Description
This Mamaw’s Chicken and Rice Casserole is a comforting and delicious classic dish that brings together tender chicken, flavorful rice, and creamy soups in one satisfying meal.
Ingredients
Scale
For the Chicken and Rice:
- 3 boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
For the Soup Mixture:
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 1½ cups water or low-sodium chicken broth
- 1 tablespoon butter (cut into small pieces)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For Garnish:
- Chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare Rice: Spread uncooked rice evenly in the bottom of the dish.
- Mix Soup: In a medium bowl, whisk together the cream of chicken, mushroom, and celery soups with the water or chicken broth, garlic powder, onion powder, salt, and pepper.
- Combine Ingredients: Pour the soup mixture over the rice and stir gently to combine. Place the chicken breasts on top of the rice mixture. Dot the top with butter pieces.
- Bake: Cover the dish tightly with foil and bake for 1 hour and 15 minutes, or until the rice is tender and the chicken is cooked through. Remove foil during the last 10 minutes of baking to lightly brown the top, if desired.
- Serve: Garnish with chopped parsley before serving.
Notes
- You can substitute chicken thighs for extra flavor and moisture.
- For a creamier texture, add ½ cup sour cream to the soup mixture.
- Leftovers reheat well and make a great next-day lunch.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
