Mamaw’s Chicken and Rice Casserole

Introduction

When it comes to classic American comfort food, nothing beats Mamaw’s Chicken and Rice Casserole. This recipe has been passed down through generations, often found on Sunday dinner tables, potlucks, and weeknight family meals.

What makes it so beloved? Its simplicity and flavor. With tender chicken, creamy soup, fluffy rice, and a golden baked top, this casserole is filling, budget-friendly, and perfect for feeding a crowd. Google Trends shows that searches for “chicken and rice casserole” peak during cooler months, proving its role as a go-to cozy dish.

Ingredients

3 cups cooked chicken, shredded (rotisserie or boiled)
2 cups cooked white rice (long-grain or jasmine)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping)
½ cup milk
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp dried thyme (optional)
2 tbsp butter, melted
½ cup buttery cracker crumbs (like Ritz) for topping

Timing

Prep time: 15 minutes
Bake time: 30–35 minutes
Total time: ~50 minutes

👉 Faster than most casseroles, making it weeknight-friendly.

Step-by-Step Instructions

Step 1: Preheat the Oven

Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2: Mix the Filling

In a large bowl, combine chicken, rice, cream of chicken soup, cream of mushroom soup, sour cream, milk, onion, garlic, cheese, and seasonings. Mix until fully blended.

Step 3: Assemble the Casserole

Spread the mixture evenly into the prepared baking dish. Sprinkle with extra cheddar cheese.

Step 4: Make the Topping

Mix cracker crumbs with melted butter. Sprinkle evenly over the casserole.

Step 5: Bake

Bake uncovered for 30–35 minutes, until bubbly and golden brown on top.

Step 6: Serve

Let cool slightly, then serve warm with vegetables or salad.

Tips for Success

Cook rice slightly underdone: It will absorb moisture while baking.
Use rotisserie chicken: Saves time and adds flavor.
Try different cheeses: Monterey Jack or Colby work well.
Double batch: Make two casseroles and freeze one for later.

Nutrition (per serving, 8 servings)

Calories: 365 kcal
Protein: 22 g
Carbs: 28 g
Fat: 18 g
Sodium: 740 mg

Healthier Alternatives

Low-fat: Use reduced-fat soups and sour cream.
Gluten-free: Choose gluten-free cream soups and cracker topping.
Veggie boost: Add peas, carrots, or broccoli for color and nutrition.
Brown rice option: Swap white rice for brown rice for more fiber.

Serving Suggestions

Pair with a green salad for freshness.
Serve with steamed green beans or roasted vegetables.
Add a side of buttermilk biscuits for a Southern-style meal.

Common Mistakes to Avoid

Using raw rice: It won’t cook properly in the casserole.
Overcooking chicken: Use pre-cooked chicken to avoid dryness.
Skipping the topping: The crunchy layer makes it extra delicious.
Not seasoning enough: Taste the mixture before baking.

Storing Tips

Fridge: Store leftovers up to 3 days.
Freezer: Freeze unbaked casserole (wrapped tightly) up to 2 months.
Reheat: Bake at 325°F covered with foil until heated through.

Conclusion

Mamaw’s Chicken and Rice Casserole is more than just food — it’s tradition, nostalgia, and love baked into one dish. With its creamy, cheesy filling and buttery topping, this casserole is a guaranteed family favorite. Whether for weeknights, potlucks, or holidays, it’s a recipe worth keeping in rotation.