Grandma’s Chicken & Rice Casserole

 

Grandma’s Chicken & Rice Casserole

Ingredients

2½ cups cooked chicken, shredded or cubed

2 cups instant white rice

2 cups water

1 (10.5 oz) can cream of chicken soup

1 (10.5 oz) can cream of celery soup

1 (10.5 oz) can cream of mushroom soup

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon ground black pepper

½ cup (1 stick) butter, sliced into thin pats

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In the prepared baking dish, combine the shredded or cubed chicken, instant white rice, water, cream of chicken soup, cream of celery soup, cream of mushroom soup, garlic powder, salt, and black pepper. Stir until everything is evenly mixed.

Arrange the butter slices evenly over the top of the mixture.

Cover the dish tightly with aluminum foil and bake for 45 minutes.

Remove the foil and continue baking for an additional 15–20 minutes, or until the top is golden and the rice is tender.

Let cool slightly before serving. Enjoy!