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 and ground black pepper to taste
• ½ cup butter, sliced into pats

Directions

Step 1

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

Step 2

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.

Step 3

Arrange butter evenly over the top of the chicken mixture.

Step 4

Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 10 to 15 minutes before serving.