Ingredients:
3 chicken breasts, cut into cube
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
Instructions:
Preheat oven to 400 degrees F (200 degrees C). Grease a casserole dish.
In the dish, mix chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Season with salt and pepper.
Arrange butter slices on top.
Bake until rice is tender and chicken is cooked through, about 1 hour to 75 minutes.
Let cool for 10-15 minutes before serving.