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
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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!
Ed B
I use chicken broth instead of water and add cream of onion soup. I do not add salt as the soups have sodium. I cover with foil for about 45 minutes and then remove. I have not added butter on top, but will try next time.
Nancy R. Fullbright
Can this be cooked in a crock pot?
Betty Mathis
Can you cook this recipe in a crockpot with
Tammy
Hi, this recipe sounds grest but is there any wsy to do it with regular rice? I hhate instsnt rice.
Karen
The Chicken needs to be raw or can it be cooked? Also can it be cut up chicken thighs ?
Sharon
Do you cover in foil?
Mary Neumann
The recipe does not call for covering it with foil. You can see a step by step video here: http://allrecipes.com/video/5290/mamaws-chicken-and-rice-casserole/
Anonymous
Tried it today soo good! I added mushrooms and green beans with a dash of parmesan cheese to mine.
Anonymous
Tried it today soo good! I added mushrooms and green beans with a dash of parmesan cheese to mine
michelle anderson
I'm going to try this with mushrooms and frozen peas. Last 10 minutes I'll crumble Ritz crackers over casserole. Very similar to my moms casserole. 🙂
Anonymous
Yes you could use any Cream soup to get the same outcome.
Anonymous
I was thinking about adding all cream of chicken soup, instead of cream of mushroom and cream of celery. Would that still work?
Tammy Christesen
Made this tonight. It was EXCELLENT! I added chopped carrots, peas and onions and if I'd had them would have thrown in some shrooms. Next time hubs wants it with tuna which I think will work out fine. Also put panko bread crumbs on top with the butter pats on top of that for a nice crispy crust.
Anonymous
I have everything but the celery soup…would it still taste good without it?
Unknown
I like to put a layer of crumbled Ritz Crackers on the top!!! 😍😍😍
Judy
Sometimes I add some cheddar cheese with this casserole. Just stir some in and it gives an extra good taste.
Anonymous
Will it work in a crock pot?
Anonymous
Dear Anonymuus,
Perhaps you did not use "instant" rice? If you used regular, long cooking type rice…that could why your rice was not done. Too bad that you wasted food. Better luck next time!
Anonymous
I use regular rice cook it fully before I add everything in and it works great
Wendi L
How much cooked rice did you use? I don’t like instant. Thanks!
Lisa
Do you still add water if rice is cooked?
Anonymous
I've made something simular and the rice never cooked. So mad at all the wasted food
Anonymous
You must use instant rice for it to cook properly
Anonymous
I've made this same casserole for over 40 years only difference is add a can of water chestnuts and can of bamboo shoots. I love this casserole.
Anonymous
No you can put it in raw..
Sally Ann Watson
Do you pre make the rice
Kelly Schoenke
This recipe is amazing! I even added broccoli florets to it. So easy and delicious!
Anonymous
Can you premake this and freeze it for later without baking it? Thinking of using this to freeze for when baby comes in March.
Anonymous
How many does this serve
JillAnne Aden
hahaha……This is my Mamaw's recipe.:) She uses white pepper, as well.
Melissa Simon
So glad I found this! My mom used to make something similar as a kid but it took 2 hours to cook. Love the faster method! I add a packet of lipton Onion soup mix in for more flavoring and skip the salt/pepper and only a few slices of butter. YUM!
Anonymous
I think it took longer then because it called for a whole chicken – pieces with bone take longer to cool through.
Anonymous
It calls for Boneless skinless chicken breasts–not whole chicken
Anonymous
What a great suggestion!