Description
Mamaw’s Chicken and Rice Casserole is a comforting Southern American dish featuring tender chicken breasts baked in a creamy mixture of three savory soups and long-grain white rice. This easy-to-make casserole is perfect for weeknight dinners or make-ahead meals, offering a rich and hearty flavor with simple pantry ingredients.
Ingredients
Scale
Chicken and Rice Mixture
- 3 boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of celery soup
- 1 cup water or chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings and Garnishes
- 1 tablespoon butter (cut into small pieces)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Mix Rice and Soups: In a large mixing bowl, combine the uncooked long-grain white rice with the cream of chicken soup, cream of mushroom soup, cream of celery soup, water or chicken broth, garlic powder, onion powder, salt, and black pepper. Stir everything thoroughly until the mixture is smooth and well blended.
- Assemble the Casserole: Pour the soup and rice mixture evenly into the prepared baking dish and spread it out uniformly. Place the boneless, skinless chicken breasts on top of the rice mixture and gently press them in slightly so they sit snugly.
- Add Butter and Cover: Dot the top of the chicken breasts with the small pieces of butter. Cover the dish tightly with aluminum foil to keep moisture sealed during baking.
- Bake Covered: Place the casserole in the preheated oven and bake for 1 hour and 15 minutes, allowing the rice to cook through and the chicken to become tender.
- Uncover and Finish Baking: Carefully remove the foil and continue baking for another 10 to 15 minutes until the chicken is fully cooked (internal temperature of 165°F) and the rice is tender and slightly crisp on top.
- Garnish and Serve: Remove from the oven and sprinkle chopped fresh parsley over the casserole if desired before serving. Enjoy warm as a hearty main course.
Notes
- You can substitute chicken thighs for chicken breasts to add extra flavor and tenderness.
- For a cheesy variation, sprinkle shredded cheddar cheese on top during the last 10 minutes of baking.
- This casserole is excellent for make-ahead meal prep and reheats well for leftovers.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 2g
- Sodium: 950mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
