Introduction

This comforting Mamaw’s Chicken and Rice Casserole is a hearty, creamy dish that combines tender chicken, flavorful soups, and fluffy rice for a satisfying meal. Perfect for family dinners, it’s simple to prepare and bakes into a deliciously warm casserole that everyone will love.

A rectangular orange baking dish filled with a layer of creamy yellow rice mixed with small, uneven pieces of cooked chicken spread evenly across the surface, showing a slightly rough texture with some browned spots on top. The dish is placed on a blue and white floral cloth on a white marbled surface, with a wooden spoon nearby and stacked pink plates blurred in the background. 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, combine 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 taste and stir well to mix all ingredients evenly.
Step 3: Evenly arrange the sliced pats of butter over the top of the chicken and rice mixture to add richness as it bakes.
Step 4: Bake uncovered in the preheated oven for 1 hour to 75 minutes, or until the rice is tender and the chicken is fully cooked through.
Step 5: Allow the casserole to cool for 10 to 15 minutes before serving to let it set and make serving easier. Enjoy your comforting meal!

Tips & Variations

For extra flavor, add a teaspoon of garlic powder or onion powder to the mixture before baking.
Swap instant white rice for brown rice for a nuttier taste, but increase baking time and add a little extra water.
Mix in some frozen peas or chopped carrots for added color and nutrition.
Use low-sodium soup cans to control salt levels, adjusting seasoning to taste.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the oven at 350 degrees F (175 degrees C) until heated through, or microwave individual servings until hot.

How to Serve

A rectangular orange baking dish filled with a one-layer creamy rice casserole mixed with small chunks of cooked chicken scattered evenly on top, the texture looks soft and slightly moist with a light golden color. The dish is placed on a white marbled surface, next to a wooden spoon and a stack of plates with dark rims. Two blue glasses are partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of frozen?

Yes, fresh chicken breasts cut into cubes work perfectly in this recipe. Just ensure they are cooked through before serving.

Can I prepare this casserole ahead of time?

You can assemble the casserole in advance and keep it covered in the refrigerator for up to 24 hours before baking. Adjust baking time slightly if baking straight from chilled.

Mamaw’s Chicken and Rice Casserole Recipe

Print Recipe

★★★★★

5 from 137 reviews

Mamaw’s Chicken and Rice Casserole is a comforting and creamy one-dish meal featuring tender chicken breasts, instant white rice, and a trio of cream soups baked to perfection. Rich and flavorful, this casserole is easy to prepare and perfect for family dinners or potlucks.

Author: Marco
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American Southern

Ingredients

Scale

Main Ingredients

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice

Soup Mixtures

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

Seasoning and Fat

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

Instructions

Prepare casserole dish: Preheat the oven to 400 degrees F (200 degrees C). Grease the sides and bottom of a casserole dish to prevent sticking and ensure easy cleanup.
Combine ingredients: In the prepared casserole dish, stir together the cubed chicken breasts, 2 cups of water, 2 cups of instant white rice, and the three cans of cream soups—cream of chicken, cream of celery, and cream of mushroom. Season the mixture with salt and ground black pepper to your taste, ensuring an even distribution.
Add butter: Arrange pats of butter evenly over the top of the chicken and rice mixture. This will melt during baking, adding richness and moisture to the casserole.
Bake the casserole: Place the casserole dish in the preheated oven and bake for 1 hour to 1 hour 15 minutes, or until the rice is tender and the chicken is fully cooked through. The cooking time may vary slightly depending on your oven and the thickness of your chicken pieces.
Cool and serve: Once done, remove the casserole from the oven and let it cool for 10 to 15 minutes. This resting time helps the casserole set, making it easier to serve. Enjoy warm!

Notes

Use instant white rice as directed for optimal texture; other types may require different cooking times.
Adjust salt and pepper according to your taste and dietary requirements.
Butter can be substituted with a plant-based margarine for a slightly lighter version.
Letting the casserole rest after baking helps it hold its shape when served.
This dish pairs well with a fresh green salad or steamed vegetables for a complete meal.

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