Grandma’s Chicken & Rice Casserole
A heartwarming chicken and rice casserole that is easy to make and perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6-8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 1/2 cups shredded or cubed chicken (cooked)
- 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 sliced butter
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Mix together the shredded chicken, instant rice, water, cream of chicken soup, cream of celery soup, cream of mushroom soup, garlic powder, salt, and black pepper in the baking dish.
- Top evenly with the sliced butter.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the casserole is bubbly and the rice is tender.
- Allow to rest for about 5 minutes before serving.
Notes
For best results, use cooked chicken, and feel free to customize with your favorite vegetables or spices.