Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
Every family has that recipe—the one that instantly takes you back to childhood, fills the kitchen with warmth, and brings everyone to the table with a smile. For me, that recipe is Mamaw’s Chicken and Rice Casserole Recipe.
Growing up in the South, Sundays meant one thing: family dinner at Mamaw’s house. Her cozy kitchen always smelled like home—partly from the worn wood cabinets and partly from something delicious baking in the oven. Mamaw’s Chicken and Rice Casserole Recipe was a regular star of those dinners, and no one made it quite like she did. Simple ingredients, no-fuss prep, and pure comfort in every bite.
Over the years, I’ve made a few small tweaks while still honoring the soul of her original recipe. It’s creamy, hearty, loaded with tender chicken, and baked until golden and bubbling. Whether you’re looking for a nostalgic weeknight dinner or a dish to bring to a potluck, this Mamaw’s Chicken and Rice Casserole Recipe delivers every time.
Let’s bring Mamaw’s timeless recipe into your kitchen!
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Mamaw’s Chicken and Rice Casserole Recipe (2025)
Ingredients—What You’ll Need
This classic chicken and rice casserole uses simple pantry staples. No fancy ingredients—just pure comfort food.
For the Casserole:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 cup uncooked long grain white rice (not instant)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 ¾ cups chicken broth
- 1 cup sour cream
- 1 small yellow onion, finely chopped
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 tbsp butter (for greasing the dish)
For the Topping (Optional but Highly Recommended):
- 1 cup shredded cheddar cheese
- ½ cup crushed Ritz crackers or breadcrumbs
- 2 tbsp melted butter
Shortcut Tip: Use store-bought rotisserie chicken to save time!
How to Prepare Mamaw’s Chicken and Rice Casserole
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Mix the Base
In a large mixing bowl, combine:
- Cream of chicken soup
- Cream of mushroom soup
- Sour cream
- Chicken broth
- Garlic powder
- Onion powder
- Salt and pepper
Whisk until smooth and creamy.
Step 3: Add Chicken, Rice, and Onion
- Stir in the uncooked rice, chopped onion, and shredded chicken.
- Mix well until all ingredients are evenly coated with the creamy mixture.
Step 4: Assemble the Casserole
- Pour the mixture into your greased baking dish.
- Smooth out the top with a spatula for even cooking.
Step 5: Optional Topping
- If using cheese and cracker topping, sprinkle shredded cheddar over the top.
- In a small bowl, mix crushed Ritz crackers with melted butter.
- Sprinkle the buttery crumbs evenly over the cheese layer.
Step 6: Bake
- Cover the dish tightly with foil.
- Bake for 45 minutes, then remove foil.
- Bake uncovered for an additional 15–20 minutes until the rice is tender, the top is golden, and the edges are bubbling.
Step 7: Let It Rest
- Remove from the oven and let sit for 5–10 minutes before serving to allow everything to set.
How to Serve
Mamaw’s Chicken and Rice Casserole is a meal in itself, but you can pair it with sides to round out your plate:
Classic Southern Serving Ideas:
- Steamed green beans with a drizzle of butter and lemon
- Buttery corn on the cob or creamed corn
- Homemade buttermilk biscuits or dinner rolls
- Fresh garden salad with ranch or vinaigrette
For Potlucks & Gatherings:
- Serve directly from the baking dish with a big serving spoon
- Garnish with chopped parsley or green onions for color
- Keep warm in a low oven if serving buffet-style
Pro Tip: Leftovers make a great lunch the next day—just reheat in the microwave with a splash of broth to keep it moist.
Tips
- Use Long Grain White Rice: Avoid instant rice as it becomes mushy when baked this long.
- Shred Chicken, Don’t Cube It: Shredded chicken mixes better and ensures a creamy texture.
- Season to Taste: Canned soups vary in salt, so taste before adding more.
- Add Broccoli or Peas: Stir in frozen veggies for added color and nutrition.
- Cover While Baking: Keeping it covered for the first bake traps moisture to cook the rice properly.
- Double for a Crowd: This recipe doubles beautifully for large families or potlucks.
Variations
Mamaw may have had her way, but over the years, I’ve seen this recipe dressed up in lots of fun ways.
1. Cheesy Chicken & Broccoli Casserole
- Add 1 ½ cups frozen broccoli florets to the mix
- Use a mix of cheddar and Monterey Jack cheese
2. Tex-Mex Twist
- Add 1 cup salsa and 1 tsp chili powder
- Top with shredded pepper jack cheese
3. Creamy Mushroom & Herb
- Replace cream of chicken with two cans of cream of mushroom
- Stir in sautéed mushrooms and fresh thyme
4. Chicken and Wild Rice Bake
- Swap the white rice for wild rice blend (adjust liquid and cook time)
- Add toasted almonds or water chestnuts for crunch
5. Gluten-Free Version
- Use gluten-free cream soups and gluten-free crackers or skip the topping altogether
FAQs
Q1: Can I use brown rice instead of white?
Yes, but you’ll need to increase the cooking time by about 20–25 minutes and add an extra ½ cup of broth. Brown rice takes longer to soften in the oven.
Q2: Can I prepare it ahead of time?
Absolutely! You can assemble the entire casserole the day before, cover tightly with foil, and refrigerate. Let it sit at room temperature for 20 minutes before baking.
Q3: How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of broth or in the oven at 325°F until warmed through.
Q4: Can I freeze it?
Yes! Assemble the casserole (without baking) in a freezer-safe dish, cover well with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Q5: What can I use instead of cream of mushroom soup?
You can use a second can of cream of chicken, cream of celery, or make your own homemade white sauce with butter, flour, milk, and chicken broth.
Final Thoughts
There’s a reason Mamaw’s Chicken and Rice Casserole has stood the test of time. It’s the kind of dish that brings comfort after a long day, feeds a hungry family, and evokes memories with every creamy, savory bite.
Whether you’re making this for a casual weeknight dinner or sharing it at a family gathering, this Mamaw’s Chicken and Rice Casserole wraps everyone in a warm, delicious hug. And while I’ve made it dozens of times, every time I pull it from the oven, it feels like Mamaw is right there with me—smiling, stirring something on the stove, and reminding us all that food is love.
So, grab your ingredients, preheat that oven, and bring a little taste of Southern tradition into your kitchen. This one’s a keeper.