Mamaw’s Chicken and Rice Casserole

Just like Mamaw used to make (and she made it a lot!)

I swear, if comfort food had a spokesperson, Mamaw’s Chicken and Rice Casserole would probably have its own infomercial—wobbly casserole dish and all. I remember being about four feet tall, barely able to reach the countertop, and somehow still begging for “just a corner piece” as soon as that golden-cheesy smell drifted out of Mamaw’s oven. My aunt Linda insists I once tried to eat it for breakfast. Can’t say she’s wrong. (If you see me doing that now, just mind your own business.)

Why I keep making this (and maybe you should, too)

I pull this casserole out whenever I want to make sure my whole crew shows up for dinner—honestly, my teenager puts down the phone, and that’s saying something. It’s also what I lean on if I NEED a meal to stretch, like for potlucks or when I forgot to go grocery shopping (again, oops). Pretty much set-it-and-forget-it, with loads of creamy goodness and not a lot of fuss. Do I grumble about cleaning the casserole dish sometimes? Yes, but one scoop in and all is forgiven. (The only real headache? Waiting for it to cool so you don’t burn your tongue. Which I’ve done. Repeatedly.)

So, here’s what you’ll need

• 3 cups cooked chicken, shredded (rotisserie is awesome if you’re lazy—me, I usually am)
• 1 can (10.5 oz) cream of chicken soup (Mamaw loved Campbell’s, but store brand does the job)
• 1 can (10.5 oz) cream of mushroom soup (sometimes I swap for another chicken or celery can if I’m out—no big)
• 1 1/2 cups uncooked white rice (I’ve done it with brown rice, though it’s chewier and needs a bit more liquid; not my fave, but edible)
• 2 cups low-sodium chicken broth (I’ve even used water plus a bouillon cube in a pinch)
• 1 cup sour cream (sometimes plain Greek yogurt if that’s what I have—Mamaw would roll her eyes but it’s not bad)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper (not too much until you taste it—soups can be salty!)
• 1 1/2 cups shredded cheddar cheese (sharp’s my pick, though mild works fine—my cousin swears by pepper jack for a bit of kick)
• 1/2 cup breadcrumbs or crushed crackers for topping (if I remember—sometimes I don’t, and it’s still tasty)
• 2 tablespoons melted butter (for the topping—again, optional, because not every day is a melt-butter day)

Here’s how I throw it together (no stress)

1. Preheat your oven to 350°F/175°C. Find your biggest casserole dish, something like a 9×13-inch. Or whatever is clean honestly—just not too tiny.
2. In a pretty large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, a pretty decent pinch of salt and pepper. Stir until it looks like a lumpy, creamy mess—this is where I always sneak a taste (judge if you want).
3. Dump in your shredded chicken and uncooked rice. Mix it all up until the chicken is evenly coated and the rice isn’t all clumpy.
4. Scoop everything into your buttered casserole dish. Spread it out, but don’t stress too much about perfection. Then sprinkle that glorious cheese all over the top. I sometimes use extra cheese, not sorry.
5. If you remembered to melt the butter, toss together the breadcrumbs (or crackers) with the butter in a bowl, then scatter on top. If not, just sprinkle dry breadcrumbs. No sweat.
6. Bake uncovered for 50-60 minutes. After about 40 minutes, I check to make sure the rice has soaked up most of the liquid and nothing looks like soup with chunks (unless you actually dig that—no judgment). If the top seems to be getting too brown, lay a bit of foil on it for the last 15. Oh, and let it sit 10 minutes before you dig in…if you manage to wait. Sometimes I don’t.

Notes from the trenches

• If using rotisserie chicken with the skin, you get more flavor (and more mess, but it’s delicious enough to be worth it).
• I once tried adding a bag of frozen mixed veggies—turned out less Mamaw, more college cafeteria, but still edible.
• If the rice isn’t all the way cooked at the end, just re-cover with foil and bake another 5-10 minutes. I’ve had to do this when I completely underestimated my oven (or maybe overestimated my timing…happens).

Things I’ve tried changing (some work, some…not so much)

• Rotisserie chicken for boiled—easy win.
• Pepper jack cheese instead of cheddar—big hit with my spice-loving cousin.
• Brown rice—okay, but needs more broth and a longer bake. Not my favorite, but it makes me feel slightly virtuous.
• Subbed in wild rice blend once—too chewy, kinda regretted it. Learn from me, stick with plain rice or expect a jaw workout.
• Tried with smoked turkey after Thanksgiving—it’s…fine, but you lose that signature chicken-y nostalgia.

The tools I use (and what to do if you don’t have them)

• A big, deep-ish casserole dish or baking pan—honestly, I’ve doubled up in two smaller pans once; worked out fine, just more dishes.
• A decent mixing bowl—I’ve literally done the mixing in the baking pan when my bowl was missing. Worked, but is not ideal for my wrists.
• If you don’t have foil and need to shield the top, I once managed with a cookie sheet balanced precariously. Wouldn’t recommend, but desperate times and all that.

How long does it last? (not long, at least here)

Technically, you can keep leftovers in the fridge for 3-4 days in a tightly covered dish, but honestly, it’s rare they last to day two. Freezes pretty well, too—let it cool, wrap in portions, and just microwave or reheat in the oven until hot. I’ve had middling success with reheating straight from frozen; it takes longer and sometimes gets a bit gummy. Just so you know.

How I serve it (besides straight from the pan)

Usually alongside green beans or a quick salad (if I’m feeling responsible), though my youngest insists it only counts as dinner if there’s also garlic bread. Mamaw always put some sliced tomatoes with salt and pepper on the table, which I’m convinced is still the best combo, even if my kids avoid them like the plague. Sometimes, if it’s just me, I’ll literally eat it cold out of the fridge and not feel one bit bad about it.

Things I wish someone had told me before

• Don’t rush the let-it-rest step. If you scoop before it settles, it can get sloppy—plus, burns are no fun (take it from me!).
• Taste your base mixture before adding more salt—those canned soups are sneaky.
• On second thought, if you’re tempted to use the lowest-fat soup for “health,” just be warned, it turns out kinda bland and weird. I did it once—not worth saving twenty calories.

FAQ (Real questions I’ve fielded—probably more than once)

Can I prep this ahead of time?

For sure! You can mix it all, cover, and keep in the fridge for a day before baking. Just give yourself an extra 5-10 minutes in the oven since it’ll be cold.

Can I use leftover rice?

Yep, but reduce the broth by about half and just bake until everything’s hot and bubbly, not as long since the rice is already cooked. Turns out a bit different but still good.

What if I only have chicken breasts?

Just poach them and shred! Or bake and chop—it’ll work. Really, any cooked chicken is your friend here.

My rice isn’t cooking, help?

This can sometimes happen if the casserole’s too thick. Stir a little, add a splash of broth, and cover with foil for another 10-ish minutes. Happens to the best of us.

Does this reheat well?

Actually, I think it tastes better the next day. But be sure to add a splash of broth or water before microwaving so it doesn’t dry out.

If you made it this far, pat yourself on the back. Tell Mamaw I sent ya (I think she’d approve—even if you did skip the breadcrumbs or change the cheese).

★★★★★ 4.20 from 20 ratings

Mamaw’s Chicken and Rice Casserole

yield: 6 servings

prep: 15 mins

cook: 60 mins

total: 50 mins

Mamaw’s Chicken and Rice Casserole is a comfort food classic—creamy, cheesy, and loaded with tender chicken and fluffy rice. It’s a family favorite for busy weeknights or potlucks, easy to put together, and always a crowd-pleaser.

🖨️ Print Pin Recipe

Ingredients

• 3 cups cooked chicken, shredded (rotisserie is awesome if you’re lazy—me, I usually am)
• 1 can (10.5 oz) cream of chicken soup (Mamaw loved Campbell’s, but store brand does the job)
• 1 can (10.5 oz) cream of mushroom soup (sometimes I swap for another chicken or celery can if I’m out—no big)
• 1 1/2 cups uncooked white rice (I’ve done it with brown rice, though it’s chewier and needs a bit more liquid; not my fave, but edible)
• 2 cups low-sodium chicken broth (I’ve even used water plus a bouillon cube in a pinch)
• 1 cup sour cream (sometimes plain Greek yogurt if that’s what I have—Mamaw would roll her eyes but it’s not bad)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper (not too much until you taste it—soups can be salty!)
• 1 1/2 cups shredded cheddar cheese (sharp’s my pick, though mild works fine—my cousin swears by pepper jack for a bit of kick)
• 1/2 cup breadcrumbs or crushed crackers for topping (if I remember—sometimes I don’t, and it’s still tasty)
• 2 tablespoons melted butter (for the topping—again, optional, because not every day is a melt-butter day)

Instructions

1. 1
   Preheat your oven to 350°F/175°C. Find your biggest casserole dish, something like a 9×13-inch. Or whatever is clean honestly—just not too tiny.
2. 2
   In a pretty large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, a pretty decent pinch of salt and pepper. Stir until it looks like a lumpy, creamy mess—this is where I always sneak a taste (judge if you want).
3. 3
   Dump in your shredded chicken and uncooked rice. Mix it all up until the chicken is evenly coated and the rice isn’t all clumpy.
4. 4
   Scoop everything into your buttered casserole dish. Spread it out, but don’t stress too much about perfection. Then sprinkle that glorious cheese all over the top. I sometimes use extra cheese, not sorry.
5. 5
   If you remembered to melt the butter, toss together the breadcrumbs (or crackers) with the butter in a bowl, then scatter on top. If not, just sprinkle dry breadcrumbs. No sweat.
6. 6
   Bake uncovered for 50-60 minutes. After about 40 minutes, I check to make sure the rice has soaked up most of the liquid and nothing looks like soup with chunks (unless you actually dig that—no judgment). If the top seems to be getting too brown, lay a bit of foil on it for the last 15. Oh, and let it sit 10 minutes before you dig in…if you manage to wait. Sometimes I don’t.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 560 caloriescal

Protein: 35 gg

Fat: 25 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 49 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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