Chicken and Rice Recipe with Cream of Mushroom Soup
Busy weeknights call for meals that come together without much effort, and this recipe shines in its simplicity. With just a few ingredients, minimal prep time, and a straightforward method, you can get dinner on the table in under an hour. Most of the cooking is hands-off, which means more time to catch your breath or help the kids with homework while dinner practically cooks itself.
Ingredients
- 3 chicken breasts cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 10.5 ounce can cream of chicken soup
- 1 10.5 ounce can cream of celery soup
- 1 10.5 ounce can cream of mushroom soup
- salt and ground black pepper to taste
- ½ cup butter sliced into pats
Instructions
- Gather all ingredients. Preheat the 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 the preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes.
- Cool 10 to 15 minutes before serving. Enjoy!
Notes
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.