Mamaw’s Chicken and Rice Casserole Recipe
There’s something truly special about a recipe that never fails to gather the family around the table, and Mamaw’s Chicken and Rice Casserole is comfort food at its absolute finest. Imagine tender chicken nestled in a bed of creamy, flavorful rice that soaks up the savory goodness of classic soups and a sprinkle of onion soup mix. This beloved casserole has graced generations of family gatherings, delivering big, cozy flavors with minimal effort. It’s easy to make, impossible to mess up, and sure to become one of your go-to dishes whenever you crave warmth, nostalgia, and pure satisfaction all in a single pan.
Ingredients You’ll Need
The magic of Mamaw’s Chicken and Rice Casserole lies in its simplicity. Each ingredient brings something important—whether it’s creamy depth, savory notes, or irresistible texture. Don’t skip anything: together, they make the most crave-worthy casserole!
- 3 boneless, skinless chicken breasts: These ensure the dish stays lean yet juicy, and they cook perfectly through with the rice.
- 1 cup long-grain white rice (uncooked): Raw rice absorbs all the savory goodness as it bakes, getting super fluffy and tender.
- 1 can (10.5 oz) cream of chicken soup: Adds classic chicken flavor and silky texture; make sure to use condensed variety for best results.
- 1 can (10.5 oz) cream of mushroom soup: A savory backbone with earthy undertones—absolutely delicious in the mix.
- 1 can (10.5 oz) cream of celery soup: Brighten things up with a fresh celery note that balances the richness beautifully.
- 1 1/2 cups water: Essential for the rice to cook and helps melt everything into creamy perfection.
- 1 packet (1 oz) dry onion soup mix: The hero topping: adds a punch of flavor and a bit of texture on top.
- 1/2 teaspoon garlic powder: Rounds out the flavors and gives a subtle, homestyle warmth.
- Salt and black pepper to taste: Adjust for that perfect balance—trust your palate and season as you like.
- 1 tablespoon butter (cut into small pieces): Dotting butter lets pockets of richness melt into every bite.
How to Make Mamaw’s Chicken and Rice Casserole
Step 1: Preheat and Prep
First things first—set your oven to 350°F so it’s good and hot when you’re ready. Grab a 9×13-inch baking dish and give it a light greasing. This helps with easy serving later and ensures nothing sticks to your pan, making cleanup a breeze.
Step 2: Layer the Rice
Evenly spread the uncooked long-grain rice in the bottom of your prepared dish. Keeping the layer level ensures the rice cooks up perfectly, creating a foundation that soaks up all those savory flavors without any mushy or undercooked spots.
Step 3: Mix the Soups and Seasonings
In a big bowl, combine the cream of chicken, cream of mushroom, and cream of celery soups with the water, garlic powder, plus a bit of salt and pepper. Stir this together until it’s lusciously smooth and well blended—your kitchen will already start to smell amazing!
Step 4: Add Half the Soup Mixture
Pour about half of the soup mixture directly over the rice bed, making sure to gently stir and distribute it evenly. This is the secret to flavorful, creamy rice throughout every forkful of the finished casserole.
Step 5: Top with Chicken
Lay the chicken breasts right on top of the rice and soup mixture. If your pieces are especially thick, you might want to pound them to an even thickness so everything cooks evenly.
Step 6: Pour Remaining Soup Mixture
Now it’s time to smother the chicken with the rest of that glorious soup mix. Pour the remaining mixture over the chicken, covering them fully so they stay juicy and get infused with every bit of flavor as the casserole bakes.
Step 7: Season and Add Butter
Sprinkle the dry onion soup mix evenly as a generous topping—it’ll give you a punch of flavor and a gorgeous golden crust. Finally, dot the whole thing with tiny bits of butter to help it brown and deepen in flavor as it bakes.
Step 8: Bake and Finish
Cover your casserole with foil tightly and let it bake for 1 hour and 30 minutes. This time lets the rice become tender and ensures the chicken cooks through without drying out. If you’d like a little bit of crispy, toasted top, remove the foil for the last 10 minutes of baking. Rest for about 5 minutes after taking it out—this helps everything set perfectly for serving.
How to Serve Mamaw’s Chicken and Rice Casserole
Garnishes
For that homemade touch, sprinkle some fresh chopped parsley or a handful of sliced green onions right before serving. If you’re a cheese lover, feel free to add a dusting of shredded cheddar in the last few minutes of baking for even more deliciousness.
Side Dishes
Pair Mamaw’s Chicken and Rice Casserole with a bright green salad tossed in a zippy vinaigrette, or opt for classic green beans or steamed broccoli. Warm dinner rolls or crusty bread are perfect for soaking up every last bit of the creamy sauce.
Creative Ways to Present
Try portioning Mamaw’s Chicken and Rice Casserole into individual ramekins for a special touch at a dinner party, or bring the whole bubbling casserole dish straight to the table for cozy family-style sharing. Don’t forget, a sprinkle of herbs or a swirl of hot sauce lets everyone customize their own plate!
Make Ahead and Storage
Storing Leftovers
Let the casserole cool completely, then cover leftovers tightly and store in the refrigerator. It’ll remain delicious for up to three days, making it perfect for make-ahead lunches or an encore weeknight dinner.
Freezing
To freeze Mamaw’s Chicken and Rice Casserole, wrap it well (foil plus a plastic layer works great) and freeze for up to three months. Thaw overnight in the refrigerator before reheating for best texture and flavor.
Reheating
For best results, reheat casserole portions in the oven at 350°F, loosely covered with foil to keep moisture in, until warmed through. If you’re in a hurry, the microwave works just fine—just add a splash of water to keep it creamy.
FAQs
Can I use brown rice instead of white rice?
Brown rice takes longer to cook and requires more liquid, so if you substitute, you’ll need to extend the baking time and add an extra 1/2 cup water. The texture will be a bit different, but still tasty!
Is it possible to use rotisserie chicken in Mamaw’s Chicken and Rice Casserole?
Yes, simply shred your rotisserie chicken and tuck it under a layer of the soup-rice mixture before baking. Just cut the baking time to about 40 minutes since the chicken is already cooked.
What toppings can I add to the casserole?
Aside from the onion soup mix and butter, feel free to top Mamaw’s Chicken and Rice Casserole with cheddar or pepper jack cheese, buttery cracker crumbs, extra herbs, or even sliced almonds for crunch.
Can I make Mamaw’s Chicken and Rice Casserole ahead of time?
Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate. Let it sit out while the oven preheats, then bake as directed, adding a few extra minutes if it’s very cold from the fridge.
How do I keep the rice from getting mushy?
Using long-grain rice and measuring the liquid carefully assures fluffy, tender rice. Make sure your casserole is tightly covered during the first bake so the rice cooks evenly without becoming soggy.
Final Thoughts
If you’re searching for a fuss-free, soul-satisfying family favorite, Mamaw’s Chicken and Rice Casserole is everything you could want in a comfort dish. It’s hearty, creamy, and rich with old-fashioned flavor—pure magic straight from the oven. Try it out, share with friends, and make it a tradition in your own kitchen!
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Mamaw’s Chicken and Rice Casserole Recipe
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Mamaw’s Chicken and Rice Casserole is a classic comfort food dish that combines tender chicken, creamy soups, and fluffy rice for a hearty and satisfying meal. This easy-to-make casserole is perfect for a cozy family dinner.
Ingredients
Ingredients:
- 3 boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 1 1/2 cups water
- 1 packet (1 oz) dry onion soup mix
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon butter (cut into small pieces)
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Prepare the base: Spread the uncooked rice evenly in the bottom of the dish.
- Mix the soups: In a large bowl, mix the cream of chicken, cream of mushroom, and cream of celery soups with the water, garlic powder, salt, and pepper until well combined.
- Layer the casserole: Pour half of the soup mixture over the rice and stir gently to distribute. Place the chicken breasts on top of the rice mixture. Pour the remaining soup mixture over the chicken.
- Add toppings: Sprinkle the dry onion soup mix evenly over the top and dot with butter pieces.
- Bake: Cover the dish tightly with foil and bake for 1 hour and 30 minutes, or until the rice is tender and the chicken is cooked through. Remove foil and bake uncovered for an additional 10 minutes if desired for a slightly golden top.
- Rest and serve: Let the casserole rest for 5 minutes before serving.
Notes
- You can substitute chicken thighs for chicken breasts if preferred.
- For added flavor, stir in a cup of shredded cheddar cheese into the soup mixture or sprinkle some on top during the last 10 minutes of baking.
- This casserole can be made ahead and refrigerated before baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 2g
- Sodium: 1040mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
