Mamaw’s Chicken and Rice Casserole

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Comfort food doesn’t get more heartwarming than Mamaw’s Chicken and Rice Casserole. This timeless dish blends tender chunks of chicken with fluffy, seasoned rice, all nestled beneath a golden, cheesy top layer. It’s the kind of meal that wraps around you like a cozy blanket, perfect for chilly evenings, family dinners, or potlucks. The balance of creamy texture and savory flavor makes every bite feel like home.

This casserole has the magic of minimal prep with maximum flavor. You don’t need fancy ingredients—just a few pantry staples and some chicken. The rice cooks right in the dish, soaking up the rich flavors from the soup and broth, while the cheese on top turns irresistibly gooey and golden. One pan, a handful of ingredients, and a whole lot of satisfaction.

Why You’ll Love This Chicken and Rice Casserole

• It’s a one-dish wonder: fewer dishes, more flavor.
• Kid-friendly and picky-eater approved.
• Easily customizable: add veggies or swap proteins.
• Freezer-friendly and perfect for make-ahead meals.
• Feels like a hug in casserole form.

Preparation Phase & Tools to Use

For Mamaw’s Chicken and Rice Casserole, the key tools are simple but essential:

• 9×13-inch Baking Dish: This ensures even cooking and enough room for all ingredients to blend well.
• Mixing Bowl: Needed to combine the soup, broth, and rice before baking.
• Measuring Cups & Spoons: Precision helps maintain consistency.
• Foil: Use it to cover the casserole during baking to lock in moisture.
• Sharp Knife & Cutting Board: If you’re using fresh chicken or adding veggies.

These tools help streamline your prep and make cleanup a breeze.

Preparation Tips

Use uncooked long grain rice for best results, as instant rice can become too soft or mushy. If you opt for fresh chicken, chop it into bite-sized pieces so it cooks evenly with the rice. You can use pre-cooked rotisserie chicken as a shortcut—just reduce the baking time slightly. Stir everything together thoroughly before transferring to the baking dish to avoid dry rice pockets. And don’t forget the foil during baking—it keeps the steam in and the casserole moist.

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Ingredients for Mamaw’s Chicken and Rice Casserole

• 2 cups cooked chicken (shredded or chopped)
• 1 cup uncooked long grain white rice
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 2 cups chicken broth (low sodium preferred)
• 1/2 cup sour cream (optional for extra creaminess)
• 1 cup shredded cheddar cheese (plus more for topping)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 teaspoon paprika (for topping)
• 2 tablespoons butter (cut into small cubes)
• Optional: chopped parsley or green onions for garnish

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures the casserole bakes evenly and the top turns a beautiful golden color.

Step 2: Prepare the Chicken (If Not Pre-Cooked)

If you’re not using pre-cooked or rotisserie chicken, cook and shred or cube about two chicken breasts. Make sure it’s tender and seasoned lightly with salt and pepper for added flavor.

Step 3: Mix the Base Ingredients

In a large mixing bowl, combine the uncooked long grain rice, cream of chicken soup, cream of mushroom soup, sour cream (if using), chicken broth, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well combined.

Step 4: Add Chicken and Cheese

Fold in the cooked chicken and 1 cup of shredded cheddar cheese. This ensures every bite gets that rich, cheesy flavor along with the chicken and rice.

Step 5: Transfer to Baking Dish

Pour the entire mixture into a greased 9×13-inch baking dish. Spread it out evenly. Dot the top with small cubes of butter, which will melt into the casserole for extra richness.

Step 6: Cover and Bake

Cover the dish tightly with aluminum foil to trap in the steam and help the rice cook fully. Bake in the preheated oven for 50-60 minutes. At the 45-minute mark, check if the rice is tender and liquid has mostly absorbed.

Step 7: Add Final Toppings

Once the rice is tender, remove the foil and sprinkle an extra 1/2 cup (or more) of cheddar cheese on top. Add a dash of paprika for color and flavor. Return the dish to the oven, uncovered, and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Step 8: Let it Rest and Garnish

Remove the casserole from the oven and allow it to rest for 5-10 minutes before serving. Garnish with chopped parsley or green onions for a fresh finish.

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Notes

Mamaw’s Chicken and Rice Casserole is wonderfully adaptable. You can swap the cream of mushroom soup for cream of celery or cream of onion if that’s what you have on hand. The sour cream is optional but adds a tangy richness that makes the casserole even more comforting. For added nutrition, mix in a cup of frozen peas and carrots or chopped broccoli before baking. And don’t worry if the top layer of cheese turns a little golden-brown—it adds a delightful texture and flavor contrast.

Watch Out for These Mistakes While Cooking

• Using instant rice: It can turn mushy and compromise the texture.
• Skipping the foil: This can cause the rice to dry out or cook unevenly.
• Adding raw chicken without adjusting time: Raw chicken can release too much liquid and increase baking time; pre-cooked chicken is recommended.
• Overloading with cheese before baking: Too much cheese from the start can lead to greasy or unevenly cooked casserole—save most of it for the topping.
• Not resting after baking: The casserole needs a few minutes to settle and firm up, making it easier to slice and serve.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or bake in the oven at 325°F until warmed through. This casserole also freezes well—just wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 420
• Protein: 24g
• Carbohydrates: 32g
• Fat: 22g
• Saturated Fat: 10g
• Fiber: 1g
• Sugar: 2g
• Sodium: 780mg
• Cholesterol: 80mg

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but you’ll need to increase the cooking time and liquid slightly, as brown rice takes longer to cook.

Can I make this casserole ahead of time?

Absolutely! You can assemble it the day before, cover it, and store it in the fridge. Bake when ready to serve.

Is it possible to make this recipe dairy-free?

Yes, use dairy-free cream soups, skip the cheese, or use a vegan cheese alternative.

Can I add vegetables to the casserole?

Definitely. Frozen peas, carrots, broccoli, or even mushrooms work well.

How can I make it spicier?

Add a pinch of cayenne pepper, diced jalapeños, or a few dashes of hot sauce to the mixture.

What other cheeses can I use?

Monterey Jack, mozzarella, or a Mexican blend cheese can all work beautifully.

Do I have to cook the chicken before adding it?

Yes, for best results. Using raw chicken requires adjusting the recipe and can result in extra liquid.

What size baking dish should I use?

A standard 9×13-inch baking dish works best to ensure even cooking.

Conclusion

Mamaw’s Chicken and Rice Casserole is more than just a simple meal—it’s a family tradition, a comfort classic, and a reliable go-to for busy nights. With its creamy texture, savory flavor, and cheesy top, this casserole brings people together around the dinner table. Whether you’re making it for a weeknight dinner or sharing it at a potluck, it’s a dish that’s sure to become a favorite in any home.

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