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 step 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!


Melissa Simon said...

So glad I found this! My mom used to make something similar as a kid but it took 2 hours to cook. Love the faster method! I add a packet of lipton Onion soup mix in for more flavoring and skip the salt/pepper and only a few slices of butter. YUM!

JillAnne Aden said...

hahaha......This is my Mamaw's recipe.:) She uses white pepper, as well.

Anonymous said...

How many does this serve

Anonymous said...

Can you premake this and freeze it for later without baking it? Thinking of using this to freeze for when baby comes in March.

Kelly Schoenke said...

This recipe is amazing! I even added broccoli florets to it. So easy and delicious!

Sally Ann Watson said...

Do you pre make the rice

Anonymous said...

No you can put it in raw..

Anonymous said...

I've made this same casserole for over 40 years only difference is add a can of water chestnuts and can of bamboo shoots. I love this casserole.

Anonymous said...

I've made something simular and the rice never cooked. So mad at all the wasted food

Anonymous said...

Dear Anonymuus,
Perhaps you did not use "instant" rice? If you used regular, long cooking type rice...that could why your rice was not done. Too bad that you wasted food. Better luck next time!

Anonymous said...

Will it work in a crock pot?

Judy said...

Sometimes I add some cheddar cheese with this casserole. Just stir some in and it gives an extra good taste.

Anonymous said...

You must use instant rice for it to cook properly

Anonymous said...

I think it took longer then because it called for a whole chicken - pieces with bone take longer to cool through.

Unknown said...

I like to put a layer of crumbled Ritz Crackers on the top!!! 😍😍😍

Anonymous said...

What a great suggestion!

Anonymous said...

I have everything but the celery soup...would it still taste good without it?