Description
Mamaw’s Chicken and Rice Casserole is a comforting, hearty dish featuring tender chicken breast cubes baked with long-grain white rice in a creamy blend of chicken broth and two types of soup, seasoned with aromatic spices and finished with melted sharp cheddar cheese. This one-dish meal offers a convenient, homestyle casserole perfect for family dinners.
Ingredients
Scale
Chicken and Rice Casserole Ingredients (6 servings):
- 2 large boneless, skinless chicken breasts (approx. 1 ⅓ lb), cut into bite-sized cubes
- 2 cups raw long-grain white rice (11 ⅛ oz)
- 2 ½ cups chicken broth (20 fl oz)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 tsp chicken bouillon powder (0.17 oz)
- 1 tsp paprika (0.083 oz)
- 1 tsp dried oregano (0.11 oz)
- ½ tsp garlic powder (0.05 oz)
- ½ tsp onion powder (0.042 oz)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ cup shredded sharp cheddar cheese (2 oz)
- 3 Tbsp unsalted butter, cut into small cubes
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C) and position the oven rack in the center. Lightly grease a 9×13 inch baking dish with butter or nonstick cooking spray to prevent sticking.
- Rinse the rice and combine base ingredients: Place the uncooked white rice in a fine mesh strainer and rinse under cool water until the water runs mostly clear. Shake off excess water and transfer the rice to a large mixing bowl. Add the chicken broth, cream of chicken soup, and cream of mushroom soup to the rice. Sprinkle in chicken bouillon powder, paprika, dried oregano, garlic powder, onion powder, salt, and black pepper. Stir everything well until fully combined and the soups are evenly distributed throughout the mixture.
- Prepare the chicken: Pat the bite-sized chicken breast pieces dry with paper towels to encourage browning and prevent steaming. Season lightly with a small pinch of salt and pepper to enhance flavor.
- Assemble the casserole: Pour the rice and soup mixture into the prepared baking dish and spread it out evenly. Arrange the seasoned chicken pieces over the top of the rice mixture, pressing them down slightly so they settle into the mixture.
- Add butter and cover: Scatter the small cubes of unsalted butter evenly over the chicken and rice. Cover the baking dish tightly with aluminum foil to trap steam, which helps keep the rice tender as it cooks.
- Bake the casserole: Bake the covered casserole in the preheated oven for 45 to 50 minutes, or until the rice starts to set around the edges. Carefully remove the foil, taking care to avoid the hot steam.
- Add cheese and finish baking: Sprinkle the shredded sharp cheddar cheese evenly over the hot casserole. Return the dish to the oven uncovered and bake for another 10 to 15 minutes. The casserole is done when the rice is tender, the liquid is mostly absorbed, and the chicken reaches an internal temperature of 165°F (74°C).
- Rest and serve: Allow the casserole to rest for 10 minutes after baking to let the rice absorb any remaining liquid. Gently fluff the rice with a fork, then scoop into bowls and serve warm for a comforting meal.
Notes
- Rinsing the rice removes excess starch and prevents the casserole from becoming gummy.
- Patting the chicken dry helps it brown better and avoid steaming inside the casserole.
- Use a food thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Covering the casserole tightly with foil traps steam, ensuring the rice cooks evenly and remains tender.
- Letting the casserole rest before serving improves texture and flavor by allowing residual liquid to absorb.
- If preferred, substitute the cream soups with homemade equivalents for a fresher taste.
- This dish can be prepared a day ahead and reheated; just add a splash of chicken broth if it seems dry.
Keywords: chicken casserole, chicken and rice, baked chicken casserole, creamy chicken rice casserole, comfort food, one-dish meal