Mamaw’s Chicken and Rice Casserole
1 h 20 min
|
easy
Recipe by Eunice
Introduction
Mamaw is Southern for grandma, and this casserole earns the title: juicy chicken and rice baked in broth and cream soups, seasoned like I mean it with bouillon, paprika, garlic, and oregano, then finished with sharp cheddar and butter.
One pan and hands-off, it is weeknight and potluck gold, delivering cozy, saucy spoonfuls and a golden, buttery top without babysitting or blandness.
Ingredients (6 servings)
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Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-sized cubes boneless, skinless chicken breast 1.33 lb large
- 2 cups raw long-grain white rice, uncooked raw long-grain white rice 11.11 oz
- 2½ cups chicken broth chicken broth 20 fl oz
- 1 can (10.5 oz) cream of chicken soup cream of chicken soup 1 can (10.5 oz)
- 1 can (10.5 oz) cream of mushroom soup cream of mushroom soup 1 can (10.5 oz)
- 1 tsp chicken bouillon powder chicken bouillon powder 0.17 oz
- 1 tsp paprika sweet paprika 0.08 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ cup shredded sharp cheddar cheese shredded sharp cheddar cheese 2 oz
- 3 Tbsp unsalted butter, cut into small cubes unsalted butter 1.5 oz
How to Make Mamaw’s Chicken and Rice Casserole
-
Preheat and prep the pan
Heat the oven to 350 F and position a rack in the center.
Grease a 9x13 inch baking dish so nothing sticks and cleanup stays easy.
-
Rinse the rice like you mean it
Rinse the rice under cold water, swishing, until the water runs mostly clear.
Drain very well so you do not water down the sauce.
-
Whisk the sauce
In a large bowl whisk together the chicken broth, cream of chicken soup, cream of mushroom soup, bouillon, paprika, oregano, garlic powder, onion powder, salt, and black pepper.
Taste a spoonful of the mixture and adjust salt if your broth and soups run salty.
-
Assemble in the dish
Pour the rinsed, drained rice into the baking dish and stir in the sauce until every grain is coated.
Scatter the chicken cubes evenly over the top, pressing them in so they sit in the liquid rather than on top of it.
Dot the surface with the butter cubes for a silky finish.
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Seal and bake
Cover the dish tightly with heavy duty foil, crimping all edges so steam cannot escape.
Bake for 50 to 55 minutes without peeking so the rice steams properly.
-
Cheese it and finish
Remove the foil, gently fluff a corner to check that most liquid is absorbed and the chicken is cooked through.
Sprinkle the cheddar evenly over the top and bake uncovered for 8 to 10 minutes until melted with a few golden spots, or broil for 1 to 2 minutes if you like a deeper top.
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Rest and serve
Let the casserole rest 10 minutes so the rice finishes steaming and sets up cleanly.
Serve hot, and if you want a little freshness, add a shower of chopped parsley or scallions.
Substitutions
- Chicken breasts -> boneless, skinless chicken thighs
- Thighs stay juicier and bring a richer, more savory flavor, and the texture stays plush even if you run a few minutes long in the oven.
- White rice -> parboiled long-grain rice
- Parboiled rice yields fluffier, separate grains with less risk of gumminess, and you can use the same amount of liquid and time for a clean, reliable texture.
- Canned cream soups -> quick homemade cream base
- Whisk 3 tablespoons butter and 3 tablespoons flour in a pot for 2 minutes, then slowly add 1.5 cups milk and 1 cup chicken stock with 1 teaspoon bouillon and a pinch of poultry seasoning until thick; you get brighter flavor, lower sodium, and a silkier sauce.
Tips
- Make the foil seal airtight
- If steam escapes, the rice turns patchy and dry, so use heavy duty foil and crimp tightly or double layer if your foil is thin.
- Rice rinsing is not optional
- Removing surface starch keeps the grains distinct in a creamy casserole so you get lush, not gluey.
- Cut chicken in even pieces
- Aim for 1 inch cubes so every piece hits 165 F at the same time and you do not end up with dry bits or undercooked bites.
- Pan material matters
- A metal 9x13 conducts heat better than glass and keeps the bake time consistent, while glass can add 5 to 10 minutes.
- Season smart with salty ingredients
- Bouillon, broth, and canned soups are assertive, so taste the sauce before assembly and hold back the extra salt if needed.
- Resting time sets the texture
- Ten minutes off heat lets the rice reabsorb steam so scoops come out clean and not soupy.
Nutrition Facts *
| Energy | 297 | kcal |
|---|---|---|
| Protein | 18 | g |
| Total Fat | 16 | g |
| Carbohydrates | 21 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my rice still crunchy after the bake time?
- Your foil likely was not sealed, your oven runs cool, or your rice variety needed a touch more liquid; add 1/4 to 1/2 cup hot broth, reseal tightly, and bake 10 to 15 more minutes.
- It came out too soupy, how do I fix it?
- Bake uncovered for 5 to 10 minutes to evaporate excess moisture and then rest 10 minutes, and next time drain the rinsed rice thoroughly and avoid peeking during the covered bake.
- Can I use brown rice?
- Yes, but add 3/4 cup extra hot broth and plan for 20 to 25 more minutes covered since brown rice takes longer and needs more liquid.
- Can I use cooked or rotisserie chicken?
- Stir bite sized cooked chicken into the casserole when you add the cheese, not at the beginning, so it warms through without drying out.
- Can I assemble this ahead?
- You can mix the sauce ahead, but do not let raw rice sit in it for hours or it will swell unevenly; assemble right before baking or add 1/4 cup extra broth and expect a slightly longer bake if you refrigerate it up to 24 hours.
- How do I know it is done?
- Most liquid should be absorbed, the rice tender but not mushy, and the chicken at 165 F in the thickest piece, with cheese melted and bubbling.
Serving Suggestions
This casserole loves a pop of green, so toss in a cup of frozen peas or chopped steamed broccoli when you add the cheese for a fresh bite that cuts the richness.
Pair it with a lemony arugula salad or garlicky green beans, and if you like a little swagger, dust the top with smoked paprika or crushed buttery crackers before the final bake for crunch.
More pairings:
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