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Mamaw’s Chicken & Rice Casserole

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Today’s share is a wonderful tried and true recipe that’s big on taste and comfort and a cinch to make –  Mamaw’s Chicken & Rice Casserole! The BEST quick and easy chicken and rice casserole, old school done right.

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)!

More Reviews

More Reviews

Mamaw's Chicken & Rice Casserole
This terrific recipe was found on AllRecipes.com, submitted by Katie Benham – it’s her grandmother’s recipe. “I grew up on this recipe, my grandmother got it from a lady from church at a potluck a long time ago! She passed it down to my mom and it’s always been a family favorite.”

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

MAMAW'S CHICKEN AND RICE CASSEROLE

PINNABLE IMAGE

MAMAW'S CHICKEN & RICE CASSEROLE - Sweet Little Bluebird

NOTE: I have no affiliation with Allrecipes or any products featured in this recipe. When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it!

 

Mamaw’s Chicken & Rice Casserole

From Allrecipes.com by Katie Benham
Step-by-Step Video
Print Recipe
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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 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!

 

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Comments

  2. Joycelyn

    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

    Reply

  5. Judy Park

    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!

    Reply

  8. Katherine

    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.

    Reply

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