 10 minutes before serving
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