Introduction

Mamaw’s Chicken and Rice Casserole is a comforting, creamy dish perfect for family dinners. Combining tender chicken, flavorful soups, and fluffy rice, it’s easy to prepare and sure to satisfy. This classic casserole bakes into a warm, hearty meal everyone will love.

A large rectangular white baking dish with blue handles holds a baked casserole with a top layer that is golden yellow and slightly crispy with a textured surface from melted cheese and baked noodles or pasta pieces, some small chunks of lighter colored meat or poultry are visible within the top layer, and the edges of the dish show some browning from cooking, all placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cream of celery soup
1 (10.5 ounce) can cream of mushroom soup
Salt and ground black pepper to taste
½ cup butter, sliced into pats

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C) and grease the sides and bottom of a casserole dish to prevent sticking.
Step 2: In the prepared casserole dish, stir together the cubed chicken, water, instant white rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Season with salt and ground black pepper to your liking.
Step 3: Arrange the pats of butter evenly over the top of the chicken and rice mixture.
Step 4: Bake uncovered in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the rice is tender and the chicken is fully cooked.
Step 5: Remove the casserole from the oven and let it cool for 10 to 15 minutes before serving. Enjoy your warm, creamy dish!

Tips & Variations

For extra flavor, add a teaspoon of garlic powder or onion powder to the mixture before baking.
You can substitute chicken thighs for breasts for juicier meat.
Using homemade cream soups or low-sodium canned soups can reduce salt content and enhance taste.
Top with shredded cheese in the last 10 minutes of baking for a cheesy crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. This casserole does not freeze well due to the creamy soup base.

How to Serve

A rectangular baking dish filled with a thick, creamy, beige mixture that contains chunks of light brown meat spread evenly throughout. On top of this mixture, there are fifteen small, evenly spaced squares of pale yellow butter. The dish has dark blue handles on each side, and the surface underneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of instant white rice?

Brown rice requires a longer cooking time and more liquid, so it’s not recommended for this recipe without adjusting the cooking method significantly.

Is it possible to make this casserole ahead of time?

You can assemble the dish a few hours ahead and keep it covered in the refrigerator, then bake just before serving. Avoid baking it fully in advance to maintain the best texture.

Mamaw’s Chicken and Rice Casserole Recipe

Print Recipe

★★★★★

5 from 55 reviews

Mamaw’s Chicken and Rice Casserole is a comforting, all-in-one baked dish combining tender chicken, fluffy instant rice, and a trio of creamy soups. This easy casserole blends savory flavors with buttery richness, making it a nostalgic family favorite perfect for a hearty dinner.

Author: zara
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken and Rice Casserole

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cream of celery soup
1 (10.5 ounce) can cream of mushroom soup
Salt, to taste
Ground black pepper, to taste
½ cup butter, sliced into pats

Instructions

Preheat and Prepare: Preheat your oven to 400 degrees F (200 degrees C). Grease the sides and bottom of a casserole dish to prevent sticking and ease cleanup.
Combine Ingredients: In the prepared casserole dish, stir together the cubed chicken breasts, water, instant white rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Season the mixture with salt and ground black pepper according to your taste preference.
Add Butter Topping: Evenly arrange the sliced pats of butter over the top of the chicken and rice mixture. This will help create a rich, golden finish while baking.
Bake: Place the casserole dish in the preheated oven and bake for 1 hour to 1 hour and 15 minutes. The casserole is done when the rice is tender and the chicken is fully cooked through, juicy and no longer pink inside.
Cool and Serve: Remove the casserole from the oven and let it cool for 10 to 15 minutes before serving. This rest time allows the casserole to set and enhances the flavor. Enjoy your hearty homemade meal!

Notes

Use instant white rice for best results; regular rice requires longer cooking time.
You can substitute the cream of celery soup with another cream soup if preferred.
If you want a lower fat version, reduce the butter or use a butter substitute.
Make sure the chicken is cut into even cubes to ensure even cooking.
Leftovers can be refrigerated and reheated in the oven or microwave.

Keywords: chicken casserole, rice casserole, creamy chicken and rice, easy baked casserole, comfort food