Name: Mamaw's Chicken and Rice Casserole
Prep time: 10 min
Cook time: 60 min
Total time: 80 min
Ingredients: 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; 0.5 cup butter, sliced into pats

Mamaw's Chicken and Rice Casserole Recipe

Cook Time: 60 minutes

Nothing beats the comfort of a classic recipe straight from your grandma's recipe box. Mamaw's Chicken and Rice Casserole is the epitome of comfort food, offering a warm, hearty, and delicious meal that's simple to make and sure to satisfy. With a few affordable ingredients, this casserole will become a family favorite in no time.

Ingredients

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

Step-by-Step Instructions

Preheat the oven to 400F (200C). Grease the bottom and sides of a casserole dish with butter or cooking spray.
Prepare the casserole mixture: In the prepared casserole dish, combine the cubed chicken, water, instant rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Season the mixture with salt and pepper to taste.
Top with butter: Dot the top of the casserole with slices of butter. This will add richness and flavor as the casserole bakes.
Bake: Place the casserole in the preheated oven and bake for 1 hour to 1 hour and 15 minutes. The rice should be tender, and the chicken fully cooked through.
Cool: Let the casserole cool for 10 to 15 minutes before serving. This resting time allows the flavors to meld together beautifully.
Serve and enjoy: Serve the casserole warm. Its perfect on its own, or you can pair it with a side of steamed vegetables or a fresh salad.

Storage and Freezing Tips

Storing leftovers: If you have any leftovers, store them in an airtight in the refrigerator for up to 4 days. Reheat thoroughly before eating, ensuring the rice reaches a safe internal temperature of 165F (74C). You can add a few drops of water when reheating to keep the rice moist.

Freezing: This casserole freezes well! To freeze, cook it in an aluminum pan, let it cool completely, and then cover with plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in the oven or microwave.

Variations and Substitutions

While Mamaw's Chicken and Rice Casserole is delicious as is, feel free to make it your own with these fun twists:

Rotisserie Chicken: Skip the cooking and chopping by using shredded rotisserie chicken for a quicker preparation.
Broccoli: Add frozen or fresh broccoli florets to the casserole for extra color and flavor.
Cheese: Boost the creaminess by adding shredded Cheddar cheese, or use Pepper Jack for a spicy kick.

Nutrition Facts (per serving)

Calories: 411
Total Fat: 24g (31% Daily Value)
Saturated Fat: 12g (62% Daily Value)
Cholesterol: 100mg (33% Daily Value)
Sodium: 810mg (35% Daily Value)
Total Carbohydrates: 24g (9% Daily Value)
Dietary Fiber: 1g (2% Daily Value)
Protein: 24g (48% Daily Value)
Calcium: 94mg (7% Daily Value)
Iron: 2mg (11% Daily Value)

Enjoy the cozy, comforting flavors of Mamaw's Chicken and Rice Casserole perfect for family dinners or meal prepping for the week!

Mamaw's Chicken and Rice Casserole Recipe

Comments

Cynthia Roberts

09/27/2025 11:06:34 PM

Cooking instant rice for over an hour? No thanks! If you prefer not to strain your rice through a sieve, I recommend using regular long-grain rice and broth instead of water. Adding spices like paprika and herbs is a must, but you can skip the salt since the condensed soup already adds plenty of flavor.

Pamela Walker

09/30/2025 07:27:14 PM

My Grandmother always swore by this recipe. It was included in the cookbook assembled by Southern Baptist women, which she passed down to me when I first started cooking. One small variation is that when I was young, my Grandmother used to line the casserole dish with bacon! I can't imagine making this dish without the bacon. Now, instead of lining the pan, I cut the bacon into 1/2" strips, cook them, and then layer them over the chicken before pouring the soup mixture. Trust me, this little tweak takes the comfort level of this dish to a whole new level!

Nicole King

09/27/2025 12:32:14 PM

I will absolutely make this dish again. 😊

Dorothy Young

09/28/2025 01:42:16 PM

This recipe was a success! I omitted the cream of celery soup and only used cream of mushroom and chicken, opting for gluten-free options. I also included a bag of chopped thawed frozen broccoli. I combined one cup of milk with one cup of water. The dish turned out delicious!

Carol Phillips

09/28/2025 03:40:10 AM

I gave this recipe a try but I substituted herb cream of chicken (1 can) and cream of garlic parmesan with herbs (1 can) for the original cream soups. I followed the rest of the instructions as written. I opted for different cream soups as I'm not a fan of cream of celery or mushroom soup. My husband absolutely adored it! He mentioned that it will definitely be a staple in our weekly meal planning. Thank you for sharing this tasty recipe!

Donald Cruz

09/30/2025 06:25:15 PM

My mom made this delicious chicken casserole using 1 cup of long grain rice without adding any water. She covered it and let it cook for 2 hours, then sprinkled on some paprika and uncovered it for an additional 15 minutes. It turned out to be everyone's favorite dish!