Mamaw’s Chicken and Rice Casserole

For Mamaw’s Chicken and Rice Casserole, you’ll need a few simple and affordable ingredients. Begin by cutting three boneless , skinless chicken breasts into roughly 1-inch cubes using a sharp knife or kitchen shears. In addition to the chicken , you’ll need some water to serve as the liquid base for the dish, as well as instant white rice which can be easily found at any grocery store.

The secret to this classic recipe is the use of canned soups, which contribute rich flavors and a creamy texture. You’ll need cream of chicken soup , cream of celery soup, and cream of mushroom soup for this recipe. Add a dash of salt and pepper for seasoning, or customize the flavor to suit your taste.

To add a little extra indulgence to the dish , a stick of butter can be placed on top for an added burst of richness, although you can use less if preferred. If you’re feeling creative, this recipe can be easily modified to include different ingredients .

Shredded rotisserie chicken can be used as a convenient substitute for fresh chicken , and broccoli can be added to the mix to provide color and flavor . For a richer taste , shredded cheddar or pepper jack cheese can also be added.


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After enjoying your casserole, be sure to store any leftovers in an airtight container in the refrigerator for up to four days. When reheating, add a few drops of water to keep the rice moist and ensure that it is heated to at least 165 degrees Fahrenheit to prevent any bacteria growth. If you’d like to freeze the dish for later, cook it in an aluminum pan and allow it to cool completely before covering it with storage wrap and aluminum foil .

It can be stored in the freezer for up to three months and reheated in the oven or microwave after thawing overnight in the refrigerator.


  • 3 chicken breasts, cut into cubes
  • 2 cups water
  • 2 cups instant white rice
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (10.75 ounce) can cream of celery soup
  • 1 (10.75 ounce) can cream of mushroom soup
  • salt and ground black pepper to taste
  • ½ cup butter, sliced into pats
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To cook Mamaw’s Chicken and Rice Casserole, start by preheating your oven to 400 degrees F (200 degrees C) and greasing the sides and bottom of a casserole dish. Then, add the cubed chicken, 2 cups of water, 2 cups of instant white rice, a can of cream of chicken soup, a can of cream of celery soup, and a can of cream of mushroom soup to the prepared casserole dish, and season with salt and pepper.

Arrange pats of butter evenly over the top of the chicken mixture, then bake the casserole in the preheated oven for 1 hour to 75 minutes, or until the rice is tender and the chicken is cooked through. Allow the casserole to cool for 10 to 15 minutes before serving. Leftovers can be stored in the fridge for up to four days or frozen for up to three months. Be sure to reheat thoroughly before serving.

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