Description
Mamaw’s Chicken and Rice Casserole is a comforting, easy-to-make dish combining tender chicken, creamy soups, and fluffy instant rice, baked to perfection with buttery goodness. This hearty casserole is perfect for family dinners and sure to warm your soul with every bite.
Ingredients
Scale
Chicken and Rice Mixture
- 2 boneless, skinless chicken breasts, cut into cubes
- 2 cups instant white rice
- 2 cups water
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of mushroom soup
- ½ tsp salt (or to taste)
- ½ tsp black pepper
Topping
- 4 tbsp butter, sliced into pats
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the casserole.
- Prepare the casserole dish: Grease a 9×13-inch casserole dish well to prevent sticking and make cleanup easy.
- Combine ingredients: In the greased casserole dish, add the cubed chicken breasts, instant rice, water, and all three cans of cream soups—chicken, celery, and mushroom.
- Mix thoroughly: Stir all the ingredients together until everything is evenly combined ensuring the rice is well distributed among the chicken and soups.
- Season the mixture: Sprinkle salt and black pepper over the dish according to your taste preference for added flavor.
- Add butter topping: Distribute the 4 tablespoons of sliced butter evenly on top of the mixture to create a rich and delicious crust when baked.
- Bake the casserole: Place the dish uncovered in the preheated oven and bake for 1 hour to 1 hour 15 minutes, or until the rice is tender and the chicken is fully cooked through.
- Rest after baking: Take the casserole out of the oven and allow it to sit for 10-15 minutes; this resting time helps the flavors to meld and the casserole to set.
- Serve warm: Spoon out portions and enjoy this hearty, comforting dish while warm.
Notes
- Use instant white rice for the best texture and cooking time.
- You can adjust the salt and pepper to your liking or add other spices like garlic powder or paprika for extra flavor.
- For a lower-fat version, substitute butter with olive oil or use reduced-fat soups.
- If you prefer, swap out chicken breasts for thighs for a juicier result.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- This dish pairs well with a green salad or steamed vegetables for a balanced meal.
