Combine the casserole mixture

• In a mixing bowl, combine the chicken breast with the cream of chicken, cream of celery and cream of mushroom soups.
• Add the instant rice and water and stir to combine.
• Season with salt and pepper.

Transfer to the baking dish

• Pour the mixture into a lightly greased baking dish and spread evenly.

Top the casserole

• Top evenly with pats of butter.
• Scatter the crushed crackers over the top.

Bake

• Bake at 180 °C until the rice is tender and the top is golden and bubbly.