Recipe Background
Memaw’s Best Casserole combines creamy soups with tender chicken and rice, offering a comforting dish that's easy to make and evokes warm memories.
Memaw’s Best Casserole is a symphony of creamy goodness where nostalgia meets comfort. The moment you crack that oven door open, a wave of warmth rushes out to tease your senses with an aroma unmistakable and heavenly. The scent of chicken melds with velvety soups, bringing about memories of family gatherings and hearty laughs around the dining table. And who could resist the comforting texture of rice soaking up this delightful union? Each bite is a hug for your taste buds, blending richness and a hint of buttery decadence. It’s not just a dish—it’s a culinary embrace that pulls you in, making you yearn for one more scoop.
Crafting this masterpiece doesn’t demand Michelin-star skills. You might chuckle at the ease of preparation. Simply toss those ingredients into your trusty dish, give them a swirl, and let your oven do its magic. Perfect for those lazy evenings when the world feels like a whirlwind and you need a break, or when you want to impress the in-laws without breaking a sweat. This casserole whispers to your soul and reminds you why slow-cooked meals are worth the wait. Don’t be surprised if seconds are requested, maybe even thirds. This recipe has got legacy written all over it.
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 to taste
- ground black pepper to taste
- 1/2 cup butter sliced
Directions
- Preheat the oven to 400 degrees F.
- Grease the sides and the bottom of a 9x13-inch baking dish.
- Stir the chicken, the water, the rice, the cream of chicken soup, the cream of celery soup, and the cream of mushroom soup together in the prepared baking dish, then season the mixture with the salt and the pepper.
- Evenly arrange the butter slices over the top of the chicken mixture.
- Bake the casserole until the rice is tender and the chicken reaches an internal temperature of 165 degrees F, 1 hour-1 hour 15 minutes.
- Allow the casserole to cool, about 10-15 minutes.
- Serve.
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