Simple Chicken Casserole

Well nieces and nephews, tonight I'm making a super simple Chicken and Rice Casserole. This Chicken Casserole is so simple it's almost a crime. It uses Cream of Mushroom, Cream of Celery, and Cream of Chicken soup base as well as Instant Rice. Total time to assemble can be as little as 10 minutes, it is easy on the budget, and a big plus, it tastes amazing enough my family requests it often. It takes about an hour to an hour and fifteen minutes to bake. You can also add frozen vegetable including broccoli as an upgrade. Top it with some french fried onions and serve warm with a roll or biscuit.

Come have a seat and see how I make this Super Simple Chicken and Rice Casserole. Thank You for watching, and if you like my video please give it a thumbs up, then if you are interested in joining the tribe, click subscribe, and don't forget to click the bell for notifications. Don't be shy about passing my video around, share it! If you have a recipe you want me to make, leave it in a comment below

Again, thank you for watching!
The Urban Chef

Download the recipe:

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Ingredients
4 Cups Chicken in Small Chunks
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
1/2 cup butter, sliced into pats

Instructions
1. Preheat the oven to 400° F and Grease sides and bottom of a 13"x9" casserole dish.

2. In a large mixing bowl, stir together the chicken, water, rice, salt and pepper, cream of chicken soup, cream of celery soup, and cream of mushroom soup together and pour into in the prepared casserole dish.

3. Arrange the butter evenly over the top of the chicken mixture.

4. Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 1.25 hours. Cool 10 to 15 minutes before serving.
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