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 by Katie Benham
Step-by-Step Video
Print Recipe
Save Recipe to Pinterest
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 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!
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.
What’s the brown stuff in the measuring cup in the first two pictures?
Not mention in ingredients
That is water, it’s clear…you are seeing the dark table through the clear water/ .And other “dark stuff” would be mushrooms and fresh cracked pepper and maybe some rice that browned during baking.
Can I use chicken thighs? What changes for cook time and temp?
This was terrific- we both loved it!!!
So easy to prepare. Just added sautéed onions.
A family favorite!
Been making this casserole for years but never with instant rice because of the lack of nutritional value in instant rice even brown instant rice so only use regular rice instead. Have never had a problem with the regular rice not cooking up on time
I use cream of chicken and celery but not cream of mushroom as my family dislikes the taste of cream of mushroom, also add a few pinches of granulated garlic, spicy or regular paprika, kosher salt as I don’t buy table salt, and freshly ground white pepper instead of black.
Many thanks for adding the links to homemade cream soups as I’ve been trying to make my own due to the unwanted additives found in cream soups but unfortunately, so far, I haven’t found a recipe that works the same or has the same texture as canned cream soups which is important when you are adding extra water.
Stay safe
Stay well
Do you need to add extra liquid if you use regular rice? This sounds so good but u don’t like Minute Rice. Thanks.
Glad I read this comment I was curious about that. Thanks ☺️
Grandma finds chicken hard to chew, can I substitute canned chicken?
How about ground chicken?
It is so good! Making this again this week.
I have made this casserole for years…the only difference is I cut up the chicken into small bite size pieces so that you get chicken with every bite. I love this casserole!
I don’t like instant rice can I use long grain white rice? Not instant?
How long do you bake if you use ROTISSERIE chicken
This is such a delicious and easy recipe! My only changes: instead of water, I boil and use chicken broth, and instead of the cream of mushroom, I use an extra cream of celery.
Do I have to use cream of mushroom soup?
No Anna, you can double up on cream of chicken if you like.
I do not have instant rice. if I use cooked rice, how much water?
I would also drop a packet of lipton onion soup mix in there. Sounds good!!!
Made it with broccoli and just a bit of cheese on top. Honey just went back for seconds. the
Can this recipe be halved?