Description
Mamaw’s Chicken and Rice Casserole is a comforting Southern American classic featuring tender cooked chicken and creamy rice baked together with a savory blend of cream of chicken and mushroom soups. This easy-to-make casserole combines simple pantry ingredients with warm spices and a cheesy, crunchy topping, making it the perfect effortless dinner for family gatherings or weeknight meals.
Ingredients
Scale
Chicken and Rice Mixture
- 3 cups cooked chicken (shredded or cubed)
- 1 cup uncooked long grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter (melted)
- 1/2 cup crushed Ritz crackers or breadcrumbs (optional)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, salt, and black pepper. Stir thoroughly until the mixture is smooth and evenly blended.
- Add Chicken: Fold in the cooked chicken pieces gently, ensuring the chicken is evenly distributed within the mixture without breaking it up too much.
- Transfer to Baking Dish: Pour the entire mixture into the prepared baking dish, spreading it out evenly to create a uniform layer.
- Add Cheese Layer: Sprinkle the shredded cheddar cheese evenly on top of the rice and chicken mixture, covering the surface.
- Prepare Topping: In a small bowl, combine the melted unsalted butter with crushed Ritz crackers or breadcrumbs if using. Sprinkle this mixture evenly over the cheese layer to add a crunchy, golden crust after baking.
- Cover and Bake: Cover the casserole tightly with aluminum foil to trap moisture and bake in the preheated oven for 50 to 60 minutes, or until the rice is fully tender and cooked through.
- Brown the Top: Remove the foil during the last 10 minutes of baking. This step allows the cheese and crumb topping to brown and become slightly crispy without drying out the casserole.
- Rest and Serve: Once out of the oven, let the casserole rest for 5 minutes to set. Garnish with chopped fresh parsley if desired, then serve warm for a delicious homemade meal.
Notes
- Use rotisserie chicken for a quick, convenient option without sacrificing flavor.
- To prepare ahead, assemble the casserole and refrigerate for up to 24 hours before baking. Add an extra splash of chicken broth before baking if the mixture seems dry.
- If you prefer a spicier flavor, consider adding a pinch of cayenne pepper or smoked paprika to the mix.
- This casserole can be frozen after baking; wrap tightly and freeze for up to 3 months. Reheat in the oven until warmed through.
