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Easy Chicken and Rice Casserole

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Why I Love This Recipe

This recipe came from my mother...and it saved my "married life." Sixteen years ago, I was informed that I would be preparing Sunday dinner for my in-laws. (I did not know how to cook.) I called my mother in desparation. She gave me this. Not only was it a huge hit, but my family asks for it OFTEN. It is perfect to put in the oven before church and have it waiting for you when you get home. ENJOY!

Ingredients You'll Need

1 stick butter
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
6 chicken breasts (or tenders to fit 1 layer of dish)
1 cup rice
1 soup can of water


In microwave, or oven, melt 1 stick of butter in a 9 X 13 casserole.

Meanwhile, stir together all soups, water and rice.

Stir to be sure that there are no lumps of rice. Pour soup mixture into casserole with melted butter.

Top with chicken breast or tenders.

Sprinkle with a bit of pepper.

Cover with foil.

Bake at 250 for 4 hours or 325 for 2 hours.

The chicken will melt in your mouth and the rice is so savory.


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