Description
Mamaw’s Chicken and Rice Casserole is the definition of Southern comfort — creamy, buttery, and heartwarming. Made with simple pantry staples like chicken, rice, and cream soups, it’s an easy, no-fuss dinner that tastes like home. The magic lies in its simplicity: everything bakes together in one dish, creating a rich, golden casserole that’s cozy, nostalgic, and downright irresistible.
Ingredients
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3 chicken breasts, cubed (about 675 g)
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2 cups (480 ml) water
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2 cups (370 g) instant white rice
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1 can (10.75 oz / 305 g) cream of chicken soup
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1 can (10.75 oz / 305 g) cream of celery soup
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1 can (10.75 oz / 305 g) cream of mushroom soup
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Salt and black pepper, to taste
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½ cup (115 g) unsalted butter, sliced into pats
Instructions
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Preheat the oven: Set to 400°F (200°C). Grease a large casserole dish with butter or nonstick spray.
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Mix it up: Add cubed chicken, water, rice, and all three cans of soup to the dish. Stir until fully combined.
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Season: Add salt and black pepper to taste.
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Add butter: Evenly place butter pats on top of the mixture.
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Bake uncovered: Bake for 60–75 minutes, until the chicken is cooked through and the rice is tender.
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Rest: Allow the casserole to cool for 10–15 minutes before serving so it can set perfectly.
Notes
Use instant rice to ensure proper cooking and consistency.
Add a splash of milk or cream before baking for extra creaminess.
Mix in vegetables like peas, carrots, or broccoli for added color and nutrition.
Using rotisserie chicken cuts baking time by 15 minutes.
The butter may seem generous, but it creates that golden, flavorful top layer.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Southern American