Mamaw’s Chicken and Rice Casserole: A Timeless Comfort Food Classic
There’s something timeless about a good chicken and rice casserole — warm, creamy, and oh-so comforting. This is one of those dishes that brings everyone to the table, filling the kitchen with that familiar, homey aroma of love and simplicity. Whether it’s a busy weeknight or Sunday dinner, Mamaw’s recipe never fails to satisfy.
Ingredients
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3 boneless, skinless chicken breasts, cut into cubes
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2 cups water
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2 cups instant white rice
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1 (10.75 oz) can cream of chicken soup
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1 (10.75 oz) can cream of celery soup
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1 (10.75 oz) can cream of mushroom soup
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Salt and ground black pepper, to taste
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½ cup (1 stick) butter, sliced into pats
Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Grease the bottom and sides of a large casserole dish.
2. Mix It Up
In the prepared dish, stir together the cubed chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup until well combined. Season generously with salt and pepper.
3. Add the Butter
Place the butter slices evenly over the top of the casserole mixture.
4. Bake to Perfection
Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until the rice is tender, the chicken is fully cooked, and the top is lightly golden.
5. Serve and Enjoy
Let the casserole rest for about 5 minutes before serving. It’s creamy, cozy, and perfect with a side of green beans or a fresh salad.
Notes
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Add a Crunch: Sprinkle crushed buttery crackers or fried onions on top before the final 10 minutes of baking.
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Boost the Flavor: Add a dash of garlic powder, paprika, or shredded cheddar cheese.
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Use Leftover Chicken: Rotisserie or pre-cooked chicken works great—just reduce baking time by 10 minutes.
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Make Ahead: Assemble up to a day in advance and refrigerate. Bake when ready to serve.
Nutrition
- Calories: 420 kcal per serving
- Fat: 23 g
- Saturated Fat: 12 g
- Carbohydrates: 25 g
- Protein: 27 g