Grandma’s Chicken & Rice Casserole
A heartwarming dish that combines tender chicken, creamy soups, and fluffy rice into one easy-to-make meal, perfect for busy weeknights or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Poultry
Ingredients
- 2 1/2 cups shredded or cubed chicken
- 2 cups instant white rice
- 2 cups water
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup butter, sliced
- Fresh parsley or chives for garnish (optional)
- Grated cheese (optional)
- Crispy fried onions (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.
- Combine the shredded or cubed chicken, instant rice, and water in the prepared baking dish.
- Pour in the cream of chicken, cream of celery, and cream of mushroom soups. Sprinkle in the garlic powder, salt, and black pepper. Stir until everything is well mixed.
- Distribute the slices of butter evenly over the top of the casserole.
- Cover the dish tightly with aluminum foil and bake for about 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the casserole is bubbly and the rice is tender. Let it cool for about 5 minutes before serving.
Notes
Use cooked chicken for a time-saver. Adjust seasonings and add vegetables to fit preferences.