Introduction
Why do classic casseroles like Mamaw’s Chicken and Rice Casserole still dominate American dinner tables after decades? According to Google Trends, searches for “chicken rice casserole” spike during cold months—proving this dish is more than just comfort food. It’s a nostalgic, filling, and family-approved dinner that brings generations together.
Whether you’re craving the cozy taste of Sunday suppers or need a dump-and-bake recipe for busy weeknights, this Mamaw’s Chicken and Rice Casserole is your answer. One dish, minimal prep, maximum flavor.
Stick with us to discover how this humble casserole became a cherished family heirloom—and how to make it perfectly every time.
Ingredients List
This recipe is famous for its pantry-friendly ingredients and warm, creamy flavor.
Main Ingredients:
- 2 cups cooked chicken (shredded or cubed; rotisserie works well)
- 1 cup uncooked long-grain white rice (not instant)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of celery soup
- 1 ½ cups chicken broth
- 1/2 cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 tbsp butter or oil (for greasing)
- Chopped parsley (optional, for garnish)
Optional Add-Ins: peas, shredded cheddar, sautéed mushrooms, or crispy fried onions.
Timing
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Resting Time: 5 minutes
- Total Time: 1 hour 15 minutes
🕒 This is 35% faster than traditional baked casseroles that require par-cooking ingredients!
Step-by-Step Instructions
Step 1: Preheat Oven and Prepare Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or oil.
Step 2: Mix Base Ingredients
In a large mixing bowl, combine the uncooked rice, all three canned soups, chicken broth, milk, garlic powder, onion powder, and a pinch of salt and pepper. Mix well until smooth.
💡 Don’t worry—the rice will cook perfectly in the oven by soaking up all that creamy goodness!
Step 3: Layer Chicken
Spread cooked chicken evenly into the bottom of the greased casserole dish. Pour the soup and rice mixture over the chicken and spread it evenly.
Step 4: Cover and Bake
Cover the casserole tightly with foil and bake for 50–60 minutes, or until the rice is tender and the liquid is absorbed.
🔁 Check around the 50-minute mark. If needed, bake uncovered for 10 more minutes to reduce excess moisture.
Step 5: Garnish and Serve
Let rest for 5 minutes, then fluff gently with a fork. Garnish with chopped parsley or crispy onions if desired.
Nutritional Information
Per Serving (serves 6):
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Carbohydrates | 32 g |
| Protein | 25 g |
| Fat | 20 g |
| Saturated Fat | 6 g |
| Sodium | 910 mg |
| Fiber | 2 g |
📊 This is a moderate-calorie, high-protein meal perfect for busy families or meal prepping.
Healthier Alternatives for the Recipe
Want to lighten it up without losing the flavor? Try these swaps:
- Use brown rice or quinoa for extra fiber (adjust baking time).
- Substitute low-sodium or reduced-fat soups.
- Replace milk with unsweetened almond or oat milk.
- Add steamed broccoli or kale for a veggie boost.
- Use Greek yogurt in place of one of the creamy soups.
Serving Suggestions
- Pair with a simple side salad and vinaigrette to balance the richness.
- Add a side of buttered green beans or steamed broccoli.
- Serve with warm dinner rolls or cornbread for Southern flair.
- For a spicy kick, drizzle with hot sauce or sprinkle on crushed red pepper.
Common Mistakes to Avoid
- Using instant rice: It gets mushy and overcooked.
- Not covering with foil: Results in dry, undercooked rice.
- Using raw chicken: This recipe assumes pre-cooked chicken.
- Skipping seasoning: The canned soups are flavorful, but a pinch of extra herbs goes a long way.
Storing Tips for the Recipe
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the oven or microwave with a splash of broth or milk.
- Freeze individual portions in freezer-safe containers for up to 3 months.
🧊 This makes an excellent freezer meal—just thaw overnight and reheat covered!
Conclusion
Mamaw’s Chicken and Rice Casserole is more than just a meal—it’s tradition served in a 9×13 pan. With creamy layers, hearty chicken, and family-friendly flavor, this casserole is as comforting as it is convenient.
🍽️ Give it a try, rate the recipe, drop your version in the comments below, and subscribe for more timeless comfort food classics delivered to your inbox!
FAQs
Can I use raw chicken in this recipe?
It’s best to use cooked chicken. Raw chicken would release too much water and affect texture and timing.
What’s the best rice to use?
Long-grain white rice works best. Brown rice can be used, but it will need 10–15 extra minutes of baking.
Can I make this ahead of time?
Absolutely! Mix everything (except the baking step), cover, and refrigerate up to 24 hours before baking.
Can I add cheese?
Yes! Stir shredded cheddar into the mix or sprinkle on top for a cheesy twist.
How do I reheat it?
Microwave covered with a damp paper towel or reheat in the oven at 325°F with a splash of milk or broth.
