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 and ground black pepper to taste
½ cup butter, sliced into pats

3 chicken breasts, cut into cubes 2 cup s water 2 cup s 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

Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.

Step 2
Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.

Step 3
Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 10 to 15 minutes before serving.