Name: Mamaw’s Chicken and Rice Casserole Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Southern American
Ingredients: 4 boneless skinless chicken breasts; 1 cup uncooked long grain white rice; 1 (10.5-ounce) can cream of chicken soup; 1 (10.5-ounce) can cream of mushroom soup; 1 1/2 cups low-sodium chicken broth; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon butter (cut into small pieces); Chopped parsley (optional for garnish)

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Mamaw’s Chicken and Rice Casserole is the definition of old-school comfort food, and believe me, it’s earned its special place at so many family tables for good reason. Tender chicken breasts nestle atop a bed of velvety, savory rice, soaking in the goodness of creamy soups and aromatic seasonings as they bake. If you’re craving a fuss-free meal that tastes like home, this dish wraps you in warmth from the very first bite—and the leftovers are somehow even better the next day! Let’s dig into why this Southern classic deserves a spot in your recipe rotation.

Mamaw’s Chicken and Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of Mamaw’s Chicken and Rice Casserole is that you don’t need a long, fancy ingredient list—just simple staples that come together in the most magical way. Each component plays a vital role, from the juicy chicken and fluffy rice to the creamy soups that give this casserole its signature texture.

Chicken Breasts: Boneless, skinless, and easy to prep, these become wonderfully tender as they bake right on top of the rice.
Long Grain White Rice: Uncooked rice soaks up all the flavorful liquid and becomes perfectly fluffy with a creamy bite.
Cream of Chicken Soup: Adds a rich, savory base that keeps the casserole moist and cohesive.
Cream of Mushroom Soup: Adds complexity and earthy flavor, balancing out the richness of the other soup.
Low-Sodium Chicken Broth: Helps the rice cook and infuses every bite with savoriness without making things too salty.
Garlic Powder: Brings gentle warmth and aromatic depth to the casserole.
Onion Powder: Lends subtle sweetness and enhances the overall savoriness.
Salt and Black Pepper: The classic seasonings for perfect balance—don’t skip these!
Butter: Dotted on top, it finishes the casserole with a glossy, lovely richness.
Chopped Parsley (optional): This fresh garnish is optional, but it adds a pop of color and freshness right before serving.

How to Make Mamaw’s Chicken and Rice Casserole

Step 1: Prep the Oven and Baking Dish

Preheat your oven to 350°F. Grab a 9×13-inch baking dish and give it a quick spray or grease to prevent sticking and make serving a breeze. This is the first, crucial step for ensuring your Mamaw’s Chicken and Rice Casserole cooks evenly and releases beautifully after baking.

Step 2: Mix Up the Creamy Rice Base

In a large bowl, combine the uncooked long grain white rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed—this mixture becomes a savory, creamy foundation for the casserole. You’ll see the rice swimming in a luscious, pale yellow pool, ready to soak up all those flavors as it bakes.

Step 3: Assemble the Casserole

Pour the creamy rice mixture into your prepared baking dish and spread it out evenly. Next, nestle the chicken breasts right on top of the rice, spacing them out for even cooking. Dot the top of the chicken and rice with the pieces of butter. The butter will melt down as the casserole bakes, creating gorgeous, savory pockets throughout.

Step 4: Cover, Bake, and Finish

Cover the dish tightly with aluminum foil. This important step traps steam so the rice cooks evenly and the chicken stays juicy. Bake for 1 hour and 15 minutes. Once time is up, carefully peel back the foil and check if the chicken is cooked through (165°F with a meat thermometer) and the rice is tender. If the rice needs a bit more time, bake uncovered for an extra 10–15 minutes. Rest the dish for 5 minutes before you scoop and serve—those flavors need a minute to settle!

How to Serve Mamaw’s Chicken and Rice Casserole

Garnishes

Sprinkle your finished Mamaw’s Chicken and Rice Casserole with a generous handful of freshly chopped parsley right before serving. This simple flourish adds a lovely pop of color and a hint of freshness that compliments the creamy, comforting flavors. For an extra homey touch, a dusting of paprika or a few twists of cracked black pepper works beautifully as well.

Side Dishes

This casserole truly stands on its own, but it sings when paired with sides that offer a bit of crunch or acidity. Consider a crisp green salad tossed in vinaigrette, sautéed green beans, or roasted broccoli. Homemade biscuits or crusty bread are always a hit, perfect for mopping up any creamy sauce left on your plate.

Creative Ways to Present

If you want to take your presentation up a notch, serve individual portions in shallow bowls and sprinkle with your garnish of choice. You can also layer the casserole with a handful of shredded cheddar cheese during the last 10 minutes of baking for a gooey topping. Extra touches like lemon wedges or hot sauce on the side let everyone customize their plate just the way they like it.

Make Ahead and Storage

Storing Leftovers

Leftover Mamaw’s Chicken and Rice Casserole tastes just as delightful the second time around! Let the casserole cool completely before covering tightly with foil or transferring to an airtight container. Stored in the fridge, it will keep for up to 3 days—perfect for next-day lunches or easy meal prep for busy weeknights.

Freezing

This casserole is a freezer-friendly wonder. Once baked and cooled, divide it into meal-sized portions and store in freezer-safe containers. Wrap well to prevent freezer burn and label with the date; it stays fresh for up to 2 months. To freeze unbaked, assemble everything (except the parsley), cover tightly, and freeze. Simply thaw in the fridge overnight before baking as instructed.

Reheating

For best results, reheat leftovers in a 350°F oven, covered with foil until piping hot and bubbly—usually 20–25 minutes. If you’re in a hurry, the microwave works too: warm individual servings in 1-minute intervals until heated through. Add a splash of broth for extra creaminess if needed, and always check that the chicken is fully warmed.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are just as delicious in Mamaw’s Chicken and Rice Casserole—they turn out even juicier and bring a deeper, savory flavor to each bite. Adjust the bake time if using boneless, skinless thighs as they may cook slightly faster than breasts.

What vegetables can I add?

You can easily bulk up this casserole with frozen peas, diced carrots, sliced mushrooms, or even chopped broccoli stirred right into the rice mixture before baking. The extra veggies add nutrition, flavor, and beautiful pops of color to the finished dish.

Is it okay to use brown rice or a different grain?

Brown rice can be used, but it requires a longer cook time and may need extra broth. Stick to long grain white rice for best results, but if you’re feeling adventurous, wild rice or a blend can offer a heartier texture—just watch the cooking time and adjust liquid as needed.

Can I assemble the casserole ahead of time?

You bet! Prepare everything through Step 3, cover the dish, and refrigerate for up to 24 hours before baking. Let it sit at room temperature while the oven preheats to ensure even cooking, and add a few minutes to the bake time if starting cold from the fridge.

How do I know when the chicken is fully cooked?

The most reliable way is to use an instant-read thermometer—the center of each chicken breast should reach 165°F. You’ll also notice the chicken is no longer pink inside, the rice is tender, and the edges are bubbling. If you have any doubts, bake uncovered for a few extra minutes.

Final Thoughts

If you’re searching for a dependable, soul-soothing recipe that fills your kitchen with irresistible aromas and your dinner table with satisfied smiles, Mamaw’s Chicken and Rice Casserole is begging to become your new favorite. There’s just something magical about the way simple ingredients transform into a dish that feels like a warm hug from the inside out. Make it once, and I have a hunch you’ll find yourself returning to it again and again. Happy cooking, and enjoy every comforting forkful!

Mamaw’s Chicken and Rice Casserole Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Mamaw’s Chicken and Rice Casserole is a comforting and flavorful dish that the whole family will love. Tender chicken breasts are baked to perfection on a bed of creamy rice, creating a hearty and satisfying meal.

Ingredients

Scale

Chicken and Rice:

4 boneless skinless chicken breasts
1 cup uncooked long grain white rice
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can cream of mushroom soup
1 1/2 cups low-sodium chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter (cut into small pieces)
Chopped parsley (optional for garnish)

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Instructions

Preheat the oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
Prepare the rice mixture: In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until well blended.
Assemble the casserole: Pour the rice mixture into the prepared baking dish and spread evenly. Place the chicken breasts on top of the rice mixture and dot with butter pieces.
Bake: Cover the dish tightly with foil and bake for 1 hour and 15 minutes. Check that the rice is tender and the chicken is cooked through. If needed, bake uncovered for an additional 10–15 minutes.
Serve: Let the casserole rest for 5 minutes before serving. Garnish with parsley if desired.