Start by preheating your oven to 400°F and greasing your 9x13-inch casserole dish. If you’re not using precooked chicken, cut fresh chicken breasts into cubes or cook and shred rotisserie chicken for convenience. Don’t be too precise; rustic pieces are part of the charm.

In a mixing bowl or directly in the casserole dish, combine the chicken, water, instant rice, and the three canned soups. Season generously with salt and pepper. Stir well to ensure everything is evenly mixed and coats the chicken and rice perfectly.

Cut your butter into small slices and evenly distribute the pats across the top of the mixture. This step isn’t just indulgent; it ensures the top bakes to a golden perfection, enhancing the flavor and appearance.

Transfer the dish to your preheated oven and bake uncovered for 60–75 minutes. The rice will absorb the liquids, and the casserole will become golden and bubbly. Check occasionally toward the end to avoid overbrowning or drying out the edges.

When the casserole is done, remove it from the oven and allow it to cool for 10–15 minutes. This cooling time allows the flavors to meld together and makes it easier to serve without falling apart. Now, dish up and enjoy every creamy, comforting bite!