Description
Mamaw’s Chicken and Rice Casserole is a creamy, comforting Southern classic made with simple pantry staples like white rice, cream soups, and chicken breasts. This easy casserole recipe is perfect for busy weeknights or Sunday dinners, and it’s family-approved with rich, savory flavors. Discover why it’s one of the best baked chicken and rice casseroles!
Ingredients
1 cup uncooked white rice
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of celery soup
1 1/2 cups water
3 boneless skinless chicken breasts
4 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix together the rice, cream of chicken soup, cream of celery soup, water, salt, and pepper.
3. Pour the mixture evenly into the prepared baking dish.
4. Place chicken breasts on top of the rice mixture and slightly nestle them in.
5. Drizzle melted butter over the chicken and rice.
6. Cover the dish tightly with foil and bake for 1 hour.
7. Uncover and continue baking for 20 to 30 minutes until chicken is cooked through and the top is lightly golden.
8. Let rest for 5 to 10 minutes before serving.
Notes
Mamaw always said to cover tightly with foil so the rice stays moist.
Use chicken thighs if you prefer juicier meat and deeper flavor.
For a cheesy twist, sprinkle shredded cheddar on top during the last 10 minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 435
- Sugar: 2g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 96mg