Description
This classic Chicken and Rice Casserole is the ultimate comfort food. It’s a warm, hearty, and satisfying dish that’s perfect for a family dinner or potluck. It’s incredibly easy to make, using simple ingredients you probably already have in your pantry. This recipe is a crowd-pleaser, delivering tender chicken and perfectly cooked rice in a creamy, flavorful sauce. Mamaw’s version has been passed down through generations, and for good reason – it’s delicious and fuss-free!
Ingredients:
- 3 chicken breasts, cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 can (10.75 oz) cream of chicken soup
- 1 can (10.75 oz) cream of celery soup
- 1 can (10.75 oz) cream of mushroom soup
- Salt and ground black pepper, to taste
- 1/2 cup butter, sliced into pats
Preparation:
Step 1: Preheat your oven to 400°F (200°C).
Step 2: Lightly grease a 9×13-inch casserole dish to prevent sticking.
Step 3: Spread the cubed chicken breasts evenly across the bottom of the dish.
Step 4: In a large mixing bowl, combine the water, instant rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Stir until well blended.
Step 5: Pour the rice and soup mixture over the chicken in the casserole dish, spreading everything evenly.
Step 6: Season generously with salt and ground black pepper to taste.
Step 7: Arrange the butter pats evenly over the top of the casserole.
Step 8: Cover the dish tightly with aluminum foil.
Step 9: Bake in the preheated oven for 40–50 minutes, or until the rice is tender and the chicken is cooked through.
Step 10: Remove the foil, and bake for an additional 5–10 minutes, until the top is golden and bubbly.
Step 11: Let the casserole stand for a few minutes before serving to allow it to set.
Why You’ll Love This Recipe:
- Easy to Make: This recipe requires minimal effort and is perfect for busy weeknights.
- Comfort Food Classic: It’s a comforting and nostalgic dish that everyone will enjoy.
- Pantry-Friendly: It uses simple, readily available ingredients.
- Versatile: You can easily customize it with different vegetables or seasonings to suit your taste.
- Great for Leftovers: It reheats well, making it ideal for meal prepping.
Serving Suggestions:
- Serve with a simple green salad with a vinaigrette dressing.
- Pair with steamed green beans, broccoli, or asparagus.
- Offer a side of crusty bread or dinner rolls for soaking up the delicious sauce.
- A cranberry sauce or relish can provide a sweet and tangy counterpoint to the richness of the casserole.
Tips:
- For added flavor, sprinkle shredded cheddar cheese on top before baking uncovered.
- You can swap instant rice for brown rice, but increase the baking time accordingly (brown rice usually takes about an hour to cook in a casserole). Pre-cooking the brown rice slightly can help shorten the baking time.
- Add some chopped vegetables, such as carrots, celery, or peas, to the soup mixture for extra nutrients and texture.
- If you don’t have all three types of creamed soup, you can substitute with your favorite. Cream of mushroom works well as a primary soup.
- Make sure to cover the casserole tightly with foil to prevent the rice from drying out during the initial baking period.
Preparation Time:
15 minutes
Cook Time:
45-60 minutes
Total Time:
60-75 minutes
Nutritional Information:
(Note: This is an estimate and will vary based on specific ingredients and portion sizes.)
- Calories: Approximately 400-450 per serving
- Protein: 30-35g per serving
- Sodium: 800-1000mg per serving
Conclusion:
Mamaw’s Chicken and Rice Casserole is more than just a recipe; it’s a taste of home. Its simplicity and comforting flavors make it a timeless classic that’s sure to become a family favorite. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and yields a satisfying and delicious meal. Gather your ingredients, preheat your oven, and get ready to enjoy a warm and comforting dish that will bring everyone to the table.
Questions and Answers About This Recipe:
Q1: Can I use pre-cooked chicken to make this even faster?
A1: Yes, absolutely! Using pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken, is a great way to speed up the preparation process. Simply shred or cube the pre-cooked chicken and add it to the casserole dish. You may need to reduce the initial baking time slightly since the chicken is already cooked.
Q2: Can I make this casserole ahead of time?
A2: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to bake it, add about 10-15 minutes to the initial baking time to ensure it’s heated through properly.
Q3: What can I substitute for the cream of celery soup?
A3: If you don’t have cream of celery soup on hand, you can substitute it with cream of onion soup or even another can of cream of mushroom or cream of chicken soup. You can also add some finely chopped celery to the soup mixture for a similar flavor.
Q4: How do I prevent the rice from being too dry?
A4: Make sure to cover the casserole tightly with aluminum foil during the initial baking period. This will trap the moisture and prevent the rice from drying out. If you notice the rice is still dry after removing the foil, you can add a little bit of chicken broth or water to the casserole before baking it uncovered.
Q5: Can I add cheese to this casserole?
A5: Yes, definitely! Adding shredded cheddar cheese, Monterey Jack cheese, or a blend of cheeses to the top of the casserole before baking it uncovered adds a delicious cheesy flavor and a golden-brown crust. You can also stir some cheese into the soup mixture for extra cheesiness.
