Looking for the perfect comfort food? Mamaw’s chicken and rice is a creamy, hearty, and family-loved casserole made with tender chicken, flavorful rice, and rich soups. This classic recipe is simple, budget-friendly, and always hits the spot on busy weeknights or family gatherings.
There’s something about a warm, bubbling casserole that instantly feels like home. Out of all the comfort foods I’ve tried, mamaw’s chicken and rice is one of those timeless dishes that makes everyone feel cared for. Maybe it’s the creamy texture, or maybe it’s the way it fills the house with the smell of love and tradition.
This recipe has been passed down through generations in Southern kitchens, and for good reason. It’s hearty, inexpensive, and deliciously simple to prepare. Whether you’re feeding a big family or just craving an easy weeknight dinner, this dish will leave you satisfied, just like my chicken and rice casserole, another classic comfort food.
Pull up a chair, friend. I’ll walk you through everything you need to know to make mamaw’s chicken and rice a staple at your table.
Table of contents
Main Ingredients for Mamaw’s Chicken and Rice
Like any family recipe, the magic is in the basics. These simple ingredients come together to create a dish that’s creamy, filling, and packed with flavor.
- Chicken Breasts: Boneless and skinless, cut into cubes. About 1 ½ to 2 pounds is perfect. The chicken cooks tender in the casserole, soaking up all that savory goodness.
- Instant White Rice: This recipe calls for 2 cups. Using instant rice keeps things quick while ensuring it absorbs the creamy soups perfectly.
- Cream of Chicken Soup: The base of that irresistible creamy flavor. You can use canned, but if you’re adventurous, homemade cream of chicken works beautifully.
- Cream of Celery Soup: Adds a subtle depth and a hint of earthiness. Don’t skip this one, it makes a difference in flavor balance.
- Cream of Mushroom Soup: Brings a rich, savory note that complements the chicken and rice perfectly.
- Water: Two cups help cook the rice and thin out the soup mixture.
- Butter: About half a cup, cut into pats. The butter melts over the casserole, creating a golden, luscious finish.
- Salt and Pepper: Don’t underestimate these two. A sprinkle of each ties the flavors together.
These are the tried-and-true essentials of mamaw’s chicken and rice. Keep them on hand, and you’re never more than an hour away from a warm, comforting meal.
Additional Ingredients
While the classic version is perfect as-is, you might want to add a few extras to fit your family’s tastes. Here are some ideas:
- Vegetables: Frozen peas, carrots, or broccoli add color and a boost of nutrition. For a lower-carb spin, you might also enjoy my chicken and cauliflower rice casserole, which sneaks in extra veggies while keeping things hearty.
- Cheese: A layer of shredded cheddar, mozzarella, or Monterey Jack sprinkled on top during the last few minutes of baking turns this dish into a cheesy dream.
- Herbs: Fresh parsley, thyme, or even a little rosemary brighten the flavors.
- Chicken Variations: Don’t have chicken breasts? Swap in boneless thighs for extra juiciness.
Think of this section as your “make it your own” guide. The heart of mamaw’s chicken and rice is its adaptability.
Expert Tips for Mamaw’s Chicken and Rice
Now that we’ve got the basics down, let’s talk about how to make this casserole shine. These tips are little nuggets of wisdom from years in the kitchen (and yes, a few mistakes too).
- Cut the Chicken Evenly: Make sure your cubes are all about the same size. That way, they’ll cook through at the same time. No one wants a piece that’s undercooked or overcooked.
- Don’t Skip the Butter: It might seem indulgent, but the butter is what gives this casserole its signature richness. It also helps create a lovely golden top layer.
- Cover First, Then Uncover: Start baking with foil to lock in moisture. Halfway through, remove it so the casserole can develop a slightly crisp top.
- Check the Rice: Instant rice cooks quickly, but ovens vary. If your rice is still a bit firm at the end, add a splash of hot water and bake for another 5–10 minutes.
- Season Generously: Soups can be salty, so taste the mixture before baking. Adjust with fresh ground pepper and just enough salt to bring out the flavors.
- Rest Before Serving: Let the casserole sit for about 5 minutes after baking. This helps everything set up nicely, making it easier to scoop and serve.
- Freeze for Later: You can assemble this dish ahead, freeze it unbaked, and pop it in the oven straight from the freezer. Just add 15–20 extra minutes to the bake time.
Following these simple tricks, you’ll master mamaw’s chicken and rice and impress anyone lucky enough to sit at your table.
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). A hot oven is key for bubbly, golden perfection.
- Prepare the Dish: Lightly grease a 9×13-inch baking dish. This helps keep the rice from sticking.
- Mix the Soups and Water: In a large bowl, whisk together the cream of chicken, cream of celery, cream of mushroom, and water until smooth.
- Add the Rice and Chicken: Stir in the rice and fold in the cubed chicken pieces. Season with salt and pepper.
- Transfer to Baking Dish: Pour the mixture into your prepared pan, spreading it out evenly.
- Add the Butter: Place the pats of butter evenly over the top. This is where the magic happens.
- Bake Covered: Cover with foil and bake for 30 minutes.
- Bake Uncovered: Remove the foil and bake for another 25–30 minutes, or until the rice is tender and the chicken is fully cooked.
- Rest and Serve: Let it rest for 5 minutes before serving. Then grab a spoon and enjoy every creamy bite.
Additional Guide: Variations and Special Touches
If you’re like me, sometimes you just want to experiment a little. Here are a few fun variations to try with mamaw’s chicken and rice:
- Tex-Mex Twist: Add a can of Rotel tomatoes with green chilies and top with cheddar cheese for a zesty flavor. If you love bold flavors, you’ll also want to check out my buffalo chicken dip crockpot recipe for your next game day.
- Italian-Inspired: Mix in a little Italian seasoning and top with mozzarella. Serve with garlic bread on the side.
- Healthier Option: Use brown instant rice, light soups, and less butter for a lighter take without losing comfort. Or try something equally wholesome, like chicken afritada, a flavorful tomato-based Filipino chicken stew.
- Holiday Ready: Add sautéed mushrooms, celery, and onion for a festive version perfect for potlucks or holiday gatherings.
Little tweaks like these keep the dish exciting and help you adapt it for different occasions.
FAQs about Mamaw’s Chicken and Rice
Can I use regular rice instead of instant?
Yes, but you’ll need to adjust the liquid and cooking time. Regular rice takes longer, so plan for extra baking time.
Can I use leftover cooked chicken?
Absolutely. Just fold in shredded or cubed cooked chicken, then reduce the baking time slightly since the meat is already done.
Can I freeze mamaw’s chicken and rice?
Yes, both baked and unbaked versions freeze well. Wrap tightly in foil and freeze for up to 2 months.
Conclusion
At the end of the day, food is about more than just feeding our bodies. Recipes like mamaw’s chicken and rice remind us of family gatherings, busy weeknights made easier, and the joy of sharing something delicious with the people we love.
I hope this guide helps you create a dish that becomes a tradition in your own kitchen. Try it once, and I promise it’ll earn a spot in your dinner rotation.
So, grab those simple ingredients, pop the casserole in the oven, and let your home fill with the comforting aroma of mamaw’s chicken and rice. And if you’re craving something just as comforting but quicker, my instant pot chicken legs will save the day on busy nights.
Mamaw’s Chicken and Rice
Equipment
- 9×13 inch baking dish
- Mixing bowl
- Foil
Ingredients
- 3 boneless, skinless chicken breasts cut into cubes (about 1 1/2 to 2 pounds)
- 2 cups water
- 2 cups instant white rice
- 1 (10.75 ounce) can cream of chicken soup condensed (or homemade)
- 1 (10.75 ounce) can cream of celery soup condensed (or homemade)
- 1 (10.75 ounce) can cream of mushroom soup condensed (or homemade)
- salt and freshly ground black pepper to taste
- 1/2 cup butter sliced into pats
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together cream of chicken, cream of celery, cream of mushroom, and water until smooth.
- Stir in rice and fold in cubed chicken. Season with salt and pepper.
- Pour mixture into prepared dish and spread evenly.
- Place butter pats evenly over the top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 25–30 minutes, until rice is tender and chicken is cooked through.
- Let rest for 5 minutes before serving.