Mamaw’s Chicken And Rice Casserole

Why You’ll Love This Recipe

I love this recipe because it is incredibly easy to prepare and uses ingredients that I often already have on hand. The chicken stays tender as it bakes, while the rice absorbs all the creamy flavors, creating a hearty and comforting meal. I also appreciate that it is a one-dish recipe, making cleanup quick and simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless skinless chicken breasts or chicken thighs
• Long-grain white rice
• Cream of chicken soup
• Cream of mushroom soup
• Chicken broth
• Onion, finely diced
• Garlic powder
• Salt
• Black pepper
• Butter
• Fresh parsley for garnish (optional)

Directions

I preheat the oven to 350°F (175°C).

I lightly grease a 9×13-inch baking dish.

I spread the uncooked rice evenly across the bottom of the dish.

I combine the cream of chicken soup, cream of mushroom soup, chicken broth, onion, garlic powder, salt, and pepper in a large bowl.

I pour the mixture over the rice and stir gently to distribute everything evenly.

I place the chicken pieces on top of the rice mixture.

I dot the top with small pieces of butter.

I cover the baking dish tightly with aluminum foil.

I bake for about 1 hour and 15 minutes, or until the rice is tender and the chicken is fully cooked.

I remove the foil during the last 10 minutes of baking if I want a lightly golden top.

I allow the casserole to rest for a few minutes before serving.

I garnish with fresh parsley if desired.

Servings And Timing

• Servings: 6 to 8 servings
• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Resting Time: 10 minutes
• Total Time: 1 hour 35 minutes

Variations

I sometimes add frozen peas and carrots for extra color and nutrition.

I like using cheddar cheese on top during the final minutes of baking for a cheesy version.

I occasionally substitute cream of celery soup for one of the condensed soups.

I can add sliced mushrooms for additional flavor and texture.

I enjoy seasoning the casserole with paprika or Italian seasoning for a different flavor profile.

Storage/Reheating

I store leftover casserole in an airtight container in the refrigerator for up to 4 days.

I reheat individual portions in the microwave until heated through.

I can also reheat larger portions in a 350°F (175°C) oven covered with foil.

I add a splash of chicken broth before reheating if the rice seems dry.

I freeze cooled portions for up to 3 months and thaw them overnight in the refrigerator before reheating.

FAQs

Can I Use Brown Rice Instead Of White Rice?

Yes, I can use brown rice, but I usually increase the cooking time and add a little more liquid.

Do I Need To Cook The Rice Before Baking?

No, I add the rice uncooked because it cooks in the creamy broth mixture while baking.

Can I Use Rotisserie Chicken?

Yes, I can use cooked rotisserie chicken and reduce the baking time since the chicken is already cooked.

Why Is My Rice Still Hard?

I find that this usually happens when the dish is not tightly covered or if there is not enough liquid for the rice to absorb.

Can I Make This Casserole Ahead Of Time?

Yes, I often assemble the casserole several hours ahead and refrigerate it until I am ready to bake.

Conclusion

Mamaw’s Chicken And Rice Casserole is the definition of comfort food. I love how the creamy rice and tender chicken come together in one simple dish that is both filling and satisfying. Whether I make it for a weeknight dinner or bring it to a family gathering, it is always a dependable recipe that everyone enjoys.

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