Mamaw’s Chicken and Rice Casserole is one of those heartwarming meals that instantly brings comfort to the table with its rich, creamy texture and old-fashioned charm. This recipe combines tender chicken, fluffy rice, and a velvety sauce that bakes together into the kind of casserole everyone goes back for seconds of—sometimes thirds. It’s incredibly simple to make, relying on pantry staples and timeless flavors that taste like a warm hug.
Whether you’re feeding a full family, prepping meals for the week, or bringing something crowd-pleasing to a potluck, this casserole never disappoints. Its magic lies in the nostalgic combination of flavors that Mamaw perfected years ago, creating a dish that’s cozy, satisfying, and reliably delicious every single time.
Equipment You Will Need
- 9×13-inch baking dish
- Large mixing bowl
- Medium saucepan
- Foil for covering the casserole
- Measuring cups and spoons
- Mixing spoon or spatula
- Whisk
- Nonstick cooking spray
Ingredients List
- 3 cups cooked chicken, shredded or cubed
- 2 cups uncooked long-grain white rice
- 2 cans (10.5 oz each) cream of chicken soup
- 1 can (10.5 oz) cream of celery or cream of mushroom soup
- 3 cups chicken broth
- 1 cup whole milk
- 1 medium onion, finely diced
- 1 cup frozen peas (optional)
- 1 cup shredded cheddar cheese
- ½ cup butter, melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C) and preparing your 9×13-inch baking dish with nonstick cooking spray. This ensures your casserole releases easily and prevents the rice from sticking during baking.
In a large mixing bowl, combine the cream of chicken soup, your third can of soup, the chicken broth, and milk. Whisk until the mixture is smooth and creamy. Add the garlic powder, onion powder, paprika, salt, and pepper. Stir well until everything is fully combined and the mixture smells delightfully savory.
Next, add your uncooked rice straight into the bowl. Stir thoroughly so each grain gets coated in the creamy soup mixture. This helps the rice cook evenly and soak up flavor as the casserole bakes. Once the rice is mixed in, fold in your diced onion and optional peas if using.
Spread this mixture evenly into your greased baking dish. Now add your cooked chicken on top, distributing it across the surface so every scoop will get some. Drizzle the melted butter over everything to enhance richness and help create a silky finish.
Cover the dish tightly with foil to trap in moisture—this step is essential for perfectly cooked rice. Bake the casserole for 60 minutes without removing the foil. After an hour, remove the foil carefully and check the tenderness of the rice. If it’s nearly done, sprinkle your shredded cheddar cheese across the top.
Return the casserole to the oven, uncovered, for 10–15 more minutes, allowing the cheese to melt into a bubbly golden blanket. Once done, let the casserole rest for 10 minutes before serving. This allows the liquids to settle and ensures each serving holds its shape beautifully.
Expert Tips for Success
Mastering Mamaw’s Chicken and Rice Casserole is all about balancing moisture, texture, and flavor for the creamiest finish. One of the most important tips is to use long-grain white rice, which fluffs beautifully and absorbs the creamy sauce without becoming mushy. Avoid rinsing the rice—you want to keep the starch so it helps thicken the casserole as it bakes.
Covering the casserole with foil for most of the baking time is also essential because it traps steam and prevents the rice from drying out. When checking for doneness, always look for tender grains and a thick, cohesive mixture rather than excess liquid.
Another helpful tip is to use freshly cooked or leftover rotisserie chicken, which adds extra flavor and saves time. The melted butter drizzled on top not only enhances the richness but also helps the rice cook evenly throughout the dish.
For the best flavor, allow the casserole to rest before serving—as tempting as it is to dig right in, resting helps the sauce set and creates perfect scoops. For extra flair, garnish with fresh parsley, chives, or a sprinkle of paprika to give the dish a homemade, polished appearance that sparkles on the dinner table.
Variations and Substitutions
One of the most charming things about Mamaw’s recipe is how flexible it is, making it easy to adapt based on what you have in your pantry. You can swap the cream of chicken soup for cream of mushroom or cream of celery to give the casserole a savory twist. If you prefer a cheesier version, mix shredded cheddar into the rice mixture before baking and add another layer on top for a gooey finish.
For a slightly healthier approach, use brown rice—but remember to increase the baking time and liquid since it absorbs more and takes longer to soften. You can also use turkey, ham, or canned chicken if you’re in a pinch.
If vegetables are your thing, add frozen mixed vegetables, broccoli florets, or sliced mushrooms right into the rice mixture before baking. They’ll cook as the casserole bakes and add wonderful color and texture. For people who love bold flavors, add diced green chiles, smoked paprika, or a splash of hot sauce to create kick and depth.
Want a creamier casserole? Add a half cup of sour cream into the mix. This dish adapts beautifully whether you’re feeding picky kids or adventurous adults, making it a dependable go-to meal for busy weeknights.
Serving Suggestions and Pairings
Mamaw’s Chicken and Rice Casserole is wonderfully filling all on its own, but pairing it with the right sides takes it from comforting to absolutely unforgettable. A crisp green salad with a light vinaigrette adds freshness and balances the richness of the casserole. Steamed vegetables—like green beans, broccoli, or asparagus—create a nice contrast in texture and bring vibrant color to the plate.
If you’re serving a crowd, soft dinner rolls or homemade biscuits make excellent accompaniments, especially for scooping up any extra creamy sauce left on the plate. A sprinkle of fresh herbs on top brightens the dish and elevates its presentation effortlessly.
For beverages, consider iced tea, sparkling water with lemon, or lightly sweetened lemonade to keep things refreshing. If you’re planning a cozy winter dinner, hot buttered rolls and a warm cup of soup make perfect partners. For potlucks or gatherings, bring along a dessert like fruit cobbler or chocolate pudding to complete the meal.
This casserole travels well and reheats beautifully, making it ideal for family dinners, church socials, and holiday gatherings. No matter how you serve it, Mamaw’s casserole brings warmth, comfort, and happy smiles to every table it touches.
Storage, Freezing, and Reheating
Storing leftover Mamaw’s Chicken and Rice Casserole is simple, and the flavors develop even more overnight. Allow the casserole to cool completely before transferring leftovers to an airtight container. It can be stored in the refrigerator for up to four days without losing its creamy texture.
When reheating, add a splash of milk or broth to loosen the rice and prevent dryness, then warm it in the microwave or oven. Reheat gently so the chicken remains tender and the texture stays velvety. This casserole is especially great for meal prep since it holds up beautifully over multiple days.
Freezing is also a breeze. Wrap tightly in plastic wrap and foil or portion into freezer-safe containers. It will freeze well for up to three months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven at 325°F (160°C) until warmed through. You can also freeze individual servings for quick lunches or weeknight dinners.
The creamy sauce ensures the casserole reheats without becoming grainy or dry, making it one of the best freezer-friendly meals for families. Plan ahead and double the recipe—your future self will be thrilled to have a comforting, ready-to-heat meal waiting.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Rotisserie chicken adds flavor and saves time.
Can I use instant rice?
No, it becomes mushy—use long-grain white rice.
Can I make this casserole ahead of time?
Yes. Assemble it, refrigerate, then bake within 24 hours.
Can I substitute brown rice?
Yes, but increase the broth and extend baking time.
Can I make it cheesy?
Absolutely—add cheese inside and on top for extra richness.
