Mamaw's Chicken and Rice Casserole
A classic baked casserole of tender chicken, creamy soups, buttery rice, and simple seasoning, Mamaw’s Chicken and Rice Casserole is hearty and comforting.
12 Servings
Ingredients
- 3 cooked chicken breasts cubed or shredded
- 2 cups instant white rice
- 2 cups water
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can cream of celery soup
- ½ cup butter cut into slices
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prepare the oven and baking dish
- Preheat the oven to 400°F (200°C). Lightly grease the bottom and sides of a baking dish with butter or nonstick spray to prevent sticking.
Combine the soups and liquid
- In a large mixing bowl, stir together the cream of mushroom, cream of chicken, and cream of celery soups with the water until a smooth, uniform mixture forms.
Incorporate chicken and rice
- Add the cubed or shredded chicken and the instant rice to the soup mixture. Season with salt and black pepper, and gently fold until evenly combined.
Transfer to baking dish
- Carefully spoon the prepared mixture into the greased baking dish, spreading it evenly. Arrange the butter slices uniformly across the top of the casserole.
Bake
- Place the dish in the preheated oven and bake for 60–75 minutes, or until the rice is tender, the chicken is fully heated through, and the surface is golden. Allow to cool slightly before serving.
Notes
To adapt this recipe for a gluten-free diet, substitute the instant white rice with a certified gluten-free variety, and ensure that the cream soups used are labeled gluten-free, as some canned soups contain gluten-based thickeners.