0 Shares

Why Make This Recipe

Mamaw’s Chicken & Rice Casserole is a comforting and hearty dish that brings warmth to any table. This recipe is simple and straightforward, making it easy for cooks of all skill levels to prepare. It’s perfect for a family dinner or a potluck. The combination of tender chicken, creamy soups, and fluffy rice creates a rich and satisfying meal. Plus, it uses common ingredients that you may already have in your pantry, making it an economical choice for busy families.

Jump to:

How to Make Mamaw’s Chicken & Rice Casserole

Ingredients:

2 cups cooked chicken, shredded
1 cup uncooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chicken broth
1 cup frozen peas and carrots
1 onion, chopped
Salt and pepper to taste
1 cup shredded cheese (optional)

Directions:

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine shredded chicken, uncooked rice, cream of mushroom soup, cream of chicken soup, and chicken broth.
Stir in peas and carrots, chopped onion, salt, and pepper.
Pour the mixture into a greased 9×13 inch baking dish.
If using, sprinkle shredded cheese on top.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes or until the casserole is bubbly and golden.
Let it cool for a few minutes before serving.

How to Serve Mamaw’s Chicken & Rice Casserole

Mamaw’s Chicken & Rice Casserole can be served as a main dish for lunch or dinner. Pair it with a simple side salad or some crusty bread to soak up all the delicious sauce. For a homier feel, consider serving it straight from the baking dish, allowing everyone to help themselves.

How to Store Mamaw’s Chicken & Rice Casserole

If you have leftovers, let the casserole cool completely before storing it. Cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It can be kept for up to three days. If you want to store it longer, consider freezing it. Allow the casserole to cool, then wrap it well and place it in the freezer. It can last for up to three months in the freezer.

Tips to Make Mamaw’s Chicken & Rice Casserole

For added flavor, you can sauté the chopped onion in a little butter before mixing it into the casserole.
Try adding different vegetables like bell peppers or mushrooms for variety.
If you prefer a crunchy topping, add some crushed crackers or breadcrumbs on top before the second baking.

Variation

You can switch out the chicken for turkey if you have leftover holiday meat. Also, for a vegetarian version, replace the chicken with additional vegetables or a plant-based protein, and use vegetable broth instead.

FAQs

Can I use cooked rice instead of uncooked?
Yes, you can substitute cooked rice. Just reduce the amount of chicken broth to avoid making the casserole too soggy.

How long can I keep leftovers?
Leftovers can be stored in the refrigerator for up to three days. If you freeze it, it can last for up to three months.

Can I make this casserole ahead of time?
Yes, you can assemble the casserole the night before, cover it, and store it in the refrigerator. Just add extra baking time if baking it cold.

Mamaw's Chicken & Rice Casserole

A comforting and hearty dish featuring tender chicken, creamy soups, and fluffy rice, perfect for family dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 6 servings

Calories 450 kcal

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use rotisserie chicken for quicker preparation.
1 cup uncooked rice Long grain white rice works best.
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chicken broth Use low-sodium for less salt.
1 cup frozen peas and carrots Fresh vegetables may be used as substitutes.
1 piece onion, chopped Can sauté in butter for extra flavor.
to taste Salt and pepper Adjust according to personal preference.
1 cup shredded cheese (optional) Cheddar or mozzarella recommended.

Instructions

Preparation

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine shredded chicken, uncooked rice, cream of mushroom soup, cream of chicken soup, and chicken broth.
Stir in peas and carrots, chopped onion, salt, and pepper.
Pour the mixture into a greased 9×13 inch baking dish.
If using, sprinkle shredded cheese on top.

Baking

Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes or until the casserole is bubbly and golden.
Let it cool for a few minutes before serving.

Notes

For a crunchy topping, consider adding crushed crackers or breadcrumbs before the second baking. Leftovers can be refrigerated or frozen for later use.

Keyword Chicken Casserole, Comfort Food, Family Dinner, Potluck Recipe, rice casserole