Description
Mamaw’s Chicken and Rice Casserole is a comforting, creamy one-dish dinner that’s perfect for busy weeknights or cozy family meals. Made with tender chicken, instant rice, and a blend of creamy soups, it delivers nostalgic flavor and minimal cleanup. Passed down from Mamaw herself, this recipe is a beloved classic for a reason.
Ingredients
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3 chicken breasts (approx. 680 g), cubed
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2 cups water
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2 cups instant white rice
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1 can (10.75 oz) cream of chicken soup
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1 can (10.75 oz) cream of celery soup
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1 can (10.75 oz) cream of mushroom soup
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Salt and pepper to taste
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½ cup (115 g) butter, sliced
Instructions
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Preheat oven to 400°F (200°C). Lightly grease a casserole dish.
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In the prepared dish, combine cubed chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Stir until evenly mixed.
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Season with salt and pepper to taste.
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Distribute butter slices evenly over the top.
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Bake uncovered for 60–75 minutes, until rice is tender and chicken is fully cooked.
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Let rest for 10–15 minutes before serving to thicken.
Notes
Use instant rice only—regular rice won’t cook through properly.
Add frozen veggies like peas or carrots for a complete meal.
Can be assembled ahead and refrigerated before baking.
Reheat leftovers with a splash of milk to restore creaminess.
Freezes well in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Plats
- Method: Baking
- Cuisine: American