If you’re on the hunt for a creamy, comforting dinner that practically cooks itself, Mamaw’s Chicken and Rice Casserole is destined to become your new favorite family recipe. With tender pieces of chicken nestled in a bed of fluffy rice and a medley of savory, creamy soups, this casserole is the ultimate one-dish meal—warm, filling, and oh-so-satisfying. Did you know that this classic recipe has been passed down through generations, with each Mamaw (or grandma) adding her own special touch? It’s the type of dish you crave on a chilly evening or when you just want to serve up a plate of nostalgia. Like my wildly popular Cheesy Broccoli Rice Bake, Mamaw’s Chicken and Rice Casserole has the same crowd-pleasing vibe but uses simple pantry staples and delivers a creamy, savory finish. Get ready to make memories at the dinner table—your family will be asking for seconds!
What is Mamaw’s Chicken and Rice Casserole?
So, what’s behind the name “Mamaw’s Chicken and Rice Casserole”? Well, who better than a loving Mamaw to know the secrets to a hearty and satisfying meal? Is it the comforting combo of chicken and rice, or maybe the fact that it’s the first dish everyone fights for at any family gathering? Maybe it’s just the magic that happens when all those creamy ingredients come together in one bubbling casserole. They say, “the way to a man’s heart is through his stomach,” but after one bite of this casserole, everyone in the family is hooked! Ready to discover the secret recipe that’s been delighting generations? Keep reading—and be sure to try it tonight!
Why You’ll Love This
Mamaw’s Chicken and Rice Casserole is all about heartwarming comfort and simple goodness. The star here is the rich, creamy sauce that envelops tender, juicy chicken and fluffy rice, creating a texture that’s both luscious and satisfying. Besides being a total flavor bomb, this casserole is easy on your wallet—using affordable ingredients you probably already have in your pantry. The medley of three savory soups—cream of chicken, mushroom, and celery—along with buttery topping, makes each bite decadent and delicious. If you’ve tried and loved our Chicken Pot Pie Bake, you’ll love the simplicity and nostalgic flavors of this classic. Don’t wait—give this recipe a go, and enjoy a meal that feels like a warm hug!
How to Make Mamaw’s Chicken and Rice Casserole
Quick Overview
One of the best things about Mamaw’s Chicken and Rice Casserole is just how easy it is to throw together! You only need about 15 minutes for prep, then it’s hands-off while the oven works its magic. With simple, everyday ingredients and a foolproof method, this casserole guarantees a comforting meal with minimal effort. Creamy, savory, and full of flavor, it’s perfect for busy weeknights or lazy weekends when you want a homemade dinner that practically cooks itself.
Ingredients
To make Mamaw’s Chicken and Rice Casserole, you will need:
- 3 chicken breasts, cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10.75 ounce) can cream of celery soup
- 1 (10.75 ounce) can cream of mushroom soup
- Salt and ground black pepper to taste
- 1/2 cup butter, sliced into pats
Step-by-Step
- Preheat your oven to 400°F (200°C).
- Lightly grease a 9×13-inch casserole dish to prevent sticking.
- Spread the cubed chicken breasts evenly across the bottom of the dish.
- In a large mixing bowl, combine the water, instant rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Stir until well blended.
- Pour the rice and soup mixture over the chicken in the casserole dish, spreading everything evenly.
- Season generously with salt and ground black pepper to taste.
- Arrange the butter pats evenly over the top of the casserole.
- Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 40–50 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the foil, and bake for an additional 5–10 minutes, until the top is golden and bubbly.
- Let the casserole stand for a few minutes before serving to allow it to set.
What to Serve Mamaw’s Chicken and Rice Casserole With
Mamaw’s Chicken and Rice Casserole is a well-rounded meal on its own, but pairing it with a few simple sides can really make dinner special. For a fresh contrast, serve it alongside a crisp green salad dressed in a tangy vinaigrette. Steamed or roasted vegetables, like broccoli, green beans, or carrots, add a pop of color and nutrients to your plate. For bread lovers, warm rolls, biscuits, or garlic bread make the perfect companions—ideal for scooping up every last bit of creamy sauce. Enjoy with a cool glass of iced tea or a light, fruit-forward white wine.
Top Tips for Perfecting Mamaw’s Chicken and Rice Casserole
- For extra flavor, season the chicken with garlic powder, onion powder, or paprika before adding the rice mixture.
- Swap out the chicken breasts for chicken thighs if you prefer juicier meat.
- If you’re feeding a crowd or want to stretch the meal, add a can of drained sweet corn or frozen peas to the casserole before baking.
- Don’t overbake! Check on the casserole at the 40-minute mark to avoid drying out the chicken and rice.
- For a cheesy twist, sprinkle shredded cheddar or mozzarella on top during the last 10 minutes of baking.
- If you’d like to make the dish ahead, assemble it up to the point of baking and refrigerate until ready to cook.
Storing and Reheating Tips
Mamaw’s Chicken and Rice Casserole makes fantastic leftovers and is easy to store. Once cooled, cover the casserole dish tightly with plastic wrap or transfer portions to airtight containers. It will stay fresh in the refrigerator for up to 4 days.
To reheat, simply cover and warm in a 350°F oven for about 20–25 minutes, or until heated through. You can also microwave individual portions for 1–2 minutes on high (add a splash of water or broth if the rice seems dry). Looking to freeze? Portion the cooled casserole into freezer-safe containers, label, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating for the best results.
FAQs
Can I use regular rice instead of instant rice?
Instant rice is recommended for this recipe, as regular rice may remain undercooked or result in uneven texture. If substituting, adjust the liquid and cooking time accordingly.
Can I use cooked chicken?
Yes! If you have leftover rotisserie or cooked chicken, simply cube or shred it and mix it in with the rice and soups. Reduce baking time by 10–15 minutes since the chicken is already cooked.
Is it possible to make Mamaw’s Chicken and Rice Casserole ahead of time?
Absolutely! Prepare and assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the baking time if starting from cold.
What are some ingredient substitutions for cream soups?
Feel free to use low-fat or reduced-sodium cream soups if you’re watching calories or salt. You can also swap for alternate flavors, like cream of onion or cream of broccoli, for a different twist.
Can I add vegetables to the casserole?
Definitely! Peas, carrots, corn, or spinach can be mixed in for added color and nutrition. Just be sure to use canned or thawed frozen veggies for the best texture.
Conclusion
Mamaw’s Chicken and Rice Casserole is more than just an easy weeknight meal—it’s a classic comfort food that brings everyone together at the table. With its velvety sauce, tender chicken, and fluffy rice, this dish never fails to satisfy, whether for Sunday supper or busy weeknights. The beauty is in its simplicity and adaptability, making it a must-try for anyone who loves cozy, hearty meals. Next time you’re looking for a dinner that’s big on flavor and comfort with minimal effort, give this beloved family recipe a try—and don’t forget to check out our other homey casseroles for even more inspiration!
Mamaw’s Chicken and Rice Casserole
Equipment
- Casserole Dish
- Mixing Bowl
Ingredients
Main Ingredients
- 3 pieces Chicken breasts, cut into cubes
- 2 cups Water
- 2 cups Instant white rice
- 1 can (10.75 ounce) Cream of chicken soup
- 1 can (10.75 ounce) Cream of celery soup
- 1 can (10.75 ounce) Cream of mushroom soup
- to taste Salt
- to taste Ground black pepper
- 1/2 cup Butter, sliced into pats
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly grease a 9×13-inch casserole dish to prevent sticking.
- Spread the cubed chicken breasts evenly across the bottom of the dish.
- In a large mixing bowl, combine the water, instant rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Stir until well blended.
- Pour the rice and soup mixture over the chicken in the casserole dish, spreading everything evenly.
- Season generously with salt and ground black pepper to taste.
- Arrange the butter pats evenly over the top of the casserole.
- Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 40–50 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the foil, and bake for an additional 5–10 minutes, until the top is golden and bubbly.
- Let the casserole stand for a few minutes before serving to allow it to set.