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Chicken Rice Casserole Recipe

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This recipe for Chicken Rice Casserole is from Powell-Heard Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 chicken breasts, cut into cubes
½ cup celery, chopped
½ cup carrots, finely chopped
½ cup chopped onion
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 and ground black pepper to taste
¾ cup butter, sliced into pats
1 cup crushed Ritz crackers
Directions:
Directions:
Preheat oven to 400º. Grease sides and bottom of a casserole dish.

In a skillet, heat ¼ cup of the butter. Add onions, celery, and carrots and saute until tender.

Stir in chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Pour in the prepared casserole dish; season with salt and pepper. Put crushed Ritz crackers on top. Arrange butter evenly over the top of the crackers..

Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

 

 

 

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