Some recipes are more than just a list of ingredients; they’re a direct line to the past, a taste of home that brings back a flood of warm memories. This Chicken and Rice Casserole is exactly that for me. It’s the recipe my Mamaw would make on chilly evenings, the one that filled the whole house with an aroma that meant comfort, love, and family were all gathered in one place. It’s a wonderfully simple, tried-and-true dish that’s big on taste and low on fuss, making it the perfect weeknight dinner. This isn’t a fancy, complicated meal, and that’s the beauty of it. It’s a humble, soul-soothing casserole that relies on pantry staples to create something truly special.
What makes this recipe stand out is its incredible creaminess and flavor, achieved with the most straightforward ingredients. At its heart, this is a classic Chicken And Rice Casserole With Cream Of Chicken Soup, a combination that has been a dinnertime hero for generations. But Mamaw had a secret touch that made hers the best: a little bit of mayonnaise. Don’t be skeptical! The Chicken And Rice Casserole With Mayo adds a subtle, tangy richness that you just can’t get from soup alone. It melts into the sauce, making it velvety smooth and ensuring every bite is perfectly moist. It’s the kind of dish that gets requested again and again, a true family favorite that I’m so excited to share with you.
Ingredients for This Casserole
- 3 cups cooked chicken, shredded or cubed
- 1 ½ cups long-grain white rice, uncooked
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup mayonnaise
- 1 ½ cups chicken broth
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (optional, adjust to taste)
Step-by-Step Instructions
One of the best parts of this recipe is how forgiving it is. Here’s how to make chicken and rice casserole just like my Mamaw did, with no stress and delicious results every single time. It all comes together in one bowl before heading into the oven, making cleanup just as easy as the prep.
- Preheat and Prep: First things first, get your oven preheating to 375°F (190°C). Grab a 9×13 inch baking dish and give it a light grease with butter or non-stick spray. This will prevent the casserole from sticking and make serving a breeze.
- Mix the Creamy Base: In a large mixing bowl, combine the can of cream of chicken soup, mayonnaise, and chicken broth. Whisk them together until they’re mostly smooth. Don’t worry about a few small lumps. Now, stir in the onion powder, garlic powder, salt, and pepper.
- Combine Ingredients: Add the uncooked rice, the shredded cooked chicken, and about half of your shredded cheddar cheese to the bowl with the soup mixture. Stir everything together until all the chicken and rice are evenly coated in that creamy sauce.
- Assemble the Casserole: Pour the entire mixture into your prepared baking dish and spread it out into an even layer. Sprinkle the remaining shredded cheese evenly over the top.
- Bake to Perfection: Cover the baking dish tightly with aluminum foil. This is a crucial step as it traps the steam and ensures the rice cooks through perfectly. Bake for 45 minutes. After 45 minutes, carefully remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
- Rest Before Serving: Let the casserole rest for about 5-10 minutes after you take it out of the oven. This allows it to set up a bit, making it easier to serve. Enjoy that amazing aroma while you wait!
Tips & Tricks for the Best Chicken and Rice Casserole
Over the years, I’ve learned a few little things that really help this casserole shine. These aren’t complicated steps, just simple advice from one home cook to another to make sure your dish turns out perfectly creamy and delicious. Mamaw always said the best cooking comes from the heart, but a few good tips never hurt anyone!
Don’t Skip the Rest
I know how tempting it is to dig right into that bubbly, cheesy casserole the second it comes out of the oven. But please, let it rest for at least 5-10 minutes! This short resting period is essential. It gives the sauce a chance to thicken up slightly and allows the flavors to meld together even more. If you cut into it too soon, it will be a bit soupy and won’t hold its shape as well. Patience here pays off in a big way, giving you a perfect, scoopable serving every time.
Shortcuts for Busy Nights
Life gets busy, and sometimes you need dinner on the table fast. This recipe is perfect for that. To save time, use a rotisserie chicken from the grocery store—it’s already cooked, seasoned, and easy to shred. If you’re really in a pinch, you can even make a Chicken And Rice Casserole With Canned Chicken. Just be sure to drain the canned chicken well before adding it to the mixture. No one will ever know you took a shortcut!
How do I make sure my casserole isn’t dry?
The key to a creamy casserole is the liquid ratio and baking method. Using the full amount of Chicken And Rice Casserole With Chicken Broth is important. Also, make sure you cover the dish tightly with foil for the first 45 minutes. This traps the steam, which is what cooks the rice and keeps everything moist. Removing the foil at the end just helps to brown the cheesy top.
Substitutions & Variations
While I love this recipe exactly as Mamaw made it, it’s also a fantastic base for getting creative in the kitchen. You can easily swap ingredients based on what you have on hand or your family’s preferences. Think of this as a template for your own signature chicken and rice casserole.
- Change the Soup: While this is a classic Chicken And Rice Casserole With Cream Of Chicken Soup, you can easily substitute it. Cream of mushroom, cream of celery, or even condensed cheddar cheese soup would all be delicious. Each one will give the casserole a slightly different flavor profile.
- Add Some Veggies: This is a great way to sneak in some extra vegetables. Stir in a cup of frozen peas, carrots, or mixed vegetables along with the chicken and rice. No need to thaw them first; they’ll cook perfectly in the oven.
- Try a Crunchy Topping: If you love a little texture, sprinkle some crushed Ritz crackers, panko breadcrumbs, or French’s fried onions over the cheese during the last 15 minutes of baking.
- Experiment with Seasoning: For a different flavor, you could try using a packet of Chicken Rice Casserole Knorr rice mix instead of plain rice, just be sure to adjust the other liquids and seasonings accordingly.
Can I make this dairy-free?
You can try! Use a dairy-free cream of chicken substitute, dairy-free mayonnaise, and your favorite brand of dairy-free shredded cheese. The texture might be slightly different, but it allows those with dairy sensitivities to enjoy a similar comforting dish.
Frequently Asked Questions
Can I use raw chicken in this casserole?
Yes, you can adapt this for a Chicken Rice Casserole Raw Chicken version. Cut about 1.5 pounds of boneless, skinless chicken breasts or thighs into 1-inch cubes. Place them in the dish first, then pour the rice and soup mixture over the top. You will need to increase the chicken broth by about ½ cup and extend the covered baking time to 60-70 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F) and the rice is tender.
Can I prepare this casserole ahead of time?
Absolutely. You can assemble the entire casserole (without baking), cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit on the counter for about 20-30 minutes to take the chill off, then bake as directed. You may need to add 5-10 minutes to the total baking time.
What should I serve with this chicken and rice casserole?
This is a hearty, all-in-one meal, so it doesn’t need much on the side. A simple green salad with a vinaigrette dressing, some steamed green beans, or roasted broccoli are all excellent choices to round out the meal.
Conclusion
This Mamaw’s Chicken and Rice Casserole is more than just a recipe to me; it’s a hug in a dish. It represents the beauty of simple, honest cooking that brings people together. Every time I make it, I’m reminded that you don’t need fancy ingredients or complicated techniques to create a meal that feels special and nourishing. It’s a reliable, comforting, and delicious dinner that has stood the test of time in my family, and I truly hope it becomes a favorite in yours as well. So give it a try, share it with the people you love, and create some warm memories of your own.
Mamaw’s Chicken and Rice Casserole
Ingredients
Equipment
Method
- Preheat and Prep: First things first, get your oven preheating to 375°F (190°C). Grab a 9×13 inch baking dish and give it a light grease with butter or non-stick spray. This will prevent the casserole from sticking and make serving a breeze.
- Mix the Creamy Base: In a large mixing bowl, combine the can of cream of chicken soup, mayonnaise, and chicken broth. Whisk them together until they’re mostly smooth. Don’t worry about a few small lumps. Now, stir in the onion powder, garlic powder, salt, and pepper.
- Combine Ingredients: Add the uncooked rice, the shredded cooked chicken, and about half of your shredded cheddar cheese to the bowl with the soup mixture. Stir everything together until all the chicken and rice are evenly coated in that creamy sauce.
- Assemble the Casserole: Pour the entire mixture into your prepared baking dish and spread it out into an even layer. Sprinkle the remaining shredded cheese evenly over the top.
- Bake to Perfection: Cover the baking dish tightly with aluminum foil. This is a crucial step as it traps the steam and ensures the rice cooks through perfectly. Bake for 45 minutes. After 45 minutes, carefully remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
- Rest Before Serving: Let the casserole rest for about 5-10 minutes after you take it out of the oven. This allows it to set up a bit, making it easier to serve. Enjoy that amazing aroma while you wait!
