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Mamaw's Chicken and Rice Casserole

This Chicken and Rice Casserole is a simple, comforting, and creamy dish perfect for a weeknight dinner. Based on a cherished family recipe, it uses pantry staples like cream of chicken soup and a secret touch of mayonnaise to create a soul-soothing meal that's low on fuss and big on flavor. It’s a humble, soul-soothing casserole that relies on pantry staples to create something truly special.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 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)

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • whisk
  • aluminum foil

Method
 

Instructions
  1. Preheat and Prep: First things first, get your oven preheating to 375°F (190°C). Grab a 9x13 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

Be sure to let the casserole rest for 5-10 minutes after baking to allow it to set. For a shortcut, use a pre-cooked rotisserie chicken. You can substitute the cream of chicken soup with cream of mushroom or celery, and add vegetables like peas or carrots. For a crunchy topping, add crushed crackers or breadcrumbs during the last 15 minutes of baking.