Chicken and Rice Casserole

INGREDIENTS

  • 1.5 lb chicken thighs, cubed
  • 1 onion, diced
  • 2 cups water
  • 2 cups rice
  • 1 10.75 oz can cream of chicken soup
  • 1 10.75 oz can cream of celery soup
  • 1 10.75 oz can cream of mushroom soup
  • salt and pepper to taste
  • 1/2 cup butter, sliced thin
  • 1 can peas
  • other spices to your tastes

INSTRUCTIONS

  1. Preheat oven to 400 F. Grease sides and bottom of a casserole dish.
  2. Mix all ingredients, except butter, together (chicken raw) into casserole dish. Season with salt and pepper. Arrange butter evenly over top of the mixture.
  3. Bake in preheated oven until rice is tender and chicken cooked through. About 1 hour to 1.25 hour. Cool 15 minutes.