Description
Mamaw’s Chicken and Rice Casserole is the ultimate Southern comfort food—creamy, hearty, and made with pantry staples in a single dish. This no-fuss baked chicken recipe is perfect for busy weeknights, potlucks, or cozy Sunday suppers with the family.
Ingredients
3 chicken breasts, cubed
2 cups water
2 cups instant white rice
1 can (10.75 oz) cream of chicken soup
1 can (10.75 oz) cream of celery soup
1 can (10.75 oz) cream of mushroom soup
Salt and ground black pepper to taste
1/2 cup butter, sliced into pats
Instructions
Preheat oven to 400°F and grease a large casserole dish.
In the casserole dish, stir together cubed chicken, water, rice, and all three cream soups.
Season with salt and pepper to taste.
Dot the top evenly with butter pats.
Bake uncovered for 60–75 minutes, until rice is tender and chicken is fully cooked.
Let rest 10–15 minutes before serving for best texture.
Notes
Use instant rice only—regular rice won’t cook properly.
Cover loosely with foil if the top browns too quickly.
You can substitute rotisserie chicken and reduce bake time by 15–20 minutes.
Add frozen vegetables (like peas or broccoli) for a nutrition boost.
Leftovers reheat beautifully with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Plats
- Method: Baked
- Cuisine: American