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Mamaw's Chicken and Rice Casserole

I grew up with this chicken and rice casserole recipe. My Grandmother got it from a lady from church at a potluck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3717.2 kcal

Equipment

  • 1 Casserole Dish
  • 1 Large Mixing Spoon
  • 1 Cutting Board
  • 1 Chef's knife For cubing chicken
  • 1 Measuring Cups

Ingredients
  

Main

  • 3 chicken breasts cut into cubes
  • 2 cups water
  • 2 cups instant white rice
  • 1 10.5 ounce can cream of chicken soup
  • 1 10.5 ounce can cream of celery soup
  • 1 10.5 ounce can cream of mushroom soup
  • salt and ground black pepper to taste
  • ½ cup butter sliced into pats

Instructions
 

  • Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish. Dotdash Meredith Food Studios
  • Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Dotdash Meredith Food Studios
  • Arrange butter evenly over the top of the chicken mixture. Dotdash Meredith Food Studios
  • Bake in the preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Dotdash Meredith Food Studios
  • Cool 10 to 15 minutes before serving. Enjoy! Photographer: Jake Sternquist / Food Styling: Sammy Mila / Prop Styling: Kristen Schooley

Notes

For a richer flavor profile, consider briefly searing the cubed chicken breast in a hot pan with a touch of oil before adding it to the casserole; this develops a flavorful crust and prevents a bland, boiled chicken texture. While the recipe calls for water, substituting chicken broth will significantly deepen the overall taste. To enhance the aromatics, sauté a small diced onion and a clove of minced garlic before combining with the other ingredients. Be mindful of the salt content from the canned soups when seasoning. For a lighter approach, reduce the butter to half or omit it entirely and rely on the cream soups for moisture. Ensure the casserole dish is adequately greased to prevent sticking. A final sprinkle of fresh parsley or chives after baking adds a touch of freshness and color.