Description
A comforting Southern classic featuring tender chicken cubes, fluffy instant rice, and a rich triple-cream sauce baked to golden perfection. This one-pan dish delivers deep, nostalgic flavors with minimal effort using pantry staples.
Ingredients
3 large skinless, boneless chicken breasts
2 cups water (or low-sodium chicken broth)
2 cups instant white rice
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
Salt and pepper to taste
1 tablespoon unsalted butter (optional)
Instructions
Preheat oven to 375°F (190°C)
Cut chicken into 1-inch cubes and season generously with salt and pepper
In a 9×13 inch dish, layer 2 cups uncooked rice in a single, even base
Pour 2 cups water (or broth) evenly over the rice
Add all three canned soups and stir to combine, ensuring rice is fully submerged
Evenly distribute chicken cubes on top of the soup mixture
Place 1 tablespoon of cold butter pats on the surface of the casserole
Cover with foil and bake for 70 minutes
Remove foil and bake an additional 5 minutes for a golden top
Notes
Chicken thighs can be substituted for extra juiciness
Pork/mushroom soup is the only animal-based soup; ensure it’s halal-compliant
Casseroles can be made ahead and refrigerated until ready to bake
- Prep Time: 10
- Cook Time: 75
- Category: Chicken Recipes
- Method: Baking
- Cuisine: American Comfort