Mamaw’s Chicken and Rice Casserole

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This comforting classic brings the heartwarming taste of Southern home cooking to your dinner table. Mamaw’s Chicken and Rice Casserole is everything a cozy meal should be—creamy, cheesy, and baked to golden perfection. Each bite delivers tender chicken, fluffy rice, and just the right blend of seasonings, all brought together under a bubbly, cheesy top that gets slightly crisp in the oven. It’s the kind of dish that feels like a warm hug from your grandmother.

Whether you’re preparing dinner for a busy weeknight or looking for a dish that satisfies the entire family, this casserole fits the bill. It’s simple to put together, uses basic pantry ingredients, and fills your kitchen with an aroma that promises comfort food at its finest. Perfect for potlucks, gatherings, or just a quiet dinner at home, Mamaw’s Chicken and Rice Casserole is a timeless staple that always delivers.

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Why You’ll Love This Mamaw’s Chicken and Rice Casserole

This casserole is a go-to for busy home cooks because it’s both hearty and incredibly easy to make. It requires minimal prep time, and the oven does most of the work. It’s also highly customizable—add vegetables, swap cheeses, or tweak the spices to fit your family’s preferences. Plus, it’s one of those dishes that tastes even better the next day, making leftovers something to look forward to.

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

To prepare Mamaw’s Chicken and Rice Casserole, you’ll need a large mixing bowl, a wooden spoon or silicone spatula, a sharp knife, a cutting board, a measuring cup, and a 9×13-inch baking dish. The large bowl helps you combine all ingredients evenly without spills, while the spatula ensures no creamy goodness is left behind. The knife and cutting board are crucial for prepping any fresh ingredients like onions or parsley. Lastly, the baking dish allows for even cooking and browning, giving that perfect golden top layer.

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Preparation Tips

Start with pre-cooked or rotisserie chicken to save time and ensure tender results. Long grain white rice works best as it holds its shape and absorbs flavors well—avoid quick or instant rice, which can turn mushy. Make sure to mix all ingredients thoroughly so the creamy sauce coats everything evenly. If you’re adding vegetables like peas or mushrooms, sauté them briefly beforehand to avoid excess moisture in the casserole. Finally, let the casserole rest for 5–10 minutes after baking to set and make slicing easier.

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Ingredients for Mamaw’s Chicken and Rice Casserole

• 2 cups cooked chicken, shredded or chopped (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 1/2 cups chicken broth
• 1/2 cup sour cream (optional for extra creaminess)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 1 1/2 cups shredded cheddar cheese, divided
• 1/4 cup butter, melted
• 1/3 cup chopped green onions (optional garnish)

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with non-stick cooking spray or butter. This prevents sticking and makes cleanup easier.

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Step 2: Mix the Base Ingredients

In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream (if using), chicken broth, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well blended.

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Step 3: Add Rice and Chicken

Stir the uncooked rice into the soup mixture. Then fold in the cooked, shredded chicken until everything is well incorporated.

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Step 4: Layer in the Baking Dish

Pour the entire mixture into your greased 9×13 baking dish. Spread it out evenly with a spatula. Sprinkle 1 cup of shredded cheddar cheese over the top, and then drizzle the melted butter evenly across the surface.

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Step 5: Bake to Perfection

Cover the dish tightly with aluminum foil and bake for 45 minutes. After that, remove the foil and sprinkle the remaining 1/2 cup of cheese on top. Return to the oven uncovered and bake for another 10–15 minutes, or until the cheese is golden and bubbly and the rice is fully cooked.

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Step 6: Let It Rest and Garnish

Once baked, let the casserole sit for about 10 minutes before serving. This resting time helps the casserole set and enhances the flavor. Sprinkle with chopped green onions for a pop of freshness and color.

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Notes

Mamaw’s Chicken and Rice Casserole is a versatile and forgiving dish that allows room for creativity. You can substitute the soup types, adjust the cheese blend, or mix in your favorite vegetables. If you prefer a crispier top, broil the casserole for the last 2–3 minutes. For a deeper flavor, add a dash of smoked paprika or a pinch of thyme. This recipe is also excellent for using up leftover chicken or turkey.

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Watch Out for These Mistakes While Cooking

1. Using Instant Rice: Instant rice cooks too quickly and can turn mushy, throwing off the texture of the casserole.
2. Not Covering While Baking: Failing to cover the casserole in the first stage can dry it out. The foil traps moisture and helps the rice cook evenly.
3. Adding Raw Chicken: This recipe depends on pre-cooked chicken. Raw chicken won’t cook properly in the same time frame and may release excess water.
4. Skipping the Rest Time: Letting the casserole rest after baking allows the ingredients to settle and flavors to fully develop.
5. Overloading with Cheese: It might be tempting, but too much cheese can overwhelm the dish and turn oily.

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Storage Instructions

Allow the casserole to cool to room temperature before storing. Transfer leftovers into airtight containers and refrigerate for up to 4 days. For longer storage, freeze individual portions wrapped tightly in foil and then placed in freezer bags—good for up to 2 months. Reheat in the microwave or oven, adding a splash of chicken broth if needed to restore creaminess.

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Estimated Nutrition

Serving Size: 1 portion (based on 8 servings)

• Calories: 410
• Total Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 820mg
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 2g
• Protein: 24g

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Frequently Asked Questions

How can I make this casserole healthier?

Use low-sodium soups, reduced-fat cheese, and replace sour cream with plain Greek yogurt.

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so adjust accordingly if substituting.

Is it okay to add vegetables?

Yes! Diced carrots, peas, mushrooms, or broccoli make great additions—just sauté them briefly before mixing in.

Can I prep this casserole in advance?

Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

How do I know when it’s done?

The rice should be tender, and the cheese on top should be golden and bubbly.

Can I freeze the unbaked casserole?

Yes. Assemble, cover tightly with foil, and freeze. Bake from frozen at 375°F for about 75–90 minutes.

What’s the best cheese to use?

Sharp cheddar works best, but feel free to mix in mozzarella or Monterey Jack for a creamier texture.

Why did my rice not cook all the way?

Make sure the casserole is well covered during baking and that there’s enough liquid. Long grain white rice should cook fully in the time given.

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Conclusion

Mamaw’s Chicken and Rice Casserole is more than just a meal—it’s a dish steeped in comfort, ease, and Southern charm. Whether you’re serving a hungry family or prepping for a cozy solo dinner, this recipe delivers hearty satisfaction every time. With easy customizations and foolproof instructions, it’s destined to become a favorite in your regular dinner rotation.

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