It is time for the kids to go back to school, which means life is about to get even more hectic, right? So I thought an easy comfort meal is in order for this month’s recipe. Mema’s Chicken and Rice Casserole is just that recipe! It reminds me of a slower time, hugs and kisses from my Mema, and lots of family love! This is one of the most versatile recipes in my arsenal, in that you can add any vegetable to the rice mixture, cheese to the top of the dish, or have it just as it is! It is a quick and easy chicken and rice casserole that’s perfect for a busy day, potlucks or a special delivery to family and friends in need of some comfort. Serve with your favorite green veggies and a side salad for one good down-home meal. This makes for awesome leftovers too – it’s even better the next day! Happy cooking!!!
RECIPE:
- 4 boneless, skinless chicken breasts (approximately 1 1/2 to 2 pounds)
- 2 cups water
- 2 cups instant white rice
- 1 (10.75 ounce) can cream of chicken soup, condensed (or make homemade)
- 1 (10.75 ounce) can cream of celery soup, condensed (or make homemade)
- 1 (10.75 ounce) can cream of mushroom soup, condensed (or make homemade)
- salt & fresh ground pepper to taste
- 1/2 tsp paprika
- Garlic powder
- Buttery poultry blend
- 1/2 cup butter, sliced into pats
Directions
Preheat oven to 400 degrees f.
Grease a 9×13 baking dish extremely well, bottom and sides. Next, place chicken breasts in the dish. Then mix water, rice, soups, and desired seasonings in a bowl and pour over the chicken. Last, top evenly with pads of butter.
Place on middle rack of oven and bake uncovered for 60-75 mins. When ready, remove and allow cool for approximately 15 minutes before serving.
Tip: I like to season my chicken with all the seasonings before placing rice mixture into the dish.
For a different twist, add 1/2 cup fresh mushrooms and 1/2 cup chopped broccoli (or any veggie you like) to the rice mixture. Bake according to directions. Then, for the last 10 minutes of the bake, top the entire dish with shredded cheddar cheese, return to oven and bake the remaining 10 minutes. Let cool for 15 minutes and serve.
