Tabbi’s Chicken and Rice Casserole Recipe

  • 3 chicken breasts, cut into cubes
  • 2 cups water
  • 2 cups instant white rice
  • 1 cup cheddar cheese grated
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of celery soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • salt and ground black pepper to taste
  • ½ cup butter, sliced into pats
  • Optional* Top with green onion sliced thin and slivered almonds
  1. Turn on that oven to 400°. Like, right now. Don’t wait until everything’s ready to go in and finally remember, putting everything into a COLD oven because you don’t have the patience to wait. Don’t be that person.
  2. Cut chicken into little bite sized pieces so the kiddos don’t choke on them
  3. Dump everything, and I mean everything into a 9×13 casserole dish EXCEPT the butter.
  4. Stir it all up until it’s a beige mess that reminds you of the flus of yesteryear.
  5. Flatten out the mixture into a nice, even bed because the butter deserves better than your half effort. Take a whole stick of butter (yes, a whole stick) and slice it up into pats. Place them all over the top so it gets golden and greasy in just the right way.
  6. Put it into the oven for an hour to an hour and a half. The timing depends on your rice and how big you made those chicken chunks. Check the temperature of your chicken, for all that’s holy, and if it’s cooked and the rice isn’t crunchy anymore, it’s ready to come out of the oven.
  7. Let it cool for just a few minutes before serving, because you don’t want to burn the mouths of all the people you love. Top with green onion slices and toasted slivered almonds if you’re feeling fancy. If not, serve it as-is.
  8. Enjoy, or Grandma’s going to come over there and regale you with all the times she walked to school uphill both ways in the snow up to her knees.