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 – Mamaw’s Chicken & Rice Casserole
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 to 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!
Laura
How do you think you might modify this to try it in the crock pot?
Pat
Not everyone has Instagram or Pinterest or tweets or even want it. it would be nice to be able to print this just through facebook
Kathleen
Do you need to use the cream of mushroom soup? Everything else sounds wonderful! Please advise. Thanks
Kathleen W.
Julie
Can you use brown Minute rice?
Tina
Instead of water I use chicken broth and it’s even better. We love this dish.
Kristine
This was a winner in our house. So easy to prepare on a busy day. I, personally, could
Just eat the rice alone! Next time I will cook less than an hour as the chicken seemed dry, but there were no complaints from the family!
Maria
Try this recipe with celery, onions, and bell pepper
Sautéed in a little butter and added to the rice bake as usual. The rice is absolutely delicious. My mother-in-law made this for me in the 70’s.
Alise
Can I freeze this?
Simone
To cut my cooking time in oven I’m thinking of using Tyson fiesta chicken breast and pre-cook my rice (I use yellow rice).This way I can just mix things together including quest cheese on top. Then sprinkle with the crackers and yes definitely I will do the butter on top. Happy Eating 🍽
Don B
Can the green beans be incorporated into the dish itself?
John P
Under ingredients, you list 3 boneless, skinless chicken breasts cut into cubes (approximately 1 1/1 to 2 pounds). Instead of 1 1/1, did you mean 1 1/2 lbs?
Mary Neumann
Yes, sorry about that – it’s 1 1/2 to 2 lbs.
Krystal Weaver
I made this tonight. OMG sooo good. The only thing I changed is instead of using cream of celery, I used 2 cans of cream of chicken. My kids ate 2 servings each. Will make again for sure
👍👍👍👍👏👏👏👏😋😋😋
Alaina
Can I omit the cream of mushroom?
Mary Neumann
Sure – just use cream of chicken instead, Alaina.
Judy
I only have boil in bag rice in the pantry. Can I use this in the recipe?
Ann Zdunczyk
I love the Stouffer’s one but I would change a couple of things, use shredded chicken and Pepperidge Farm herb dressing.
Spencer Shelton
I don’t have instant rice. Will I have to boil mine before putting it into the oven then?
Amber
I want to make this tonight and I was wondering the same thing. I have white rice but not instant!
Tamara
I use chicken broth instead of water, add mixed veggies and poultry seasoning. Bake covered till chicken is done and rice tender. Top with cheddar cheese and bake till cheese is melted. I layer the chicken, then veggies, rice and mix the soups, seasonings, broth and pour over. It is quick and easy!
Denise
Delish. I seasoned with Poultry Seasoning & Thyme. I baked mine for 60 min. Wanted to top with the crushed Ritz like some suggested but was out of them, So topped with some lightly crushed Corn Flakes and baked a extra 5 min. Turned out Fantastic.
Rose
Is the rice cooked first ?
Jan
No, it cooks in the oven.
Cindy
I seasoned the chicken with garlic and onion powder and added sour cream to the mix. I also added shredded cheddar cheese and ritz crackers at the end and broiled for 5 minutes. It was so good! My whole family loved it!
Charmayne
Can we use regular rice? Dp we have to cook it beforehand or just dump it in like the minute rice?
Cindy
Omg, I made this recipe and it was easy to prepare and soooo yummy! I know it good because my husband had 2 servings and he eats like a bird! I added 1/2 c sour cream and 2 garlic cloves. This is a nice comfort food during the winter months 😊Thank you and thank you Mamaw!
Laura
Oh yeah!!! This recipe is just like what I grew up on and I love it. I’ve been using chicken thighs and it’s over the top imo. Thanks for sharing.
Sarah
Has anyone tried this with basmati rice? Would I have to cook it beforehand or would it still cook thoroughly with everything else?
Carolyn cortesi
Do you cook the rice first?
Dave
My primary reason for making this is because I needed to use up some chicken breasts before they went bad. Keeping that in mind, I used 4 instead of 3 like the recipe calls for. I also used regular white rice, because I didn’t know better.. I was horrified to see comments saying that regular rice won’t cook, and the whole dish will be ruined if you use it. I’m happy to say that it turned out perfectly! I also added cheddar cheese in and on top of it before baking. I added Ritz crackers on top once it was done. I’ll definitely be making this again!
Angela Simonds
do you cook covered or uncovered?