Ingredients Original recipe yields 6 servings Ingredient Checklist 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 ½ cup butter, sliced into pats Directions Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish. Step 2 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. Step 3 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.
