Recipe by katiefbenham
"I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)"
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chicken breasts, cut into cubes
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 and ground black pepper to taste
butter, sliced into pats
I was skeptical when I saw 3 cans of soup go into this and I almost deleted it until I read the 1st reviewer which stated my concerns with the soup and that it would have a processed taste which she stated didn't. I decided to try it. I used 50% less fat Land of Lakes Margarine to cut down on the fat. It takes a 3 quart or 9 x 13 in casserole dish which isn't stated in the recipe. I decided to give this a try thinking I would regret it but not only didn't I regret it I LOVED IT. It's fast, easy and it does not have a processed taste which I expected. I warned everyone ahead of time that it might not be great but it was an easy meal. Everyone said "what do you mean it's not great we love it". I have to agree. If you're looking for a relatively fast easy meal that's tasty this one is one you might want too consider. No processed taste at all. It was done in an hour and only prep time really was cutting up the chicken breast. Only change I made was to add some Her*box chicken seasoning (which I think is the best) to the mix. Otherwise I followed the recipe exactly. Most recipes call for the chicken to be cooked prior to baking but this one didn't and I wasn't sure about it but after an hour I pulled a chicken bit out of the center and temperature checked it and it was done. My family really liked this and I will definitely be making this again and again. It's easy and tasty. If you are in need of a fast and tasty meal this one fits the bill.
Not very tasty, sorry. I remember my mothers chicken and rice recipe and thought this could recreate that and I was wrong. I will keep looking.
Amazing! My kids even loved it. This will be a much used recipe in our household.
It was a hit with my family. I used instant brown rice instead of white. To save time I and add flavor I sauteed some onions, carrots and the chicken cubes before mixing them with the soup, rice & water. I covered it and it was done in 25 minutes. Sprinkled parmesean on the top instead of butter and put it in uncovered for 5 minutes.
Loved it! Made some adjustments and added one more chk breast,1 tabls. of mined garlic and 1 cup shredded chedder cheese. If your a mom with a lil one this is a must make..My 15 month old actually finished his plate! =)
I enjoyed this recipe as did the rest of the family. I used long grain white rice. Not instant.
Boneless chicken thighs instead of chicken breast. Substituted the water with chicken broth.
Added a cup of sharp cheddar based on other suggestions.1/8 tsp cayenne and 1/4 tsp poultry
seasoning. Omitted the salt due to the broth. This was a great simple recipe base , very tasty.
Thank you for sharing. I will make it again and again.
Surprisingly this was good and not one bit was left at the end of the meal. I know I was totally skeptical about all the cans of soup in this recipe. But it worked and it was delicious when it came out of the oven. No complicates were made at all. Will make again.
I make this recipe all the time. I throw in whatever canned or frozen veggies I have on hand as well as any other spices I feel like.Sometimes I will put in some minced onion and bits of leftover shredded cheese. I always have instant rice and raw frozen chicken breast... So it is great for a working mom to do a quick defrost and throw this thing together and into the oven. My two picky girls love it (and it is a good way to sneak in some veggies)
* Percent Daily Values are based on a 2,000 calorie diet.
Mamaw's Chicken and Rice Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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