Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mamaw’s Chicken and Rice Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 146 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

Mamaw’s Chicken and Rice Casserole is a comforting and hearty baked dish featuring tender cooked chicken, instant white rice, and a creamy blend of mushroom, chicken, and celery soups. Perfect for family dinners, this casserole combines simple pantry ingredients to create a flavorful and satisfying meal with buttery topping and perfectly cooked rice.

Ingredients

Scale

Chicken and Rice:

  • 3 cooked chicken breasts, cubed or shredded
  • 2 cups instant white rice
  • 2 cups water

Soup Mixture:

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can cream of celery soup

Seasoning and Topping:

  • ½ cup butter, cut into slices
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C). Lightly grease the sides and bottom of a baking dish to prevent sticking.
  2. Prepare Soup Mixture: In a large bowl, stir together cream of mushroom, cream of chicken, and cream of celery soups with 2 cups of water. Mix until the mixture is smooth and fully blended.
  3. Add Chicken and Rice: Add the cubed or shredded cooked chicken breasts and instant white rice to the soup mixture. Sprinkle in the salt and black pepper, then stir everything together until evenly combined.
  4. Assemble Casserole: Carefully transfer the chicken and rice mixture into the prepared baking dish. Evenly distribute the sliced butter pats over the top of the casserole to add flavor and richness as it bakes.
  5. Bake: Place the dish in the preheated oven and bake uncovered for 60 to 75 minutes. Bake until the rice is fully cooked and tender, and the chicken is heated through, with the top slightly browned and bubbly.

Notes

  • This recipe uses instant white rice to reduce cooking time.
  • You can substitute cream of mushroom, chicken, or celery soups with homemade versions for a fresher taste.
  • Ensure the chicken is already cooked before starting the recipe to avoid overcooking during baking.
  • Butter slices on top help create a richer flavor and a nicely browned crust.
  • Let the casserole rest for 5-10 minutes after baking before serving for easier slicing and serving.

Nutrition

  • Serving Size: 1 serving (approx. 1/12th of recipe)
  • Calories: 320
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.1g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 20g
  • Cholesterol: 70mg

Find it online: https://jessicasrecipes.com/mamaws-chicken-and-rice-casserole-recipe/