Mamaw’s Chicken and Rice Casserole 4.8 ★

1 h 15 min | easy | See also: lactose-free alternative

Overhead view of a white 9x13 baking dish of chicken and rice casserole with a bubbly, golden-brown cheddar topping and browned chicken pieces; one corner is scooped out with a spoon, showing creamy rice and chicken underneath, with a gray cloth beside the dish.

Published Sep 22, 2025

Prep Time	Cook Time	Total Time
15 min	1 h	1 h 15 min

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Introduction

This Mamaw’s chicken and rice casserole is classic cozy comfort food, with tender chicken, fluffy rice, and a creamy sauce.

Everything bakes together in one dish, so the rice soaks up the chicken broth and soups for rich, homey flavor.

It’s a simple, family-friendly dinner that’s perfect for busy weeknights, potlucks, or whenever you crave something warm and nostalgic.

Plate of creamy chicken and rice casserole with visible chicken chunks and a browned, crumbly topping, served alongside green beans; a fork rests on the plate, with the casserole dish blurred in the background.

How to Make Mamaw’s Chicken and Rice Casserole

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Prep the oven and baking dish

Preheat your oven to 375°F with a rack in the center position.
Lightly grease a 9x13 inch baking dish with butter or nonstick cooking spray.
Rinse and mix the rice base

Add the uncooked white rice to a fine mesh strainer and rinse under cool water until it runs mostly clear.
Shake off excess water, then transfer the rice to a large mixing bowl.
Add the chicken broth, cream of chicken soup, and cream of mushroom soup to the bowl with the rice.
Sprinkle in the chicken bouillon powder, paprika, oregano, garlic powder, onion powder, salt, and black pepper.
Stir until everything is well combined and the soups are evenly mixed into the liquid.

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Add the chicken

Pat the chicken breast cubes dry with paper towels so they brown better and do not steam.
Season the chicken lightly with a small pinch of salt and pepper for extra flavor.
Pour the rice and soup mixture into the prepared baking dish and spread it into an even layer.
Arrange the chicken pieces evenly over the top, pressing them down slightly into the rice mixture.
Dot with butter and cover

Scatter the butter cubes evenly over the chicken and rice so they melt into the casserole as it bakes.
Cover the baking dish tightly with aluminum foil to keep the steam trapped inside for tender rice.
Bake the casserole

Bake the covered casserole for 45 to 50 minutes, until the rice is starting to look set around the edges.
Carefully remove the foil, avoiding the hot steam as you lift it away.

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Add cheese and finish baking

Sprinkle the shredded cheddar cheese evenly over the top of the hot casserole.
Return the dish to the oven, uncovered, and bake for 10 to 15 more minutes.
The casserole is done when the rice is tender, most liquid is absorbed, and the chicken pieces reach 165°F inside.
Rest and serve

Let the casserole rest for 10 minutes so the rice can finish absorbing any loose liquid.
Fluff the rice gently with a fork, then scoop into bowls and serve warm.

Close-up of Mamaw’s chicken and rice casserole in a white baking dish, topped with melted, browned cheddar and scattered parsley; a scoop has been removed to show creamy rice and chunks of chicken inside.

Substitutions

Chicken breasts -> boneless skinless chicken thighs: Use the same weight of boneless skinless thighs, trimmed and cut into bite-sized pieces. They stay very juicy and add a richer, more savory flavor to the casserole.
Cream of mushroom soup -> cream of celery soup: Cream of celery keeps the casserole creamy but gives a milder, fresher flavor if you are not a mushroom fan.
White rice -> long-grain brown rice: Swap in the same amount of long-grain brown rice, then add an extra 1/2 cup broth. Bake about 15 to 20 minutes longer, which gives you a slightly nuttier flavor and chewier texture.

Baked chicken and rice casserole in a white 9x13 dish, topped with melted, browned cheddar and scattered herbs; a spoon has scooped out a corner, showing creamy rice and chunks of chicken.

Tips

Rinse the rice thoroughly: Rinsing removes extra surface starch, which helps the rice cook up fluffy instead of gummy in the creamy sauce.
Cut the chicken evenly: Aim for 3/4-inch cubes so the chicken cooks through at the same time as the rice.
Do not skimp on the foil seal: A tight foil cover traps steam, which is what actually cooks the rice evenly in the oven.
Check doneness before pulling it out: Peek under the surface and taste a few grains of rice from the center of the pan. If they are still firm, cover loosely and bake a little longer, checking every 5 minutes.
Let it rest before serving: That short rest lets the starches settle and the sauce thicken slightly, so each scoop holds together nicely.

Nutrition Facts ^*

Energy	453	kcal
Protein	30	g
Total Fat	16	g
Carbohydrates	47	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

What if my rice is still crunchy after baking?: If the rice is crunchy but the chicken is done, pour on 1/4 to 1/2 cup hot broth around the edges. Cover the dish again and bake 10 to 15 more minutes, then test a spoonful from the center.
How can I keep the casserole from turning out too soupy?: Make sure you measure the broth carefully and do not peek or stir during the covered baking time. Letting it rest for 10 minutes after baking also helps the rice absorb the last bit of liquid.
Can I use cooked chicken or leftover rotisserie chicken?: Yes, but add it later so it does not dry out. Stir in bite-sized cooked chicken during the last 10 to 15 minutes of baking, right before you add the cheese.
Can I make this casserole ahead of time?: You can assemble the casserole up to a day ahead, cover tightly, and refrigerate until you are ready to bake. Add 5 to 10 extra minutes of baking time since it will start out cold from the fridge.
Can I add vegetables to this casserole?: Yes, sturdy vegetables like frozen peas, carrots, or broccoli florets work well in this dish. Stir them into the rice mixture before baking, or scatter on top during the last 15 minutes for more texture.

Serving Suggestions

This cozy mamaw-style casserole brings simple pantry ingredients together in the best way.

For a full comfort dinner, pair it with green beans, a crisp salad, or roasted broccoli for color and crunch.

If you like a little kick, add sliced jalapeños, hot sauce, or crushed red pepper at the table.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.8 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Violet, Atlanta, GA: Super fast and easy way to get a hearty casserole on the table. This tastes like it has been baking all day. I will be making this recipe many, many times. It's a keeper. — 5 ★

Eunice: So nice to hear it’s a keeper, Violet!
Corey: Love this! — 5 ★

Eunice: Happy you loved it, Corey!
Lauren, Irving TX: Turned out a little too salty the first time. With just the bouillon and without the extra salt it was just perfect. — 4 ★

Eunice: Good call, Lauren!
Zoey: I’ve been making chicken & rice casseroles for years and checked this recipe out to improve my own. It’s much more seasoned (in a good way) and far more moist and creamy. I’m sold! — 5 ★

Eunice: Love hearing that, Zoey!