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)!
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.
Serve with a side salad and your favorite green 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 Images
Mamaw’s Chicken & Rice Casserole
From Allrecipes.com by Katie Benham
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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
For the full recipe and to print this wonderful tried and true recipe, please head to Allrecipes.com. 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.
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?