Tuesday, October 11, 2016

Mamaw's Chicken & Rice Casserole - Tried & True

Today's share is a wonderful tried and true recipe that's big on taste and comfort and a cinch to make -  Mamaw's Chicken & Rice Casserole!

Quick and easy casserole that's perfect for a busy day, potlucks or a special delivery to family and friends in need of some comfort. Serve with your favorite green veggies and a side salad for one good down home meal. This makes for awesome leftovers too - it's even better the next day!  

This terrific recipe was found on AllRecipes.com, submitted by Katie Benham - it's her grandmother's recipe. "I grew up on this recipe, my grandmother got it from a lady from church at a potluck a long time ago! She passed it down to my mom and it's always been a family favorite."

What you need: 3 boneless, skinless chicken breasts cut into cubes (1 1/2 to 2 lbs), 2 cups instant white rice, 2 cups water, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 can cream of celery soup, salt and fresh ground pepper to taste, 1/2 cup butter cut into pads.

If you don't care for canned soup, I have links below to make your own homemade condensed soups.  

To make: Grease a baking dish (I use a 9x13 baking dish) well, bottom and sides. Next, place chicken pieces in dish evenly, pour water, rice, soups and desired salt and pepper on top, mix well. Last, top evenly with pads of butter. 

Place on middle rack of pre-heated oven (400 degrees F) and bake for 60-75 mins.  

Serve with a side salad and your favorite green veggies - broccoli and green beans go well with this dish.

This is one of my husband's favorite casseroles. He looks forward to having the leftovers for work - he thinks it's even better the next day...and I agree. 

NOTE:  When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on "Print Recipe" below and it will take you to the full recipe. One extra click for an awesome recipe, that's it!  

Mamaw's Chicken & Rice Casserole 

From Allrecipes.com by Katie Benham
Step-by-Step Video 
Print Recipe 
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  • 3 boneless, skinless chicken breasts cut into cubes (approximately 1 1/1 to 2 pounds)
  • 2 cups water
  • 2 cups instant white rice
  • 1 (10.75 ounce) can cream of chicken soup, condensed (or make homemade)
  • 1 (10.75 ounce) can cream of celery soup, condensed (or make homemade)
  • 1 (10.75 ounce) can cream of mushroom soup, condensed (or make homemade)
  • salt & fresh ground pepper to taste
  • 1/2 cup butter, sliced into pats


For the full recipe and to print this wonderful tried and true recipe, please head to Allrecipes.com. While you're there, be sure to read the rave reviews!

I follow the recipe as directed. The only thing I do different, I mix everything in a bowl and then transfer it to the baking dish. 

Thanks so much for stopping by!

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