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Mamaw’s Chicken and Rice Casserole Recipe

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★★★★★

4.6 from 101 reviews

Mamaw’s Chicken and Rice Casserole is a comforting and hearty baked dish featuring tender chicken breast cubes combined with creamy soups, seasoned rice, and melted sharp cheddar cheese. This one-dish meal is perfect for a family dinner, offering a blend of savory flavors with a simple preparation and baking process.

Ingredients

Scale

Protein

  • 2 large boneless, skinless chicken breasts, cut into bite-sized cubes (1 ⅓ lb)

Grains

  • 2 cups raw long-grain white rice (11 ⅛ oz)

Liquids and Soups

  • 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

Seasonings

  • 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

Dairy and Fats

  • ½ cup shredded sharp cheddar cheese (2 oz)
  • 3 Tbsp unsalted butter, cut into small cubes

Instructions

  1. Prep the oven and baking dish: Preheat your oven to 375°F with a rack in the center position. Lightly grease a 9×13 inch baking dish with butter or nonstick cooking spray to prevent sticking and promote even cooking.
  2. Rinse and mix the rice base: Rinse the uncooked long-grain white rice under cool water using a fine mesh strainer 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 the chicken bouillon powder, paprika, dried oregano, garlic powder, onion powder, salt, and freshly ground black pepper. Stir everything thoroughly to create a well-combined mixture.
  3. Add the chicken: Pat the chicken breast cubes dry with paper towels to ensure they brown well instead of steaming. Lightly season with a small pinch of salt and pepper. Pour the rice and soup mixture into the prepared baking dish and spread it evenly. Arrange the chicken pieces evenly over the top, pressing them slightly into the rice mixture for even cooking.
  4. Dot with butter and cover: Scatter the butter cubes evenly over the top of the chicken and rice. Cover the entire baking dish tightly with aluminum foil to trap steam and allow the rice to cook tenderly as it bakes.
  5. Bake the casserole: Place the covered casserole in the oven and bake for 45 to 50 minutes, until the rice begins to set at the edges. Carefully remove the foil, taking care to avoid hot steam.
  6. Add cheese and finish baking: Sprinkle the shredded sharp cheddar cheese evenly over the top of the casserole. Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes, or until the rice is tender, most liquid is absorbed, and the chicken reaches an internal temperature of 165°F.
  7. Rest and serve: Let the casserole rest for 10 minutes outside the oven to allow the rice to absorb any remaining moisture completely. Gently fluff the rice with a fork, then scoop portions into bowls and serve warm for a delicious and comforting meal.

Notes

  • Be sure to rinse the rice thoroughly to remove excess starch, which helps prevent the casserole from becoming gummy.
  • Patting the chicken dry is key to getting a slight browning and better texture after baking.
  • You can substitute sharp cheddar with other cheeses like Monterey Jack or mozzarella if preferred.
  • Covering the casserole tightly with foil during baking traps steam and ensures the rice cooks evenly and the chicken stays juicy.
  • Letting the casserole rest before serving helps to firm up the rice and enhances overall texture.
  • Use fresh herbs like oregano if available, but dried works well to infuse flavor.

Keywords: chicken casserole, chicken and rice, baked chicken recipe, creamy chicken casserole, comfort food, one dish meal, Mamaw’s chicken casserole

Find it online: https://mjrecipe.com/mamaws-chicken-and-rice-casserole-recipe/