Description
Mamaw’s Chicken and Rice Casserole is the ultimate comfort food: creamy, savory, and baked in one dish with no pre-cooking required. Made with tender chicken, instant rice, and three classic cream soups, this easy casserole is a weeknight favorite that’s as nostalgic as it is satisfying.
Ingredients
-
3 chicken breasts, cut into cubes
-
2 cups water (475 ml)
-
2 cups instant white rice (370 g)
-
1 can (10.75 oz / 305 g) cream of chicken soup
-
1 can (10.75 oz / 305 g) cream of celery soup
-
1 can (10.75 oz / 305 g) cream of mushroom soup
-
Salt and black pepper, to taste
-
½ cup butter, sliced into pats (115 g)
Instructions
-
Preheat oven to 400°F (200°C) and lightly grease a large casserole dish.
-
In the dish, combine cubed chicken, water, rice, and all three soups. Stir to combine.
-
Season with salt and black pepper to taste.
-
Evenly distribute butter pats over the top.
-
Cover tightly with foil and bake for 60–75 minutes until rice is tender and chicken is cooked.
-
Let rest 10–15 minutes before serving to allow it to set.
Notes
Keep the foil tightly sealed during baking for moist, fluffy rice.
Add frozen peas, carrots, or broccoli for extra nutrients.
Boneless thighs can replace chicken breasts for a richer flavor.
No cream of celery? Use two cans of mushroom or substitute cream of onion.
- Prep Time: 10 minutes
- Cook Time: 60–75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American