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

Scale

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)

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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