|Recipe from: favfamilyrecipes
Image credit: Echo
Easy Chicken Casserole
“I call this recipe “Easy Chicken Casserole” for two reasons. It is easy to make and it is easy to clean up after dinner.”
3 boneless, skinless, chicken breasts cut into bite size pieces
3 1/2 cups instant white rice (Minute Rice)
1 can condense cream of chicken soup
1 can condense cream of mushroom soup
1 can condense cream of celery soup
1 can condensed French
1 can water (use empty soup can to measure)
1/4 cup butter, melted
Preheat oven to 350 degrees.
Line a 9x13 baking dish with aluminum foil and spray foil with non-stick cooking spray.
In a bowl, whisk together all the soups and the water.
Pour half of soup mixture in the bottom of the baking dish.
Add rice evenly over the soup mixture.
Evenly place the chicken pieces on top of the rice.
Drizzle the melted butter over the chicken.
Pour remaining soup mixture over chicken and rice.
Be sure the rice is completely covered.
Cover entire dish with aluminum foil, sealing it well around the edges of the pan.
Bake for 1 hour and 15 minutes.
Remove aluminum foil cover from the pan.
Use a wooden spoon to stir the casserole before serving.
Be careful not to tear the foil on the bottom of the pan.
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