Mamaw’s Chicken and Rice Casserole is simple, creamy comfort food that feels like it came straight from a family dinner table. Tender chicken, soft rice, and three kinds of cream soup bake together under a layer of melting butter, creating a rich, homestyle dish with almost no prep work.
Everything bakes in one pan: the rice soaks up seasoned broth from the soups and water, the chicken cubes turn juicy and flavorful, and the butter on top browns into a delicate, salty crust. It’s an easy, filling casserole that reheats well and is perfect for busy nights or potlucks.
Ingredients
- 3 chicken breasts, cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 can (10.5–10.75 oz) cream of chicken soup
- 1 can (10.5–10.75 oz) cream of celery soup
- 1 can (10.5–10.75 oz) cream of mushroom soup
- Salt and ground black pepper, to taste
- 1/2 cup butter, sliced into pats
Step‑by‑Step Instructions
1. Prep the oven and dish
- Preheat oven to 400°F (200°C).
- Grease the bottom and sides of a 9×13‑inch casserole dish so nothing sticks.
2. Mix everything in the pan
In the greased dish, stir together:
- Cubed chicken
- Water
- Instant rice
- Cream of chicken, cream of celery, and cream of mushroom soups
Season generously with salt and black pepper and mix until the rice is evenly coated and the chicken is distributed throughout.
3. Top with butter
Lay the butter slices evenly over the surface of the casserole. As it bakes, the butter melts down into the rice and soups, adding richness and helping the top brown lightly.
4. Bake until tender and bubbly
Bake uncovered for about 60–75 minutes, until:
- The rice is soft and cooked through
- The chicken pieces are hot and cooked to the center
- The top is bubbling and lightly golden around the edges
If the top is browning too quickly before the rice is done, loosely tent with foil.
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