Credit: allrecipes.com
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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
  • 1/2 cup butter, sliced into pats

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). 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 the prepared casserole dish; season with salt and pepper. Arrange butter 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 15 minutes before serving.

Source: allrecipes.com

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