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Easy Chicken and Rice Casserole

Easy Chicken and Rice Casserole

This easy chicken and rice casserole is convenient, quick to make, and delicious!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 487 kcal

Ingredients
  

  • 1 ½ lb boneless, skinless chicken breasts, cubed
  • 2 cups instant white rice
  • 1- 10.75 oz can condensed cream of chicken soup
  • 1- 10.75 oz can condensed cream of mushroom soup
  • 1- 10.75 oz can condensed cream of celery soup
  • 2 cups water
  • 2 tbsp parsley, freshly chopped
  • Salt and pepper to taste
  • 1 ½ tbsp of butter cut into 5-6 pats
  • 1 cup cheddar cheese, freshly grated

Instructions
 

  • Preheat the oven to 400 F.
  • In a large bowl, combine the diced chicken breasts with the 3 cans of soup. Mix well.
  • Add the water and rice and mix to combine
  • Season with salt, pepper, and freshly chopped parsley. Mix everything until well combined
  • Spoon mixture into a 9x13- inch casserole dish and top with a few pats of butter. Bake for 50 mins to one hour.
  • 10 minutes before the cooking time is over, sprinkle the shredded cheddar on top and continue baking until the cheese has melted and the rice is tender

Nutrition

Calories: 487kcalCarbohydrates: 40.2gProtein: 34.5gFat: 19.1g