Mamaw’s Chicken and Rice Casserole

Why You’ll Love This Recipe

I love this dish because it takes minimal effort and ingredients I usually have on hand. Everything bakes together in one dish, so there’s hardly any cleanup. The combination of three creamy soups gives it a rich, savory base, while the rice cooks right in the sauce, soaking up all that flavor. It’s warm, filling, and perfect for busy weeknights or family gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 chicken breasts, cut into cubes

• 2 cups water

• 2 cups instant white rice

• 1 (10.75 oz) can cream of chicken soup

• 1 (10.75 oz) can cream of celery soup

• 1 (10.75 oz) can cream of mushroom soup

• Salt and ground black pepper, to taste

• ½ cup butter, sliced into pats

Directions

1. I preheat the oven to 400°F (200°C) and grease the bottom and sides of a casserole dish.

2. In the prepared dish, I stir together the cubed chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. I season it with salt and pepper to taste.

3. I place the butter pats evenly over the top of the mixture.

4. I bake uncovered for 1 hour to 1 hour 15 minutes, until the rice is tender and the chicken is fully cooked through.

5. I let it cool for 10–15 minutes before serving, allowing the casserole to set and the flavors to meld together.

Servings and timing

This recipe makes 6 servings and takes about 1 hour and 10 minutes total: 10 minutes to prep and 60–75 minutes to bake.

Variations

I like to add a cup of diced carrots or frozen peas to sneak in extra veggies. If I want a little more herb flavor, I throw in a bay leaf or a sprinkle of dried thyme before baking. And sometimes I top it with a handful of shredded cheddar cheese during the last 10 minutes of baking for an extra creamy, cheesy finish.

Storage/reheating

Leftovers store well in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm them in a 350°F oven until hot. I sometimes add a splash of water or broth before reheating to loosen the sauce a bit.

FAQs

Can I use brown rice instead of white rice?

I stick with instant white rice for this recipe because it cooks evenly in the time given. Brown rice takes longer and might not cook properly unless it’s pre-cooked or parboiled.

Can I use rotisserie chicken?

Yes! If I use pre-cooked chicken, I reduce the baking time slightly—about 45–50 minutes total should do the trick.

Can I make this ahead of time?

Absolutely. I assemble the casserole ahead, cover it, and refrigerate for up to 24 hours. When I’m ready to bake, I let it sit at room temperature for 15–20 minutes, then bake as usual.

What size casserole dish should I use?

A 9×13-inch baking dish works best for this recipe. It gives enough space for the rice to cook evenly and the top to get that golden finish.

Can I freeze this casserole?

Yes, though I prefer freezing it after baking. Once it cools completely, I wrap it tightly and freeze for up to 2 months. I reheat in the oven from frozen, covered, at 350°F until warmed through.

Conclusion

Mamaw’s Chicken and Rice Casserole is one of those tried-and-true meals that always hits the spot. It’s easy to make, full of cozy flavor, and feels like a warm hug in casserole form. Whether I’m feeding the family or just want a comforting dinner with leftovers for later, this recipe always delivers.

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