Memaw’s kitchen is where we wish we could be forever. There’s always something good being cooked up, and goodness gracious, the smells that ooze out of that place are just the best. Memaw’s Best Casserole is a tribute to all the special moments we’ve shared together in that beloved room. It’s completely creamy, buttery, and chicken-and-rice-filled… just as she likes it. And now you can bring a taste of her kitchen to yours with Memaw’s Best Casserole! Let the delicious memories live on!
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
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease the sides and the bottom of a 9×13-inch baking dish.
Step 3 –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.
Step 4 –Evenly arrange the butter slices over the top of the chicken mixture.
Step 5 –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.
Step 6 –Allow the casserole to cool, about 10-15 minutes.
Step 7 –Serve.
