Grandma’s Chicken & Rice Casserole

Instructions

Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Combine Ingredients: In the prepared baking dish, add the shredded chicken, uncooked rice, cream of chicken soup, cream of celery soup, cream of mushroom soup, water, garlic powder, salt, and pepper. Stir everything together until fully combined and smooth.
Add Butter: Evenly distribute the pats of butter across the top of the mixture.
Bake Covered: Tightly cover the dish with aluminum foil and bake for 45 minutes.
Bake Uncovered: Carefully remove the foil. The rice should be tender and most of the liquid absorbed. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the top is lightly golden and the edges are bubbly.
Rest and Serve: Remove the casserole from the oven and let it stand for 5-10 minutes before serving. This allows the sauce to thicken perfectly. Enjoy!

Chicken: A store-bought rotisserie chicken is a perfect time-saver for this recipe.
Butyer: For a richer flavor, use salted butter. For less sodium, unsalted butter works well.
Customize: Feel free to add a cup of frozen peas, diced carrots, or broccoli florets in with the other ingredients for a veggie boost.
Crispy Top: For an extra crispy, golden-brown top, broil for the last 2-3 minutes of cooking (watch closely to prevent burning!).

Instructions

Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Combine Ingredients: In the prepared baking dish, add the shredded chicken, uncooked rice, cream of chicken soup, cream of celery soup, cream of mushroom soup, water, garlic powder, salt, and pepper. Stir everything together until fully combined and smooth.
Add Butter: Evenly distribute the pats of butter across the top of the mixture.
Bake Covered: Tightly cover the dish with aluminum foil and bake for 45 minutes.
Bake Uncovered: Carefully remove the foil. The rice should be tender and most of the liquid absorbed. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the top is lightly golden and the edges are bubbly.
Rest and Serve: Remove the casserole from the oven and let it stand for 5-10 minutes before serving. This allows the sauce to thicken perfectly. Enjoy!

Chicken: A store-bought rotisserie chicken is a perfect time-saver for this recipe.
Butyer: For a richer flavor, use salted butter. For less sodium, unsalted butter works well.
Customize: Feel free to add a cup of frozen peas, diced carrots, or broccoli florets in with the other ingredients for a veggie boost.
Crispy Top: For an extra crispy, golden-brown top, broil for the last 2-3 minutes of cooking (watch closely to prevent burning!).