Rating: 4.54 stars
880 Ratings
  • 5 star values: 599
  • 4 star values: 194
  • 3 star values: 49
  • 2 star values: 23
  • 1 star values: 15

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!)

Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.

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  • Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.

  • 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.

Nutrition Facts

441 calories; protein 16.8g; carbohydrates 36.7g; fat 25g; cholesterol 80.7mg; sodium 1211.2mg. Full Nutrition
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