MAMAW’S CHICKEN & RICE CASSEROLE
Quick and easy chicken and rice 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!
Read rave reviews from people who tried this recipe on Pinterest (Photos)!
WHAT YOU NEED TO MAKE MAMAW’S CHICKEN & RICE CASSEROLE
- 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.**
HOW TO MAKE MAMAW’S CHICKEN & RICE CASSEROLE
Grease a baking dish (I use a 9×13 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. When ready, remove and allow to cool for 15 minutes before serving.
Serve with a side salad and your favorite 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.
PINNABLE IMAGE
PINNABLE IMAGE
Mamaw’s Chicken & Rice Casserole
From Allrecipes.com – Mamaw’s Chicken & Rice Casserole
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Ingredients
- 3 boneless, skinless chicken breasts cut into cubes (approximately 1 1/2 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
Directions
Preheat oven to 400 degrees f.
Grease a baking dish (I use a 9×13 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 oven and bake uncovered for 60–75 mins. When ready, remove and allow to cool for approximately 15 minutes before serving.
Serve with a side salad and your favorite veggies – broccoli and green beans go well with this dish.
Please head to Allrecipes.com to print the recipe. While you’re there, be sure to read the rave reviews!
Tip
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!
Cheers!
Maria Wilson
Has anyone cut recipe in half ??
Laura
Can this be made the day before, kept in the fridge and then baked the day you want to eat it? Or would the rice get too gummy
Mary Neumann
Hello Laura, Yes, it most likely would make the rice gummy. You can bake it and then store it in the fridge to serve the next day, or even freeze it up to 3 months. Just be sure it cools down completely and is covered tightly before popping it in the freezer.
Gayle
Delicious recipe! We almost ate the entire casserole (party of two)! Thank you❤️🩷💕
Margaret
This is so good!! Easy too. I didn’t have instant rice so I precooked the rice. Also only had 2 cans of cream of chicken soup so used a gravy packet and one can of water. I love how creamy and crispy around the edges. Delicious!! Cutting the chicken into chunks is great they were cooked perfectly. Definitely making again.
Nelda
Can you make this a day before you actually bake it.
Lisa G
This was super easy and tasted so good! Hubby isn’t big on chicken so he just got a little bit. He actually went back for seconds! Looking forward to leftovers for lunch tomorrow.
Regan Tindall
This recipe is delicious!!! Reminds me of when I was in high school and traveled with my rodeo coach to an overnight rodeo and after our first rodeo we had something very similar to this recipe! I was an extremely picky eater back then, and turned my nose up at the thought of eating chicken and rice!!!! It was a chilly night in Texas, and I preferred not to eat too much before a performance, I always got nervous during my rodeo runs and didn’t want to get sick! That night after the rodeo my rodeo coach had an amazing meal of chicken and rice in a crockpot that we all enjoyed. Even though I was highly skeptical I went back for seconds and asked that my rodeo coach give the recipe to my mom to make at home!!! I didn’t like many healthy meals so my mom gladly took the recipe and made it countless times for me before I left for college! I’m not sure where my mom’s recipe was recorded but this recipe has to very close to what I loved! Thank you so much for sharing this recipe, it’s very special to me! Hope everyone enjoys it as much as I do!
Kelley Ehresman
I have made this several times. I add cheese and several times I didn’t have any cream of celery, so I just added celery seasoning. This time I made it with broccoli, so like a broccoli rice casserole w/chicken. And yes I added cheese. Can’t wait to try it!
Kathy McCray
Can you use long-grain rice?
JANET
Delicious!!! I added frozen peas, corn and a cup of shredded cheddar added in the mixture. Topped with fried onions. Will definitely make again!!
Patty
How is this adjusted for long grain rice? Thanks
Nancy
Per google
Yes, you can absolutely use long-grain rice instead of instant rice in a chicken casserole; just be sure to cook the long-grain rice beforehand, as instant rice is already pre-cooked and only needs to be reheated with liquid according to package instructions.
Key points to remember:
Cooking time adjustment:
Since long-grain rice needs to be cooked fully before adding to the casserole, you may need to adjust the cooking time slightly to ensure the rice is tender and cooked through when the casserole is finished baking.
Liquid consideration:
Depending on the recipe, you may need to add a bit more liquid when using uncooked long-grain rice to ensure it cooks properly in the casserole.
Traci V
Do you cook chicken first?
Mary Neumann
Hello Traci,
No, you do not cook the chicken first. Mix everything, top with butter and bake.
Emily
I only have a cooked rotisserie chicken. How long should the recipe be cooked for?
Gene
I use shredded rotisserie white meat and it turns out excellent. I also use ritz crackers for the topping.
Shanna
No, that is why the dish takes an hour + to bake.
JennaLeigh Clough
Has anyone replaced the rice for quinoa? And if so how much quinoa?
Leanne
OMG! My family has shared a dish that we also call Mamaw’s Chicken and Rice Casserole except we season the chicken with lemon pepper and no cream of mushroom. Looks exactly like your picture and tastes like being back at Mamaw’s little country house. 🙂
Dan
Made this several times..this is a real keeper ..have 6 of us and we ALL love it
Brenda
So I browned chicken breast in avocado oil. Added one can of drained, rotelle mild and frozen peas that I cooked by package instructions. Didn’t have cream of celery so added 2 cans of cream of chicken. Added thyme and pepper mixed well. Added only 3 tbs of butter on top. Cooked for hour and 15 minutes pulled out wrinkled half a cup of cheese on the top, pop it back in to melt the cheese. Came out fantastic.
Kara
Can you use ground chicken in place of breasts?
Mary Beth
Would long grain rice be OK? I have no minute rice! Thank you!!
Nancy
Yes, you can absolutely use long-grain rice instead of instant rice in a chicken casserole; just be sure to cook the long-grain rice beforehand, as instant rice is already pre-cooked and only needs to be reheated with liquid according to package instructions.
Key points to remember:
Cooking time adjustment:
Since long-grain rice needs to be cooked fully before adding to the casserole, you may need to adjust the cooking time slightly to ensure the rice is tender and cooked through when the casserole is finished baking.
Liquid consideration:
Depending on the recipe, you may need to add a bit more liquid when using uncooked long-grain rice to ensure it cooks properly in the casserole.
Tracy
I love this recipe and have made it several times. Has anyone tried swapping the chicken for broccoli? I am struggling to find a broccoli, cheese and rice casserole that I like and was thinking this might work with a couple of changes.
Kelly Crocker
I added broccoli to the recipe with the chicken then topped it with French’s fried onions! Amazing
Tracy
Thanks for the reply! I am going to give it a try.
Rachel
Did you cook the broccoli first or just put in fresh?
Debbie
I made this as it was written. I added a bag of frozen broccoli, cheese, used 2 cans of mushroom soup (we don’t like celery) and added crushed up ritz crackers to the top and cook it the normal length of time. It was fantastic.
Amber Fillingim
Can this be made in the slowcooker/crockpot?
Mary Neumann
I have not made this is the slow cooker, but maybe someone who has will leave a comment here 🙂
Ruth
This is delicious! I add a bag of frozen broccoli. Great cozy, fill you up, comfort food.
Kim Plymale
I sauté a chopped onion and 3 stalks celery in a little butter and add 1 cup mushrooms after these have a cooked a few minutes. Stir it in with the rest of the ingredients. So delicious 🤤
kristen Perry
What the serving size can’t find it anywhere?
Carol
This is a family favorite, but I add a can of peas and carrots, onion flakes, and garlic powder.
Tess
Has anyone ever tried freezing this to cook later? Planning for some make ahead meals after my baby is born and this is one of my favorite recipes.
ksstatewildcatsfan
This is a family favorite! Often my teen daughter makes two casseroles at once! So easy and in the oven in less than ten mins. We’ve been making it for at least a few years, easily customizable too!
Pat
Yes, I freeze portions all the time, turns out fine.