If you’re craving a meal that feels like a warm hug from your grandma, Mamaw’s Chicken and Rice Casserole Recipe is exactly what you need. This classic dish blends tender chicken thighs nestled atop a creamy trio of soups and fluffy rice, baked to golden perfection. It’s comfort food at its finest, combining flavors and textures that bring back memories of home-cooked dinners shared around the family table. Whether you’re feeding loved ones or treating yourself, this recipe promises a satisfying, hearty meal you’ll want to make again and again.
Ingredients You’ll Need
The magic of Mamaw’s Chicken and Rice Casserole Recipe is in its simplicity. Each ingredient plays an essential role, crafting a dish that’s richly textured, deeply flavorful, and beautifully balanced from start to finish.
- 1 cup uncooked long grain white rice: Provides the perfect fluffy base that absorbs all the delicious juices.
- 1 can (10.5 oz) cream of chicken soup: Adds savory creaminess to the dish’s body and flavor depth.
- 1 can (10.5 oz) cream of mushroom soup: Brings an earthy, silky smooth layer that rounds out the taste.
- 1 can (10.5 oz) cream of celery soup: Adds subtle herbal notes and extra creaminess to elevate the casserole.
- 1 1/2 cups water or chicken broth: Keeps everything moist and infuses the rice with flavor as it cooks.
- 1 teaspoon onion powder: Enhances the savoriness without overpowering the other ingredients.
- 1/2 teaspoon garlic powder: Adds a gentle, aromatic kick that wakes up the palate.
- 1/2 teaspoon black pepper: Provides just enough spice to balance the creamy elements.
- 1/2 teaspoon salt: Essential for seasoning all those rich flavors.
- 4 bone-in, skin-on chicken thighs or breasts: The star protein of the casserole, tender and juicy when baked.
- 1 tablespoon butter (optional, for dotting on top): Locks in moisture and gives the crust a golden, luscious finish.
- Chopped parsley for garnish (optional): A fresh, vibrant touch to brighten up the final presentation.
How to Make Mamaw’s Chicken and Rice Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. This ensures your casserole won’t stick and will bake evenly, setting the stage for a perfect outcome.
Step 2: Mix the Creamy Base
In a large bowl, whisk together the rice, cream of chicken, cream of mushroom, and cream of celery soups along with water or chicken broth. Sprinkle in the onion powder, garlic powder, salt, and black pepper. Stir it all together until completely combined—this mixture is the flavorful cradle for your chicken and rice to cook in.
Step 3: Assemble the Casserole
Pour the creamy rice mixture into the prepared baking dish, spreading it out evenly. Nestle the chicken pieces on top with the skin side facing up to allow for gorgeous browning and crispiness. For a final touch of richness, dot small bits of butter over the chicken if you’re using it.
Step 4: Cover and Bake
Cover the dish tightly with foil to trap moisture and bake for 1 hour. This slow baking steams the rice and cooks the chicken thoroughly while melding all the comfort flavors.
Step 5: Uncover and Finish Baking
After the initial bake, remove the foil and bake for an additional 25 to 30 minutes. This step lets the chicken skin crisp up, turns the casserole golden, and ensures the rice is perfectly tender. Once done, allow it to rest for 5 to 10 minutes before serving.
How to Serve Mamaw’s Chicken and Rice Casserole Recipe
Garnishes
Sprinkle freshly chopped parsley over the top for a burst of color and a little fresh herb flavor that complements the rich, creamy casserole beautifully. You can also add a squeeze of lemon juice for a subtle brightness if you like.
Side Dishes
This casserole is hearty on its own but pairs wonderfully with crisp green beans, a simple side salad, or roasted vegetables. These sides add texture contrast and a fresh element to round out your meal.
Creative Ways to Present
For a cozy family dinner, serve the casserole straight from the baking dish to keep everyone warm and comfortable. For a special occasion, plate individual servings with a sprinkling of toasted almonds or crispy fried onions on top to add crunch and sophistication.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The casserole holds up well for 3 to 4 days without losing flavor or texture, making it perfect for next-day lunches or quick dinners.
Freezing
You can freeze Mamaw’s Chicken and Rice Casserole Recipe either before or after baking. For best results, cover the casserole tightly with foil and then plastic wrap to avoid freezer burn. Frozen casseroles will keep for up to 3 months—ideal for prepping meals ahead.
Reheating
Reheat the casserole in a preheated 350°F oven until warmed through, about 20 to 30 minutes if chilled, or longer if frozen. Cover it loosely with foil to prevent the top from overbrowning. You can also reheat individual portions in the microwave, but the oven method preserves the texture best.
FAQs
Can I use boneless chicken instead of bone-in?
Absolutely! Boneless chicken thighs or breasts can be used; just reduce the baking time by roughly 10 to 15 minutes to avoid drying out the meat. Keep an eye on doneness to make sure your chicken stays juicy.
Is it okay to use only one or two of the cream soups instead of all three?
You can customize this recipe by mixing fewer cream soups, but using all three contributes to the signature flavor and creamy texture of Mamaw’s Chicken and Rice Casserole Recipe. Reducing the variety may affect the richness slightly, but it will still be delicious!
Can I add vegetables to the casserole?
Definitely! Chopped mushrooms, peas, or diced carrots work well cooked into the rice mixture. Just be cautious with watery vegetables to avoid making the casserole soggy; pre-cooking or draining them first helps maintain the perfect texture.
What type of rice works best for this casserole?
Long grain white rice is recommended because it cooks evenly and stays fluffy, absorbing the creamy soup mixture without turning mushy. Avoid quick-cooking or instant rice, as their shorter cooking times will throw off the bake.
Can I make this casserole dairy-free?
This recipe relies on creamy soups that usually contain dairy, but you can find or make dairy-free creamy soup alternatives to swap in. Using chicken broth instead of water and dairy-free butter options will help maintain both flavor and texture.
Final Thoughts
Mamaw’s Chicken and Rice Casserole Recipe is more than just a meal; it’s a tradition wrapped up in creamy comfort and hearty flavors. Easy to prepare and utterly satisfying, it’s the kind of dish that makes any house feel like home. Next time you want to share something special with loved ones, give this recipe a try and watch it become a beloved classic in your own kitchen.
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Mamaw’s Chicken and Rice Casserole Recipe
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Diet: Nut-Free
Description
Mamaw’s Chicken and Rice Casserole is a comforting and hearty baked dish featuring tender chicken thighs layered over a creamy, flavorful rice mixture made with three types of cream soups and seasoned with onion and garlic powders. This easy-to-make casserole is perfect for a satisfying family meal, combining the rich taste of baked chicken with a moist, savory rice base.
Ingredients
Rice Mixture
- 1 cup uncooked long grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 1 1/2 cups water or chicken broth
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Chicken and Garnish
- 4 bone-in, skin-on chicken thighs or breasts
- 1 tablespoon butter (optional, for dotting on top)
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare the rice mixture: In a large bowl, whisk together uncooked rice, cream of chicken, mushroom, and celery soups, water or chicken broth, onion powder, garlic powder, salt, and black pepper until fully combined and smooth.
- Assemble the casserole: Pour the rice mixture into the prepared baking dish and spread it evenly across the bottom. Arrange the chicken pieces on top of the rice mixture with the skin side facing up for crispiness.
- Add butter (optional): If desired, dot the top of the chicken with small pieces of butter to enhance flavor and browning.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake for 1 hour to allow the rice to cook through and the chicken to begin tenderizing.
- Uncover and continue baking: Remove the foil and bake uncovered for an additional 25 to 30 minutes, or until the chicken is golden brown, cooked through (internal temperature reaches 165°F / 74°C), and the rice is tender.
- Rest and garnish: Let the casserole rest for 5 to 10 minutes after removing from the oven. Garnish with chopped parsley if desired before serving to add a fresh touch.
Notes
- You can substitute boneless, skinless chicken thighs or breasts; just reduce baking time by about 10 to 15 minutes to prevent drying out.
- For a crispier chicken skin or rice top, broil the casserole for the last 3 to 5 minutes, watching carefully to avoid burning.
- Use chicken broth instead of water for a richer flavor in the rice mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
