This recipe is SOOOO easy. And easily a favorite in my house.
What is really great about this is that you can start it before church and it will be ready when you get back. MOST people enjoy this.
Here is a history behind this:
WAY back in the day (DH and I had only been married a few months) we had gone back to our home town to visit family. My parents were out of town, but we stayed with his folks, visited my grandparents, and any friends that couldn't seem to find the ONE ROAD OUT OF TOWN (but I digress).
Anyway, we got into town on Friday evening. Visited. Woke up Saturday morning and discussed what time we would get up and get ready for church when my DMIL ("dear mother-in-law" for those who are challenged in the acronyms of message board land) announced for all to hear: myself, my hubby, my DMIL, DFIL, DH's grandfather and DH's sister that, "Guess what? We think ~LL~ will make Sunday lunch for the family."
I didn't cook then. I BARELY did Hamburger Helper....not because of a love of the product, but hunger is a very motivating thing. I was near tears. I hid in a room and called my mother. It was a desperate plea really, to give me an exit strategy.
What she did give me was this recipe. I served it with salad and rolls and the whole family was satisfied....and convinced the I would not kill DH...nor starve him.
Chicken and Rice Casserole
1 stick butter, melted
1 cup white rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can water
6 chicken breasts
Melt stick of butter in a 9 x 13 casserole.
Meanwhile, in a bowl, mix together the rice, all the soups and water. Stir well so the lumps of rice and/or soup will be broken up.
Pour soup mixture over butter.
Lay chicken on top of rice. Season (if desired).
Cover with foil.
Bake at 250 for 4 hours OR 350 for 2 hours.
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