The Scoop
The absolute peak of weeknight convenience is a recipe where the prep bowl and the serving dish are the exact same thing.
Forget what Pinterest told you; not everything has to be highly aesthetic. Some recipes are meant to be highly reliable, low-maintenance, and designed to deliver maximum nostalgia and rich, savory depth with virtually clean counters. Plus, you can add as many veggies as your heart desires to feel like a grown-up.
Ingredients
- 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, to taste
- ground black pepper, to taste
- 1/2 cup butter, sliced
Directions
- Preheat the oven to 400 degrees F.
- Grease the sides and the bottom of a 9x13-inch baking dish.
- Stir the chicken, the water, the rice, the cream of chicken soup, the cream of celery soup, and the cream of mushroom soup together in the prepared baking dish, then season the mixture with the salt and the pepper.
- Evenly arrange the butter slices over the top of the chicken mixture.
- Bake the casserole until the rice is tender and the chicken reaches an internal temperature of 165 degrees F, 1 hour-1 hour 15 minutes.
- Allow the casserole to cool, about 10-15 minutes.
- Serve.
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