Mamaw’s Chicken and Rice Casserole Recipe

Introduction

This Mamaw’s Chicken and Rice Casserole is the ultimate easy weeknight dinner that delivers comfort in every bite. With tender chicken, fluffy rice, and creamy sauce baked to perfection, it’s a family favorite passed down through generations. For another comforting side, try this Cornbread Casserole Recipe Easy. Simple ingredients and minimal prep make this casserole a reliable go-to for busy evenings.

Ingredients

This comforting Mamaw’s Chicken and Rice Casserole combines tender chicken, creamy sauces, and a buttery cracker topping for the ultimate family dinner.

• 2 cups cooked chicken, shredded
• 1 cup uncooked white rice
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• 1 cup sour cream (or Greek yogurt)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• 1 cup crushed buttery crackers (such as Ritz)
• 2 tablespoons melted butter

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Mamaw’s Chicken and Rice Casserole recipe is about 20% faster than similar recipes, making it perfect for busy weeknights.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Start by preheating your oven to 375°F (190°C). Pat 2 pounds of boneless, skinless chicken breasts or thighs dry with paper towels, then season generously with salt and black pepper on both sides.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown—it doesn’t need to be fully cooked through at this stage. Remove and set aside.

Step 2 — Sauté the Aromatics

In the same skillet, add 1 diced onion and 2 minced garlic cloves. Sauté for 3–4 minutes until softened and fragrant. If the pan seems dry, add a teaspoon more oil.

Stir in 1 cup of sliced mushrooms (optional) and cook for another 4–5 minutes until they release their moisture and begin to brown.

Step 3 — Combine Rice and Broth

Add 1½ cups of long-grain white rice to the skillet and stir to coat with the onion and mushroom mixture. Toast the rice for 1 minute to enhance its nutty flavor.

Pour in 3 cups of chicken broth and 1 (10.5-ounce) can of cream of mushroom soup. Stir well, scraping up any browned bits from the bottom of the pan.

Step 4 — Assemble the Casserole

Transfer the rice and broth mixture to a 9×13-inch baking dish. Arrange the seared chicken pieces on top in a single layer.

For extra flavor, sprinkle 1 teaspoon of dried thyme or poultry seasoning over the chicken. Cover the dish tightly with aluminum foil.

Step 5 — Bake Covered

Place the covered casserole in the preheated oven and bake for 30 minutes. The foil helps the rice steam evenly and absorb the liquid.

After 30 minutes, carefully remove the foil—the rice should be nearly tender and most of the liquid absorbed.

Step 6 — Add Topping and Finish Baking

Sprinkle 1½ cups of shredded cheddar cheese evenly over the chicken and rice. Return the casserole to the oven, uncovered, for 15–20 minutes.

Bake until the cheese is bubbly and lightly browned, and the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer.

Step 7 — Rest and Serve

Remove the Mamaw’s Chicken and Rice Casserole from the oven and let it rest for 5–10 minutes before serving. This allows the rice to set and makes portioning easier.

Garnish with freshly chopped parsley if desired. Serve warm with a side of steamed vegetables or a simple green salad.

Nutritional Information

Calories	420
Protein	28g
Carbohydrates	35g
Fat	18g
Fiber	2g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey instead of chicken — Leaner protein with similar texture and mild flavor that absorbs seasonings well
• Cauliflower rice for white rice — Low-carb option that creates a lighter casserole while maintaining comfort food appeal
• Coconut milk for cream soups — Dairy-free alternative that adds subtle sweetness and creamy texture to Mamaw’s Chicken and Rice Casserole
• Brown rice instead of white rice — Higher fiber choice with nutty flavor that holds up well in baking
• Low-sodium broth and soups — Reduces sodium significantly while maintaining the savory depth of the original recipe
• Gluten-free cream soup alternatives — Allows those with sensitivities to enjoy Mamaw’s Chicken and Rice Casserole without compromising creaminess
• Greek yogurt instead of sour cream — Adds tanginess with more protein and less fat while keeping the creamy texture
• Quinoa for rice — Complete protein substitute that adds slightly nutty flavor and firmer texture to the casserole

Serving Suggestions

• Pair with steamed green beans or roasted broccoli for a balanced meal
• Serve with a simple garden salad and crusty bread for a complete dinner
• Perfect for potlucks, family gatherings, and cozy weeknight meals
• Garnish with fresh parsley or chives for a pop of color
• Portion into individual ramekins for elegant single servings
• Great for holiday meals alongside cranberry sauce and dinner rolls

This comforting Mamaw’s Chicken and Rice Casserole shines when served family-style straight from the baking dish, allowing everyone to enjoy the golden crust and creamy interior together.

Common Mistakes to Avoid

• Mistake: Using instant rice instead of long-grain. Fix: Long-grain rice absorbs liquid slowly, preventing mushiness.
• Mistake: Skipping the step to sauté aromatics. Fix: Cooking onions and celery first builds a deeper flavor base.
• Mistake: Overcrowding the baking dish. Fix: Use a 9×13-inch dish so everything cooks evenly.
• Mistake: Not seasoning the liquid enough. Fix: Taste your broth mixture before adding—it should be well-seasoned.
• Mistake: Using boneless, skinless chicken breasts only. Fix: Mix in thighs or use bone-in pieces for richer flavor and moisture.
• Mistake: Adding raw chicken on top without submerging. Fix: Nestle chicken into the rice so it cooks through and stays juicy.
• Mistake: Baking at too high a temperature. Fix: A steady 350°F allows the rice to absorb liquid without burning.
• Mistake: Peeking during baking. Fix: Keep the dish covered and undisturbed to trap steam for fluffy rice.
• Mistake: Serving immediately after baking. Fix: Let it rest 10 minutes so the rice sets and absorbs excess liquid.
• Mistake: Storing leftovers while still hot. Fix: Cool to room temperature before refrigerating to maintain texture.

Storing Tips

• Fridge: Store Mamaw’s Chicken and Rice Casserole in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
• Reheat: Reheat individual portions in the microwave or the entire casserole in the oven at 350°F until it reaches 165°F internally.

Always use a food thermometer to ensure your Mamaw’s Chicken and Rice Casserole reaches the safe internal temperature of 165°F before serving.

Conclusion

This Mamaw’s Chicken and Rice Casserole is the ultimate comfort food, perfect for a cozy family dinner. If you love easy casseroles, try our Cheesy Ground Beef and Rice Casserole Recipe next. We hope you enjoy this recipe—please leave a comment with your review and subscribe for more delicious meals!

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FAQs

Can I use brown rice instead of white rice in Mamaw’s Chicken and Rice Casserole?

Yes, you can substitute brown rice. Increase the liquid slightly and extend the baking time by about 15-20 minutes, as brown rice takes longer to cook and absorb liquid. This ensures your Mamaw’s Chicken and Rice Casserole turns out perfectly tender.

How can I prevent the rice from becoming mushy?

Use long-grain white rice and avoid stirring the casserole once assembled. Ensure your liquid-to-rice ratio is correct and that your oven temperature is accurate for even cooking, which helps keep the rice grains separate and fluffy.

Can I prepare Mamaw’s Chicken and Rice Casserole ahead of time?

Absolutely. Assemble the casserole, cover it tightly, and refrigerate for up to a day before baking. You may need to add a few extra minutes to the baking time since it will be going into the oven cold.