Mamaw’s Chicken and Rice Casserole

WANT TO SAVE THIS RECIPE?

There’s something undeniably heartwarming about Mamaw’s Chicken and Rice Casserole. This dish brings back memories of Sunday dinners around the table, filled with stories, laughter, and second helpings. Creamy, cheesy, and packed with tender chicken and fluffy rice, it’s the kind of comfort food that never goes out of style.

Whether you’re feeding a hungry family, taking dinner to a friend in need, or simply craving a meal that feels like a warm hug, this casserole hits the spot. With just a few pantry staples and minimal prep, it delivers big-time flavor with a nostalgic twist.

---

Preparation Phase & Tools to Use

To make Mamaw’s Chicken and Rice Casserole, having the right tools on hand streamlines the process and ensures consistent results:

• 9×13-inch Baking Dish: This is the perfect size to hold all the delicious layers without spilling over.
• Large Mixing Bowl: Needed for combining all the ingredients evenly.
• Wooden Spoon or Silicone Spatula: Helps mix everything together gently so the rice doesn’t break down too much.
• Measuring Cups and Spoons: Precision ensures the right balance of creaminess and flavor.
• Aluminum Foil: Crucial for covering the dish as it bakes to keep in moisture.

Using these tools not only simplifies the process but also helps the casserole cook evenly and stay perfectly moist.

---

Ingredients for the Mamaw’s Chicken and Rice Casserole

• Cooked Chicken: The star of the show—use rotisserie or any pre-cooked chicken for rich flavor and ease.
• Uncooked White Rice: Adds heartiness and absorbs all the creamy, savory flavors while baking.
• Cream of Chicken Soup: Brings creamy texture and depth, binding the ingredients into a luscious filling.
• Cream of Mushroom Soup: Adds earthiness and enhances the savory layers.
• Chicken Broth: Provides the needed liquid for the rice to cook and infuses everything with extra chicken flavor.
• Salt & Pepper: Basic but essential for seasoning and balance.
• Cheddar Cheese: Melts into a gooey, golden topping that makes each bite irresistible.
• Cooked Bacon (optional): Crumbles on top for smoky crunch and extra indulgence.
• Chopped Green Onions (optional): Brightens the dish with a fresh finish.

How To Make the Mamaw’s Chicken and Rice Casserole

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the uncooked white rice, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir until smooth. Fold in the cooked chicken, and season with salt and pepper to taste.

Step 3: Assemble in Baking Dish

Pour the mixture evenly into the prepared baking dish. Use a spatula to level the surface.

Step 4: Bake Covered

Cover the dish tightly with aluminum foil and bake for 45-50 minutes. This ensures the rice cooks through by steaming in the oven.

Step 5: Add Cheese and Finish Baking

Remove the foil and sprinkle cheddar cheese (and bacon, if using) over the top. Return to the oven uncovered and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Once out of the oven, sprinkle with chopped green onions (if desired) and let sit for 5 minutes before serving to allow everything to set.

---

How to Serve and Store Mamaw’s Chicken and Rice Casserole

Mamaw’s Chicken and Rice Casserole is best served hot, straight from the oven. It pairs wonderfully with a crisp green salad or steamed veggies to balance its creamy richness. For a Southern-style dinner, try adding a side of sweet corn or skillet cornbread.

Leftovers keep well and are even better the next day as the flavors meld together. Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 325°F until heated through or microwave individual servings for 1-2 minutes. You can also freeze portions in freezer-safe containers for up to 2 months—just thaw overnight in the fridge before reheating.

---

Frequently Asked Questions

What kind of chicken works best?

Any cooked chicken will do—rotisserie, baked, grilled, or boiled. Leftovers work great and add an extra layer of flavor.

Can I substitute the cream soups?

Yes! You can use cream of celery soup or even a homemade white sauce if you prefer to avoid canned soups.

Do I have to cook the rice beforehand?

Nope. The uncooked rice cooks in the casserole as it bakes, soaking up all the flavorful liquid.

Is it possible to make this ahead of time?

Absolutely. You can assemble it up to a day in advance and refrigerate it covered. When ready to bake, let it come to room temperature and then pop it in the oven.

Can I add vegetables?

Definitely! Frozen peas, carrots, or broccoli make great additions and add some color and nutrients to the dish.

What if I don’t have cheddar cheese?

Feel free to use any melting cheese like Monterey Jack, mozzarella, or a blend for a delicious twist.

---

Want More Casserole Ideas?

If you love Mamaw’s Chicken and Rice Casserole, here are a few more hearty and comforting dishes you’ll want to try next:

• Chicken Cordon Bleu Casserole for a creamy, cheesy twist on a classic dish.
• Mexican Cornbread Casserole packed with bold flavors and hearty layers.
• Scalloped Corn Casserole as a sweet-and-savory side that pairs beautifully with any main.
• Million Dollar Ravioli Casserole for a rich, cheesy, pasta-packed dinner.
• Chicken and Stuffing Casserole if you’re craving Thanksgiving flavors any time of the year.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out. Did you mix in veggies or stick to the classic? Add extra cheese on top?

I love seeing your variations and helping make these dishes your own. Don’t hesitate to share your tweaks or questions—we’re all in this kitchen together!

---

Print

WANT TO SAVE THIS RECIPE?