Chicken, rice, butter, and three creamy soups come together in Mamaw’s Chicken and Rice Casserole—simple, cozy, and pure comfort food.

You know how some recipes just stick with you, even when you’re not trying? That’s what happened with Mamaw’s Chicken and Rice Casserole. I swear, I could walk into her house blindfolded and still know she had this baking in the oven. The smell—rich, creamy, buttery—hit you like a welcome hug. And honestly, sometimes that hug was exactly what I needed.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Mamaw wasn’t the type to fuss over “perfect plating” or measuring things to the gram. If you asked how much butter she put in, she’d just laugh and say, “Enough to make it taste good.” I used to think that was vague and a little unhelpful… but now? I get it. This wasn’t about precision, it was about comfort. It was about pulling people around the table after a long day, feeding them something that filled more than just their stomachs.

Now, when I make it for my own family, I catch myself doing the same thing Mamaw did—hovering by the oven, waiting for that smell to creep out into the hallway. My kid’s usually the first one to ask, “Is it ready yet?” and it makes me laugh because that was me, thirty years ago, bugging Mamaw with the same question.

Here’s a quick peek at what’s inside:

Why You’ll Love This Mamaw’s Chicken and Rice Casserole Recipe?

So here’s the deal with Mamaw’s Chicken and Rice Casserole: it’s not glamorous. You won’t find it on the cover of a food magazine next to truffle oil risotto or a perfectly charred ribeye. But that’s the beauty of it. It’s the kind of recipe that understands what you need before you even say it out loud.

The rice soaks up all those creamy soups, the chicken makes it hearty, and then there’s the butter. Oh man, the butter. It melts down into every corner of the dish, giving you that golden finish that feels indulgent without trying too hard. And you know what else? It feeds a lot of people. Perfect for when you’ve got family over, or honestly, when you want leftovers that actually taste better the next day.

Ingredient Notes:

The ingredient list for this casserole looks simple, almost too simple. But each piece has its job, like a band where nobody’s flashy, but together they make magic.

Cooked Chicken Breasts – Shredded, cubed, leftover rotisserie… doesn’t matter. If you’ve got chicken, you’re in business.
Instant White Rice – Key word: instant. Don’t go rogue with regular rice unless you want a crunchy surprise.
Cream of Mushroom Soup – Adds that earthy note in the background. Honestly, even mushroom haters barely notice it.
Cream of Chicken Soup – Rich, cozy, and kind of the glue holding it all together.
Cream of Celery Soup – I used to roll my eyes at this one, but it balances the heaviness. Think of it as the backup singer that makes the lead sound better.
Butter – Don’t argue, just use it. Those slices on top melt into the casserole like little golden rivers.
Salt & Black Pepper – Simple, but imagine this dish without them. Flat. Boring. Definitely not Mamaw-approved.

How To Make Mamaw’s Chicken and Rice Casserole?

If you’ve got a spoon, a bowl, and a baking dish—you’re good.

Step 1 – Preheat and prep.
Crank your oven to 400°F. Grease up the baking dish so nothing sticks. Mamaw used butter for this too, because… well, butter.

Step 2 – Stir up the base.
Mix the cream of mushroom, cream of chicken, and cream of celery soups with water in a big bowl. Stir until smooth. It’ll look like something you might hesitate to taste, but trust the process—it’s the heart of the casserole.

Step 3 – Add the good stuff.
Stir in the chicken and instant rice, sprinkle with salt and pepper, and mix until everything’s coated. This is the part where I always sneak a piece of chicken, because who can resist?

Step 4 – Butter blanket.
Spread the mixture into the baking dish, then scatter those butter slices across the top like you’re tucking it in for a nap.

Step 5 – Bake it.
Into the oven it goes for about an hour. Maybe a little longer depending on your oven’s mood. When the rice is tender and the top looks golden, it’s ready. Take it out, let it cool just a touch, then dig in.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Storage Options:

Here’s the truth: the leftovers might be my favorite part of Mamaw’s Chicken and Rice Casserole. Keep them in the fridge up to 3 days. Pop a slice in the microwave if you’re impatient, but if you want it to taste almost as good as day one, reheat it in the oven with foil on top. It even freezes well—wrap it tight, tuck it in the freezer for a couple months, then thaw when you need comfort food in a hurry.

Variations and Substitutions:

This casserole is flexible, which is probably why it’s lasted so many years in my family.

Cheese it up – A layer of shredded cheddar on top before baking? Yes, please.
Veggie version – Stir in frozen peas, carrots, or broccoli. Even picky eaters usually don’t complain.
Switch the protein – Leftover turkey from Thanksgiving works beautifully. Ham or ground beef? Also fair game.
Soup shuffle – If you don’t have celery soup, double up on mushroom or chicken. Mamaw probably did this half the time anyway.

What to Serve with Mamaw’s Chicken and Rice Casserole?

Now, you can serve this on its own (it’s filling enough), but here’s what pairs perfectly:

Green beans or asparagus – Fresh and simple, so the casserole can stay the star.
A side salad – Tangy dressing balances all that creamy richness.
Biscuits or dinner rolls – Honestly, for scooping. Let’s not pretend otherwise.
Cranberry sauce – Weird? Maybe. But the tartness with the buttery rice is magic.

Frequently Asked Questions:

Can I make this ahead of time?
Definitely. Assemble it, cover, and refrigerate. When you’re ready, bake it—just give it an extra 10 minutes since it’ll be cold.

What if I only have regular rice?
Don’t do it. Seriously. You’ll end up with crunchy, half-cooked rice and a disappointed crowd. Instant rice is the way.

Can I make it lighter?
Sure, use reduced-fat soups and less butter. Will it taste the same? Honestly, not quite. But it’ll still be cozy and filling.

And that’s Mamaw’s Chicken and Rice Casserole—a dish that’s part food, part memory, and completely comforting. Every time I make it, I feel like Mamaw’s still standing next to me, wooden spoon in hand, reminding me that recipes don’t have to be complicated to be good. So tell me—are you making this tonight, or saving it for the weekend when you really need a little extra comfort?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Cincinnati Chili Recipe

Slow Cooker Ravioli Lasagna Recipe

Delicious Brown Sugar-Glazed Italian Pork Chops