Ingredients
Equipment
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Grease a 9x13-inch baking dish thoroughly with butter or cooking spray.
- Distribute the raw chicken pieces evenly across the bottom of the greased dish.
- Layer instant rice over the chicken, then pour cream of chicken soup and water on top. Season with salt and pepper.
- Gently stir the ingredients to combine them well.
- Dot the top of the casserole with small pads of butter.
- Bake uncovered for 60 to 75 minutes until chicken is cooked through and rice is tender.
- Let it cool for about 15 minutes before serving.
- Serve with a side salad and steamed vegetables.
Nutrition
Notes
This casserole is a fantastic make-ahead meal, perfect for busy weeknights or potlucks. Enjoy the leftovers, which taste even better the next day.
